Learn how to make Eggplant Lasagna with this easy step-by-step recipe.
Conclusion
I hope you enjoy making this Eggplant Lasagna. It's one of my favorite recipes!
Ingredients
- Eggplants (2 large): Choose firm, glossy eggplants with smooth skin. Slicing them thinly ensures they cook evenly and become tender, acting as the perfect ‘noodle’ layer.
- Olive Oil (1/4 cup): Used for roasting the eggplant, it adds richness and helps achieve a golden, caramelized texture. For an oil-free version, you can brush the slices lightly with vegetable broth or aquafaba before baking.
- Marinara Sauce (2 cups): Opt for a high-quality, low-sugar brand or make your own with crushed tomatoes, garlic, and herbs for the freshest flavor.
- Fresh Garlic (5 cloves): Fresh garlic minced into the sauce provides a pungent, aromatic base that powdered garlic cannot replicate.
- Seasonings: Salt, pepper, Italian herbs (like oregano, basil, thyme), onion powder, and garlic powder build layers of savory, umami flavor.
Instructions
- Base Layer: Spread a thin layer of the garlic marinara sauce on the bottom of the dish to prevent sticking.
- First Repeatable Layer: Add a single layer of roasted eggplant slices, slightly overlapping.
- Cheese Layer: Dollop and spread half of the herbed vegan ricotta over the eggplant.
- Sauce & Topping Layer: Spoon over some marinara sauce, then sprinkle with some vegan Parmesan and mozzarella.
