This Eggplant Lasagna is made with roasted eggplant slices standing in for pasta noodles, layered with ricotta, marinara, and mozzarella, and baked until bubbly.

Roasting the eggplant first, rather than using it raw, is what keeps this low-carb lasagna from turning watery.

I make this when I want lasagna flavor without the pasta, or when eggplant season leaves me with more than I can use another way.

It takes a little longer to prep than a regular lasagna, but it’s mostly hands-off roasting and baking.

If you like low-carb, vegetable-based lasagnas like this one, these are worth trying too:

Ingredients You’ll Need

Salting and roasting the eggplant slices before layering is the step that makes or breaks this recipe (skip it and you’ll end up with a watery lasagna instead of one that holds its shape).

Slicing the eggplant lengthwise into even, thin strips is what lets it stand in cleanly for pasta noodles.

Ingredients

2 large eggplants, sliced lengthwise into 1/4-inch strips
1 tsp salt, for the eggplant
3 tbsp olive oil
2 cups ricotta cheese
1 large egg
1/4 cup grated parmesan cheese
2 cups marinara sauce
2 cups shredded mozzarella cheese
1 tsp dried oregano
Salt and pepper, to taste
Chopped fresh basil, for serving

Directions

Lay the eggplant strips on a paper towel-lined tray and sprinkle both sides with salt.
Let them sit for 20 minutes to draw out excess moisture, then pat dry thoroughly with paper towels.
This step matters more than it seems like it should – eggplant holds a surprising amount of water.
Preheat your oven to 425°F and line two baking sheets with parchment paper.
Brush both sides of the eggplant strips with olive oil and arrange them in a single layer on the sheets.
Roast for 15 to 18 minutes, flipping halfway, until softened and lightly browned.
While the eggplant roasts, combine the ricotta, egg, parmesan, oregano, salt, and pepper in a bowl.
Mix until well combined.
Reduce the oven temperature to 375°F once the eggplant is done.
Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish.
Layer a third of the roasted eggplant strips over the sauce.
Spread a third of the ricotta mixture over the eggplant, followed by a third of the remaining marinara and a sprinkle of mozzarella.
Repeat the layers two more times, finishing with a final layer of mozzarella on top.
This one takes a bit of patience to layer, just so you know, but it doesn’t need to look perfect to taste great.
Cover the dish with foil.
Bake covered for 25 minutes, then uncover and bake for another 15 minutes, until bubbly and golden on top.
Let the lasagna rest for 10 minutes before slicing.
Top with fresh basil and enjoy!

Important Recipe Notes

Don’t skip salting the eggplant. This draws out excess moisture and some of the bitterness, and it’s the single most important step for a lasagna that holds together instead of turning watery.
Slice the eggplant lengthwise, not into rounds. Long strips work as noodle replacements the same way zucchini does in a zucchini lasagna, giving you clean layers when sliced.
Let the lasagna rest before slicing. A full 10 minutes helps the layers set, which gives you cleaner slices instead of a dish that falls apart when served.
This lasagna is naturally lower in carbs than a traditional pasta version, thanks to the eggplant standing in for noodles.
Store leftovers in an airtight container in the fridge for up to 4 days. This lasagna tastes even better the next day, once the layers have had time to set.
This freezes reasonably well, though the eggplant texture softens further after thawing. Freeze in an airtight container for up to 2 months.

How to Serve, Store & Customize This Recipe

Serving:

Serve hot, sliced into squares, with a simple green salad on the side. Let it rest the full 10 minutes before cutting for the cleanest slices.

Storing:

Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheat individual slices in the microwave, or the whole dish in the oven at 350°F, covered with foil.

Customizing:

Add cooked ground beef or Italian sausage between the layers for a meatier version, or swap the marinara for a bechamel sauce for something closer to a traditional Italian eggplant parmesan bake.