Easy One Pan Eggplant Lasagna
Easy one pot eggplant lasagna recipe, homemade with simple ingredients. With no noodles and no meat but layers of mozzarella, parmesan, ricotta cheese and marinara sauce, this is a comforting, filling vegetarian meal.
Servings: 4 People
Calories: 458kcal
Ingredients
Eggplant layer
- 1 Eggplant Large, Cut into ½ inch thick round slices
- Salt As needed
Ricotta cheese layer
- 1 container Ricotta cheese 15 oz. container, Full fat
- 2 cloves Garlic Finely minced
- Salt To taste
- Pepper To taste
- 2 teaspoon Italian seasoning
- 2 tablespoon Parmesan cheese Full fat, Freshly grated
- 2 tablespoon Mozzarella cheese Full fat, Freshly grated
- 1 Egg Large
Tomato layer
- 4 cups Marinara sauce Can use store-bought sauce if you are short on time but make sure to cook it uncovered on stovetop in a nonstick saucepan to thicken it a bit.
Toppings
- 1 cup Mozzarella cheese Full fat, Freshly grated
- ½-1 cup Parmesan cheese Full fat, Freshly grated, Adjust quantity according to your preference
- 1 tablespoon Parsley Finely chopped, For garnish
Instructions
- 1 container Ricotta cheese 15 oz. container, Full fat2 cloves Garlic Finely mincedSalt To tastePepper To taste2 teaspoon Italian seasoning2 tablespoon Parmesan cheese Full fat, Shredded2 tablespoon Mozzarella cheese Full fat, Shredded1 Egg Large
- Season the eggplant slices on both sides with salt and set aside for 20 to 30 minutes.
- Wipe off the slices very well with paper towels to remove excess salt and liquid.
- Prepare the ricotta mixture by mixing together ricotta cheese, garlic, salt, pepper, Italian seasoning, parmesan cheese, mozzarella cheese, egg. If you do this in a Ziploc bag, it can be discarded later and makes cleanup easier.
- Spray a baking dish (9x13) with oil.
- Add about 1 cup marinara sauce and spread it out evenly, using the back of a spoon.
- Place a single layer eggplant slices. It's okay if they overlap.
- Spread some more marinara sauce on top of each slice.
- Spread ricotta cheese generously on top each eggplant slice or you can spread it evenly as a thick layer.
- Top it off with another layer of eggplant slices. It's okay if they overlap.
- Spread some more marinara sauce on top.
- Sprinkle lots of freshly grated mozzarella and parmesan cheese.
- Cover with foil and bake at 375 degrees F for 20 minutes.
- Then, remove foil and bake uncovered for another 10 minutes until cheese is melted and bubbly and top is slightly golden brown.
- Garnish with fresh parsley.
- Let it rest uncovered for 10 minutes and then enjoy.
Notes
- You can use store-bought marinara sauce instead of my homemade one, if you are short on time.
- Please use thick marinara sauce to prevent this dish from becoming too watery. If your sauce is too thin like most store-bought ones are these days, just cook uncovered in a nonstick saucepan on stovetop for 10-15 minutes until excess liquid evaporates and sauce is reduced.
- You must wipe the salted "sweaty" eggplants well or else you will end up with a very salty meal.
- I highly recommend using freshly grated cheese because they taste fresher and melt better.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
Nutrition
Calories: 458kcal | Carbohydrates: 26g | Protein: 31g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 133mg | Sodium: 1732mg | Potassium: 1181mg | Fiber: 8g | Sugar: 14g | Vitamin A: 2077IU | Vitamin C: 21mg | Calcium: 647mg | Iron: 4mg