Eggplant Lasagna with Roasted Eggplant and Cheesy Beef Layers
By Mason Brooks
Servings
4
Roasting the eggplant first drives off some moisture and gives the slices a tender, golden structure that can stand in for noodles. This eggplant lasagna layers those roasted strips with marinara beef sauce, ricotta, and browned mozzarella for a cheesy, saucy bake.
Half-inch eggplant strips are brushed with oil and salted before roasting, which softens them before they enter the casserole. The meat sauce starts with softened onion and garlic, then browned ground beef and marinara simmered over lower heat. Ricotta, egg, and mozzarella form a smooth cheese mixture that spreads between the vegetable layers and helps the finished casserole hold together.
Look for eggplant slices that are tender and golden after roasting, not pale and stiff, since undercooked slices will not settle into the layers as well. The final bake is ready when the cheese is slightly golden and bubbly. The main assembly mistake is leaving gaps between the eggplant strips; overlap them slightly so each layer has a more continuous base for slicing.
Let the baked lasagna rest for at least 15 minutes before serving so the bubbly sauce can settle rather than spill across the plate. Leftovers can be refrigerated in an airtight container for up to four days. Reheat individual portions in the microwave, or cover a larger portion with foil and bake at 325°F until warmed through.
Why you'll love this recipe
- Roasting the eggplant before layering makes the slices tender and golden, giving the casserole a sturdy vegetable base instead of raw, watery strips.
- Simmering marinara with browned beef concentrates the sauce while the eggplant roasts, so the filling develops a unified texture before assembly.
- The ricotta, egg, and mozzarella mixture spreads smoothly between layers because the egg binds the cheeses into a cohesive filling.
- Slightly overlapping eggplant strips creates more continuous layers, which helps the baked casserole stay together when portions are cut and served.
- Baking uncovered browns and bubbles the mozzarella, creating a visibly finished top while the layered cheese and meat sauce heat through.
- A 15-minute rest lets the bubbling sauce settle after baking, preventing the first slices from turning into a loose, saucy mess.
Ingredients
- •3 large eggplants
- •2 tbsp avocado or olive oil
- •0.5 tsp salt
- •3 cups mozzarella (divided, for layering)
- •1 tbsp olive or avocado oil
- •1 medium onion (finely diced)
- •3 large garlic cloves (minced)
- •1 lb ground beef
- •1 tsp salt
- •25 oz marinara sauce
- •3 cups ricotta cheese
- •1 large egg
- •1 cup mozzarella cheese
Instructions
- 1
Preheat the oven to 400°F.
- 2
Cut off the top and bottom of the eggplants.
- 3
Slice the eggplants into vertical strips about 1/2 inch thick.
- 4
Oil a large baking sheet and place the eggplant slices on it.
- 5
Brush the slices with olive oil and sprinkle with salt.
- 6
Bake for about 15-20 minutes, until the slices are tender and golden.
- 7
Meanwhile, place a large skillet over medium-high heat.
- 8
Add 1 tablespoon olive oil, then add the chopped onion and sauté until softened.
- 9
Add the garlic and cook for another minute.
- 10
Add the ground beef, season with salt, and cook until the beef is no longer pink.
- 11
Pour in the marinara sauce, reduce the heat to medium-low, and simmer for about 15-20 minutes.
- 12
Mix together the ricotta cheese, egg, and 1 cup mozzarella cheese in a medium bowl until well combined.
- 13
Spread about 1 cup of the meat mixture in the bottom of a 9×13 inch baking dish.
- 14
Top with a layer of eggplant slices.
- 15
Spread half of the cheese sauce evenly over the eggplant slices.
- 16
Layer on 1.5 cups of the meat mixture, then sprinkle 1.5 cups shredded mozzarella cheese on top.
- 17
Repeat the layers of eggplant, the remaining cheese sauce, and the remaining meat mixture and mozzarella.
- 18
Bake the eggplant lasagna uncovered at 350°F for 25-30 minutes, until the cheese is slightly golden and bubbly.
- 19
Let the lasagna rest for at least 15 minutes before serving.
FAQ
Nutrition (per serving)
Calories
357
Protein
21g
Fat
27g
Carbs
8g
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