Eggplant Lasagna (serves 4-6)

Prep Time: 20 mins Cook Time: 40 mins

egg free

nut free

gluten free


  • 1 large eggplant, about 2 pounds, peeled and cut into 1/4 inch slices
  • 1 tablespoon olive oil
  • 15 ounces low fat ricotta cheese
  • 1/4 cup chopped parsley
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups grated mozzarella cheese
  • 2 cups pasta sauce


1. Preheat the oven to 400F.

2. Brush the eggplant slices lightly with oil on both sides and place on a parchment or Silpat-lined baking sheet. Bake for 20 minutes, turning halfway through, until the eggplant is golden brown.

3. In a medium bowl, combine the ricotta, parsley, parmesan cheese, and salt.

4. Pour a thin layer of sauce in a 9 x 9 inch baking dish.

5. Place a layer of eggplant slices on top of the sauce, 1/3 of the ricotta cheese mixture, 1/4 cup of the mozzarella cheese, and 1/3 of the sauce. Repeat until you’ve used all the ingredients, and top with the remaining 1/4 cup mozzarella cheese.

6. Cover with foil and bake until the cheese is melted and the sauce is bubbling, about 30 minutes. Remove the foil and bake an additional 10 minutes, until the cheese is golden brown.

7. Let cool 10 minutes before serving.