• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fine Foods Blog
  • Home
  • About Me
  • Recipes
  • Travel
  • Work With Me
  • Shop
menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • Work With Me
  • Travel
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Subscribe
    • Work With Me
    • Travel
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Italian Recipes » Vegetarian Eggplant Lasagna

    Vegetarian Eggplant Lasagna

    Published: Sep 7, 2022 · Modified: Jan 23, 2023 · by Debra with Leave a Comment · 2107 words. About 11 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    This easy vegetarian eggplant lasagna layers roasted eggplant with homemade tomato sauce and gooey, melty cheese! NO noodles, no breading, no frying, so it's low carb and gluten free!

    A casserole dish of vegetarian eggplant lasagna with a spatula in it next to a glass of red wine, and a plate with a slice of lasagna on it.

    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Let's make a vegetarian eggplant lasagna with one caveat: NO noodles! We just want luscious eggplant slices, roasted until they are melty and creamy inside.

    We're going to use my homemade tomato sauce recipe as a base, and layer with a blend of cheeses!

    No breading, no frying! Which makes it gluten free, yes, but also means it's light and easy to prepare. It's a great low carb alternative to traditional lasagna. Perfect for peak summer feasts or makes a great, comforting freezer meal to store for colder months.

    Jump to:
    • Tips for making the best vegetarian eggplant lasagna
    • Ingredients for eggplant lasagna
    • How to make vegetarian eggplant lasagna
    • FAQ
    • Substitutions
    • What to serve with eggplant lasagna
    • Related Recipes
    • Recipe

    Tips for making the best vegetarian eggplant lasagna

    Are you ready to make the best eggplant lasagna ever?! Follow these foolproof tips!

    • It's very important to salt the eggplant slices and wait for them to drain. This helps them to release their water before roasting, and prevents the lasagna from being watery. Don't skip this step!!
    • For the best texture, it's important to get the eggplant slices coated with olive oil from edge to edge, so I'd really recommend getting a pastry brush. But if you don't have one, just slather it on with your fingers! (Fun!)
    • I prefer to buy blocks of cheese and grate it myself on a box grater. This ensures the cheese is fresh and melts until it's super gooey and delicious! Pre-grated cheese can get dried out and is coated with anti-caking agents so it may not melt as well.
    • Slicing the eggplant on a mandoline will ensure that they are all exactly the same width so they'll cook evenly.
    Two eggplants, fresh basil, a head of garlic, a can of San Marzano tomatoes, and small bowls of cheeses, olive oil, salt and crushed red pepper.

    Ingredients for eggplant lasagna

    • Eggplant: Look for firm eggplant with smooth skin that aren't too big. If they are too large, they tend to be all seeds in the middle and we don't want that.
    • Whole milk mozzarella cheese: We want whole milk so the cheese will be extra melty!
    • Fontina cheese: Fontina is an italian cheese with a slight nuttiness and a creamy texture. It will give our cheesy filling an extra creaminess and really complement the mozzarella.
    • Parmesan cheese: As I always say, use the REAL parmigiano reggiano and grate it yourself. The flavor and texture are so much better.
    • San Marzano tomatoes: We're going to make our own tomato sauce, so let's use the best tomatoes. Real San Marzano. I like Cento brand.
    • Garlic and crushed red pepper
    • Olive oil
    • Fresh basil
    • Kosher salt

    How to make vegetarian eggplant lasagna

    Preheat the oven to 450 degrees F. Line three sheet pans with parchment paper.

    An eggplant on a cutting board with a knife next to it. A small slice of the skin has been cut off.

    Use a good chef's knife and slice the stem end off of the eggplant. Then cut a thin slice of the skin off one side, so that you have a narrow, flat surface.

    An eggplant being sliced on a mandoline with a few slices of eggplant to the right.

    If using a mandoline, place the flat side of the eggplant down, and slice the eggplant longways into planks about ½ inch thick. Be sure to use the guard to protect your fingers. (If using a knife, place the flat side of the eggplant on a cutting board and carefully slice longways into planks.)

    Salted sliced eggplant on a sheet pan.

    Lay the eggplant slices out on sheet pans and salt both sides. Then transfer to a bowl or colander to drain for 30 minutes. This is a very important step! Don't skip it! See tips.

    While the eggplant is draining, grate the fontina, mozzarella and parmesan with a box grater.

    Mix the mozzarella and fontina together, keep the parmesan separate.

    A woman's hand holding a pastry brush, brushing olive oil onto eggplant slices.

    Once the eggplant has drained, lay the slices flat on a dish towel, place another towel on top and blot dry. They should be kind of floppy now that they have given up a lot of their water.

    Transfer the slices to the parchment lined sheet pans. Use a pastry brush to coat both sides generously with olive oil from edge to edge.

    Roasted eggplant slices on parchment paper on a sheet pan.

    Place in the oven to roast for 30 to 35 minutes, flipping slices over and rotating pans halfway through. The slices should be soft and just barely getting golden. Turn the oven down to 400 degrees F.

    A woman's hand in a bowl of crushed tomatoes with an empty can to the right.

