Eggplant Lasagna Recipe

Eggplant lasagna is a delicious way to eat your vegetables!

You can make carb-free “pasta” with a vegetable substitute: eggplant! Slice them into thin strips and bake it into a delicious eggplant lasagna. 

Eggplant Lasagna Recipe

Chino L. Cruz
Eggplant lasagna is a delicious way to eat your vegetables!
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 30 minutes
Course Side Dishes
Cuisine Others
Servings 2 to 3


Eggplant Lasagna Ingredients

  • 2 medium eggplant sliced
  • Salt tot aste
  • 1 tablespoon olive oil
  • 1 Cup marinara sauce store-bought
  • 200 Grams italian sausage crunbled and cooked through
  • 3/4 Cup parmesan cheese grated


  • Thinly slice eggplants using a mandoline with a straight blade, or with a knife. Season liberally with salt and let slices sit for 5 to 10 minutes, or until moisture is released. Pat slices dry with a kitchen towel.
  • Heat olive oil on a skillet over medium-high heat, then brown slices on both sides. Set aside to cool.
  • In a medium, oven-safe dish, evenly alternate layers of marinara sauce, Italian sausage, Parmesan cheese, and cooked eggplant, making 4 to 5 layers. Top with cheese and bake in a 350°F preheated oven for 15 to 20 minutes or until cheese is golden brown.
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