Today’s recipe is my vegetarian roasted eggplant, tomato, and mozzarella lasagna. This dish is inspired by delicious Italian cuisine and created with uncomplicated ingredients. It’s an invitation to discover just how delicious simple cooking can be.
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Why you will love this recipe
My childhood in Caracas, Venezuela, kindled my passion for simple, flavorful Mediterranean dishes. Italian immigrant influences in our cuisine sparked my love for uncomplicated yet tantalizing recipes like this vegetarian lasagna the whole family loves.
This roasted eggplant lasagna is a wonderful paradox, balancing a hearty feel with a light touch. The meatless dish lets the versatile eggplant shine, subtly complemented by a rich, thick, homemade tomato sauce tossed with fresh basil, plus the melted goodness of fresh mozzarella on top.
Ease is the name of the game here! You only have to roast or grill eggplant slices, assemble in layers with tomato sauce and fresh basil, finish with good mozzarella, and bake. You can even split the process: make the tomato sauce and roast or grill the eggplant a day ahead!
How do I slice eggplants to make lasagna?
For lasagna, it’s best to slice your eggplants thinly lengthwise, mimicking the structure of traditional pasta sheets. This ensures even cooking and allows the other flavors to mingle well with the eggplant.
Do I have to salt the eggplants?
While salting eggplants can reduce bitterness and enhance their texture, these days, eggplants are milder and don’t necessarily require this step. Salting can still enrich fried dishes’ flavor and creaminess. I roast or grill my eggplant slices with a pinch of salt for this recipe.
How long in advance can I prep for this eggplant lasagna?
Tomato sauce can be made well in advance, allowing the flavors to develop even more. However, slicing the eggplants immediately before roasting or grilling them is better.
I wouldn’t recommend slicing and saving the eggplants in the refrigerator to avoid them becoming soft, soggy, and brownish. Roast eggplant can last up to three days in an airtight container in the refrigerator.
Can I use store-bought marinara sauce?
Yes, you can. But a cup of marinara sauce (commercial) won’t give the delicious flavor only a good homemade thick tomato sauce can provide. For that reason, I strongly recommend making your tomato sauce.
How do I make tomato sauce for this eggplant lasagna?
To make the tomato sauce for this eggplant lasagna, you can use my basic tomato sauce and simmer it to make it thicker. Or you can make a thicker sauce, which I recommend, by sautéeing finely chopped onion and minced garlic in a saucepan on medium heat for about five minutes.
Once onions and garlic are wilted, add fresh tomatoes, ground in a food processor, and cook, stirring, until boiling. Then, reduce the heat, cover, and simmer for 20 minutes. Uncover and simmer for an additional 10 minutes.
If your sauce has too much liquid, simmer until it reduces to a thick, hearty consistency: you aim for a robust tomato purée, not a watery sauce.
Can I make this lasagna with meat sauce?
Yes, you can make this lasagna with a ground beef sauce (Bolognese), and it’ll be a fulfilling main dish. You can also add Italian sausage or make a ground turkey sauce.
What is the best cheese for eggplant lasagna?
Some recipes call for a ricotta filling, mozzarella cheese, and Parmesan cheese. However, I make this casserole by alternating roasted eggplant and tomato sauce layers. Here the star is the eggplant roasts. The penultimate layer is tomato sauce, which I cover with fresh mozzarella slices that get golden brown once baked.
Why my eggplant lasagna gets watery?
Not pre-roasting your eggplant slices with a dash of salt can release excess moisture during baking, resulting in a watery dish. So remember, a sprinkle of salt before roasting or grilling your eggplant slices goes a long way! Also, if you use store-bought marinara sauce, you may need to simmer it before putting your lasagna together.
Not-to-be-missed: more eggplant recipes
If, like me, you also love eggplants, check out the following recipes, all of them inspired by Mediterranean cuisines:
- Baba ganoush (the eggplant caviar)
- Caponata Siciliana
- Eggplant Parmesan
- Eggplant and tomato antipasto
- Grilled Ratatouille
- Provencal Bohemienne
Best roasted eggplant, tomato, and mozzarella lasagna recipe
The following is my recipe. Get ready to immerse your senses in a symphony of textures and tastes that will make this lasagna a beloved staple in your kitchen.
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Roasted Eggplant, Tomato & Mozzarella Lasagna
Ingredients
- Extra virgin olive oil
- 1 cup onion finely chopped, or ground in a food processor
- 2 garlic cloves minced
- 2 pounds Roma tomatoes peeled and ground in a food processor
- Coarse sea salt
- 2 large unpeeled eggplants finely sliced lengthwise
- 1/2 cup fresh basil leaves thinly sliced in chiffonade
- 1 cup of mozzarella cheese sliced
Instructions
- Add 2 tablespoons olive oil to a saucepan at medium heat, and sauté the onion and garlic until wilted about 5-8 minutes.
- Add the tomatoes and cook, stirring, until boiling. Reduce the heat, cover, and simmer for 20 minutes. Uncover and simmer for an additional 10 minutes. If your sauce has too much liquid, simmer until it reduces to a thick, hearty consistency: you aim for a robust tomato purée. Reserve.
- Preheat a cast iron grilling pan (or another grilling pan) to medium-high heat.
- Give a few brushes of olive oil to the eggplant slices, sprinkle with salt, grill them on the cast iron pan, and cook for 2-3 minutes until the grilling marks are formed. Flip the slices and cook for 1 more minute. Reserve and continue until all the eggplants are grilled.
- Preheat the oven to 350°F.
- Cover the bottom of the baking dish with a single layer of eggplant slices.
- Add a layer of tomato, about 3/4 cup of tomato sauce, and a sprinkle of basil. Repeat.
- On top of the last layer of eggplant, add the remaining tomato sauce, basil and evenly distribute the mozzarella on top. The cheese is always the final layer.
- Cover with aluminum foil and bake for 25 minutes until the mozzarella melts.
- Uncover. Increase the oven temperature to 375°F and bake for 8-10 minutes until the top is golden brown.
- Allow to cool for at least 10 minutes before serving.
Nutrition
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