    While the eggplant roasts, make the sauce. Transfer the can of San Marzano tomatoes to a bowl and crush them by hand, removing any hard stems that remain. Use a microplane grater to grate the garlic cloves.

    A blue casserole pan with olive oil, crushed red pepper, and grated garlic in it.

    Add the olive oil to a wide deep skillet or casserole pan and once shimmering, add the grated garlic and crushed red pepper. Stir for one minute until the garlic is fragrant, but not browning.

    A wooden spoon in a blue casserole pan with tomato sauce.

    Add the tomatoes to the pan. Fill the empty can about ¼ of the way with water and swirl it around, then add that to the pan. Turn the heat up to medium high until bubbling, then turn the heat back to medium, stirring frequently, preferably with a wooden spoon for about 20 minutes.

    Once the sauce is finished and the eggplant are done roasting, it's time to layer the lasagna!

    Roasted eggplant slices layered over tomato sauce in a casserole dish.

    Layer 1: Scoop ⅓ of the sauce into a 9" x 13" casserole dish. Place one layer of eggplant on top, tearing slices in half if needed to squeeze into all the spots with visible sauce.

    Cheese and fresh basil layered over roasted eggplant and tomato sauce in a casserole dish.

    Add ¼ cup of parmesan, ½ of the mozzarella/fontina mixture and a few basil leaves.

    Layer 2: Half of the remaining sauce, more eggplant, ¼ cup of parmesan, all of the remaining mozzarella/fontina mixture, a few basil leaves.

    Layer 3: Eggplant, remaining sauce, remaining parmesan.

    Melted cheese on top of vegetarian eggplant lasagna.

    Bake for 30-40 minutes, until the sauce is bubbling and the parmesan is just starting to get golden on top. Let stand 5 minutes before serving.

    FAQ

    Do you have to peel eggplant for lasagna?

    No, you do not need to peel the eggplant when making this vegetarian lasagna. It is edible, adds a nice texture to the dish, and leaving the peel on makes layering the eggplant much easier because it holds its shape once roasted.

    Can you freeze vegetarian eggplant lasagna?

    Vegetarian eggplant lasagna makes a great freezer meal as long as you prepare the roasted eggplant as I've directed and bake it first! (Salt and drain, then ensure eggplant is coated with olive oil when roasted at high heat so it gives up all its water.) Bake as directed, allow to cool, then refrigerate overnight. Cover tightly and place in the freezer for up to two months. To reheat, cover with aluminum foil and place in a 350 degree oven until the sauce is bubbling and the cheese is melted.

    Can you make it ahead?

    You can roast the eggplant and make the sauce one day ahead, then assemble and bake. You can also make it and bake it one day ahead. Reheat it in a 350 degree oven until the sauce is bubbling and the center is hot.

    Substitutions

    • If you can't find fontina, use all mozzarella.
    • You can absolutely use store-bought marinara sauce instead of making your own.

    What to serve with eggplant lasagna

    • Try a simple Massaged Kale Salad.
    • Crispy Pan Fried Brussels Sprouts can be prepared quickly and easily while the lasagna is baked.

    Related Recipes

    • If you like this idea, you'll also love Zucchini Parmigiana, which uses roasted zucchini in place of pasta noodles and smoked mozzarella cheese.
    • This Grilled Eggplant Sandwich continues our theme of eggplant, tomatoes, cheese, and basil and tastes like peak summer!
    • You can use this simple tomato sauce to make Penne all'Arrabbiata.

    Recipe

    A casserole dish of vegetarian eggplant lasagna with a spatula in it next to a glass of red wine, and a plate with a slice of lasagna on it.

    Vegetarian Eggplant Lasagna

    This easy vegetarian eggplant lasagna layers roasted eggplant with homemade tomato sauce and gooey, melty cheese! NO noodles, no breading, no frying and it's low carb and gluten free!
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Diet: Gluten Free, Vegetarian
    Keyword: low carb lasagna, vegetarian eggplant lasagna
    Prep Time: 1 hour
    Cook Time: 30 minutes
    Total Time: 1 hour 30 minutes
    Servings: 6
    Calories: 383kcal

    Equipment

    • sheet pan
    • parchment paper
    • chef's knife
    • cutting board
    • mandoline
    • pastry brush
    • large, deep skillet
    • wooden spoon
    • microplane grater

    Ingredients

    • 4 pounds eggplant about 3 medium eggplants
    • 3 ounces grated whole milk mozzarella
    • 3 ounces grated fontina cheese
    • 1 ½ cups grated parmesan cheese about 3¾ ounces
    • 28 ounces San Marzano tomatoes
    • ¼ cup olive oil plus more for roasting the eggplant
    • 3 cloves garlic
    • pinch crushed red pepper optional
    • ½ teaspoon kosher salt plus more for the eggplant
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Note: I've written these instructions so that you can multitask while making this recipe. Grate the cheese while the eggplant drains, make the sauce while the eggplant roasts, etc. So it may seem like I'm going back and forth between things, but if you do it this way, it will be stress-free and take less time.

