Eggplant doesn’t usually get anyone excited, but once it hits the oven and softens into that tender, almost creamy texture? A whole different story. Especially when you skip the noodles and build a lasagna with nothing but roasted slices of this underrated vegetable, good sauce, and melty cheese. You won’t even notice the pasta’s missing.

This one’s my go-to when I’m craving something hearty but don’t want to deal with boiling water or babysitting a roux. No frills. Just real flavor and layers that actually feel worth the effort.

Active Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 6 good-sized plates

Ingredients

Nothing fancy. Just a short list that works hard.

• 2 big eggplants, cut into thick slices
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 cups marinara (the kind you’d eat by the spoon)
• 2 cups shredded mozzarella (dairy-free if you like)
• ½ cup grated Parmesan (skip it if you’re keeping it vegan)
• A few fresh basil leaves (if you’re into that)

Instructions

Getting Ready

Start by cranking the oven to 425°F. Brush both sides of each eggplant slice with olive oil, then hit them with some salt and pepper. Lay them flat – no stacking – on a baking tray.

Roast them for 20 minutes. Flip halfway so they soften evenly and pick up some color.

Assembling and Cooking

Drop the oven heat to 375°F.

Scoop a little marinara into your baking dish and spread it out. Lay down some roasted eggplant, follow it with more sauce, then cheese. Do that again. Maybe even once more if you’ve got enough. Two to three layers is usually where it lands.

Slide the dish uncovered and bake for 25 to 30 minutes. Look for bubbly sauce and browned cheese before pulling it out.

When It’s Time to Eat

Let it sit for at least 10 minutes. The structure holds better that way, and the flavors mellow just enough to make each bite count.

Want to top it off? Try this:

• Chopped basil tossed right on top
• A little more cheese – no judgment
• Garlic oil, if you’re feeling indulgent

Nutritional Value Per Serving

Nutrition Facts

Calories: 260
Total Fat: 12g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 400mg
Total Carbs: 18g
Fiber: 5g
Sugars: 8g
Protein: 12g

Tips and Variations

After making this one more times than I can count, a few things stand out:

• Swap in low-fat cheese and ditch the Parmesan if you’re trimming calories
• Stick with plant-based cheese for a completely vegan version
• Throw in crushed red pepper if your sauce needs more personality

And don’t toss the leftovers. They reheat like a dream – honestly, might even taste better the next day.

Conclusion

This eggplant lasagna gets the job done – comforting without weighing you down, simple without being boring. It’s the kind of meal that feels like it took longer than it did. And once you’ve made it, odds are it’ll sneak into your regular dinner rotation.

Hungry for more? Browse our handpicked collection of delicious dinner recipes.