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Cheesy Eggplant Lasagna

I love all types of lasagna recipes. But let’s face it…they are not the most diet friendly recipes every created with all that cheese and those carbs.

Eggplant Lasagne - healthier version of the traditional favorite Italian dish.

Printable Recipe:  Cheesy Eggplant Lasagna

Eggplant is rich in fiber and lots of vitamins and makes a great meat replacement in this dish.

This recipe for eggplant lasagna uses low fat ricotta and replaces the normal lasagna pasta noodles with baked eggplant slices, for a slightly more healthy option.  

Can’t do much about the cheese. I’ve tried low fat cheeses and they don’t melt as well as I would like.  (One that is not too bad is Cabot reduced fat cheddar cheese.)

The first step in the recipe is to make sure the eggplant don’t turn out bitter.  I peeled and sliced them and then sprinkled them with kosher salt. Then I let them sit for about a half hour.

Slice eggplant before using so that they will not be bitter.Next, I combined Italian bread crumbs and 2 beaten eggs. I dipped the eggplant into the eggs and then the breadcrumbs and placed them on a baking sheet. 

Into a 400 degree oven for 15 minutes or so so that they are lightly browned.

Baked eggplant will take the place of lasagne noodles.

I used grass fed ground beef, fresh herbs and free range eggs for my recipe.

Eggplant lasagne

While the eggplant were cooking I mixed together low fat ricotta cheese and another egg for the creamy mixture.

Ricotta and eggs makes a creamy mixtureThen I sautéed onions, and garlic and browned some grain fed ground beef.  I added a can of store bought tomato sauce and let this simmer for a while. 

The longer it cooks, the better, the flavor will be.)

You can also use a home made marinara sauce if you have time to prepare it.

meaty marinara sauceNow comes the fun part.  Just assemble the lasagna the way you would a normal one, using the eggplant in place of the lasagna pasta noodles. 

Alternate the eggplant, with cottage cheese mix, and marinara sauce as well as the cheddar cheese, making sure to leave plenty of cheese for the top.

I used two layers of eggplant in my dish.

Eggplant Lasagne.Pop the casserole into a heated 350 degree F oven and bake for 35 minutes until the cheese is nicely melted.

Eggplant Lasagne.Enjoy with a tossed salad and garlic bread.

Eggplant Lasagne - healthier version of the traditional favorite Italian dish.

Yield: 12

Cheesy Eggplant Lasagne

Cheesy Eggplant Lasagne

The flavor of this traditional Italian recipe is rich and super tasty. Use fresh herbs for the best taste.

Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 30 minutes
Total Time 1 hour 20 minutes


  • 2 eggs
  • 1 cup Italian Bread crumbs
  • 4 medium Eggplants
  • Kosher salt
  • 15 oz low fat ricotta cheese
  • 1 egg beaten
  • 1 onion
  • 1 tbsp olive oil
  • 3 cloves of garlic
  • sprigs of fresh thyme, basil, rosemary and oregano (about 2 tbsp when chopped)
  • 1 pound ofground beef grass fed is best but (regular is fine)
  • 25 oz of marinara sauce
  • 12 oz Mexican four cheese


  1. Preheat the oven to 400 degrees F.
  2. Peel and slice the eggplant about 1/2 inch thick.
  3. Season with kosher salt and leave to sit for about 1/2 hour.
  4. Combine the ricotta and 1 egg and set it aside.
  5. Dip the eggplant slices into the beaten egg and then into the bread crumbs. Lay out on a baking sheet.
  6. Place in the oven and cook for about 15 minutes until golden brown.
  7. Add 1 tablespoon of olive oil to a skillet over medium high heat and cook the onion and garlic until tender.
  8. Add the marinara sauce and simmer over a medium low heat while the eggplants brown. (the longer the better for flavor).
  9. In a large casserole dish, add some of the marinara sauce to the bottom.
  10. Layer the eggplants, then the ricotta mixture and then more marinara.
  11. Top with a layer of cheese. Repeat. Cook in a 350 degree F oven for 35 minutes.
  12. Serve with garlic bread and a tossed salad.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 369Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 101mgSodium: 624mgCarbohydrates: 32gFiber: 7gSugar: 11gProtein: 22g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

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