    Roast the eggplant

    • Preheat the oven to 450 degrees F. Line three sheet pans with parchment paper.
    • Use a good chef's knife and slice the stem end off of the eggplant. Then cut a thin slice of the skin off one side, so that you have a narrow, flat surface.
    • If using a mandoline, place the flat side of the eggplant down, and slice the eggplant longways into planks about ½ inch thick. Be sure to use the guard to protect your fingers. (If using a knife, place the flat side of the eggplant on a cutting board and carefully slice longways into planks.)
    • Lay the eggplant slices out on sheet pans and salt both sides. Then transfer to a bowl or colander to drain for 30 minutes. This is a very important step! Don't skip it! See note below.
    • Once the eggplant has drained, lay the slices flat on a dish towel, place another towel on top and blot dry. They should be kind of floppy now that they have given up a lot of their water. Transfer the slices to the parchment lined sheet pans. Use a pastry brush to coat both sides generously with olive oil from edge to edge.
    • Place in the oven to roast for 30 to 35 minutes, flipping slices over and rotating pans halfway through. The slices should be soft and just barely getting golden. Turn the oven down to 400 degrees F.

    Grate the cheese

    • While you wait for the eggplant to drain, grate all three cheeses on a box grater. Mix the mozzarella and fontina together. Keep the parmesan separate.

    Make the sauce

    • While the eggplant roasts, make the sauce. Transfer the can of San Marzano tomatoes to a bowl and crush them by hand, removing any hard stems that remain. Use a microplane grater to grate the garlic cloves.
    • Add ¼ cup of olive oil to a wide deep skillet or casserole pan and once shimmering, add the grated garlic and crushed red pepper. Stir for one minute until the garlic is fragrant, but not browning.
    • Add the tomatoes to the pan. Fill the empty can about ¼ of the way with water and swirl it around, then add that to the pan. Turn the heat up to medium high until bubbling, then turn the heat back to medium, stirring frequently, preferably with a wooden spoon for about 20 minutes.

    Layer the lasagna and bake!!

    • Layer 1: Scoop ⅓ of the sauce into a 9" x 13" casserole dish. Place one layer of eggplant on top, tearing slices in half if needed to squeeze into all the spots with visible sauce. Add ¼ cup of parmesan, ½ of the mozzarella/fontina mixture and a few basil leaves.
    • Layer 2: Half of the remaining sauce, more eggplant, ¼ cup of parmesan, all of the remaining mozzarella/fontina mixture, a few basil leaves.
    • Layer 3: Eggplant, remaining sauce, remaining parmesan.
    • Bake for 30-40 minutes, until the sauce is bubbling and the parmesan is just starting to get golden on top. Let stand 5 minutes before serving.

    Notes

    • It's very important to salt the eggplant slices and wait for them to drain. This helps them to release their water before roasting, and prevents the lasagna from being watery. Don't skip this step!!
    • For the best texture, it's important to get the eggplant slices coated with olive oil from edge to edge, so I'd really recommend getting a pastry brush. But if you don't have one, just slather it on with your fingers! (Fun!)
    • I prefer to buy blocks of cheese and grate it myself on a box grater. This ensures the cheese is fresh and melts until it's super gooey and delicious! Pre-grated cheese can get dried out and is coated with anti-caking agents so it may not melt as well.
    • Slicing the eggplant on a mandoline will ensure that they are all exactly the same width so they'll cook evenly.
     
    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 383kcal | Carbohydrates: 27g | Protein: 18g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 49mg | Sodium: 1029mg | Potassium: 1013mg | Fiber: 10g | Sugar: 14g | Vitamin A: 666IU | Vitamin C: 19mg | Calcium: 442mg | Iron: 2mg

    More Italian Recipes

    • Tricolore Salad
    • How to Make Homemade Tomato Sauce
    • Basil Vinaigrette
    • Coffee Granita (Granita di Caffè)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Ukranian Cabbage Rolls (Holubtsi)
    • Fresh Cranberry Relish
    • Pomegranate & Red Wine Braised Short Ribs
    • Basler Brunsli

    Search more gluten-free recipes

    Trending Recipes

    • Salt Baked Fish
    • Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Campari and Soda
    • One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten Free Triple Chocolate Cookies
    • Gluten Free Chocolate Ganache Tart
    • Chocolate Mousse Recipe
    • Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in White Wine Sauce (Moules Marinières)
    • French Hot Chocolate (Chocolat Chaud)
    • Eggs en Cocotte (Baked Eggs)

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Cranberry Pecan Dark Chocolate Bark
    • Dill Pickle Dip
    • Goat Cheese Mashed Potatoes
    • Maple Roasted Acorn Squash

    Search more gluten-free recipes

    Trending Recipes

    • Salt Baked Fish
    • Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Campari and Soda
    • One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten Free Triple Chocolate Cookies
    • Gluten Free Chocolate Ganache Tart
    • Chocolate Mousse Recipe
    • Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in White Wine Sauce (Moules Marinières)
    • French Hot Chocolate (Chocolat Chaud)
    • Eggs en Cocotte (Baked Eggs)

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclosure
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Fine Foods Blog