Vegetarian Eggplant Lasagna
My vegetarian eggplant lasagna has ultra crispy eggplant layered with creamy cheese and flavorful sauce. Every bite of this dish is creamy, crunchy, and absolutely delicious.
Italian food is one of my favorite cuisines to cook. We've previously shared fun twists on lasagna like lasagna fritta, Mexican lasagna, and skillet lasagna. This meatless eggplant lasagna is our new fave. Think: Eggplant Parmesan + lasagna all in one pan! It’s familiar, indulgent, and exactly the kind of comfort food that brings everyone to the table.
Why This Recipe Works: A Sprinkle of Food Science
- Saucy Not Soggy: Cooking the mushrooms in a dry pan adds flavor without excess liquid.
- Never Bitter: Salting the eggplant also removes excess liquid and prevent bitterness.
- Super Crispy: A high frying temp and not overcrowding the pan ensures the eggplant is crunchy not greasy.
Ingredient Notes and Shopping Tips
- Eggplant: Look for small firm eggplants with a smooth purple skin for the best flavor.
- Breadcrumbs: I like using Italian (seasoned) breadcrumbs for extra flavor. Grab panko for even more crunch.
- Mushrooms: If you hate mushrooms like my mom you can leave these out. I like using creminis because they have a meaty texture and flavor. You can use white button if you prefer a less meaty texture.
- Oil: Use a neutral oil with a high smoke point like vegetable, canola, or peanut.
- Sauce: Rao's sauce is my hands down favorite store-bought sauce. For this recipe I used once jar of 4 cheese and one of roasted vegetable.
- Parmesan: Use freshly grated for the best flavor.
- Mozzarella Cheese: Shred your own cheese for a smoother melt. Pre-shredded varieties contain fillers that can cause the cheese to be grainy or overly greasy.
- Fresh Herbs: Use fresh herbs if available. If not you can substitute dried. 1 tablespoon fresh=1 teaspoon dried.
Krystle's Tips: Steal My Culinary School Secrets
- Prep Your Eggplant: Salt to draw out excess moisture and bitterness. Then pat dry to help the coating stick.
- Don't Bread Your Fingers: Designate a wet hand for dipping in the egg wash and a dry hand for the breadcrumbs.
- Use a Deep Fry Thermometer: Use a deep fry thermometer to keep the temperature consistent. If the temp is too low they will absorb too much oil and be greasy.
- Don't Overcrowd the Pan: Fry in batches as too many at once can also lower the oil temp.
- Cool On Wire Racks Not Paper Towels: This allows air to circulate and prevents them from becoming soggy.
More Italian Favorites
Still Hungry? Follow Baking Beauty on Pinterest, and Instagram so you don’t miss a recipe. Subscribe to our newsletter too.
📖 Recipe
Vegetarian Eggplant Lasagna
Crispy eggplant layered with creamy cheese and a flavorful sauce. Italian comfort food at its best!
Print
Pin
Rate
Servings: 8
Calories: 359kcal
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Ingredients
- 8 Eggs Divided
- 2 Eggplants Peeled and Sliced Thin
- 1 15 Ounce Container Italian-Style Bread Crumbs
- 1 Cup Vegetable Oil
- 1 Lb Cremini Mushrooms Sliced (If Desired)
- 2 Cloves Garlic Minced
- 3 tablespoon Fresh Oregano Chopped and Divided
- Salt and Black Pepper to Taste
- 1 Tbsp. Fresh Thyme Chopped and Divided
- 2 Lbs Ricotta Cheese
- 1 Cup Grated Parmesan Cheese Divided
- 2 Jars Pasta Sauce I used one 4 cheese and 1 roasted vegetable
- 8 Ounces Mozzarella Cheese Shredded
- Fresh Basil Leaves For Garnish
Don't lose this recipe. Pin for later!
Instructions
- Preheat oven to 400° F. In a large bowl, whip 5 eggs together. Salt eggplant and allow to sit for 20-30 minutes. Pat dry and remove excess salt.
- Dip eggplant into eggs and then into bread crumbs. Coat completely.
- In a large skillet over medium heat, heat oil. Cook eggplant slices a few at a time until golden brown (~2-3 minutes per side). Transfer to paper towels. Switch out your oil around halfway through.
- In a skillet, sauté the sliced mushrooms in a dry skillet until they are soft and the water is released: about 7 minutes. Stir in garlic, 1 Tbsp. Oregano,½ Tbsp. Thyme, and salt/pepper to taste. Cook for 1-2 more minutes. Cool.
- In a large bowl combine ricotta, 3 eggs, ½ Cup grated parmesan, mushrooms, salt/pepper, and remaining herbs.
- Coat the bottom of a 9x13 inch baking pan with sauce. Layer eggplant on top of sauce, overlapping slightly. Top with ½ of the ricotta mixture, and one cup of sauce. Repeat.
- For the final layer, add remaining eggplant and sauce. Sprinkle with shredded mozzarella and remaining parmesan cheese.
- Cover with foil and bake for 1 hour and 15 minutes. (Remove foil for the last 10-15 minutes.
- Sprinkle with fresh basil before serving if desired.
Nutrition
Calories: 359kcal | Carbohydrates: 14g | Protein: 25g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 232mg | Sodium: 358mg | Potassium: 722mg | Fiber: 4g | Sugar: 5g | Vitamin A: 965IU | Vitamin C: 5.7mg | Calcium: 427mg | Iron: 2.1mg
Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!
This was amazing! So filling and flavorful! It came together easily, which is always a plus too!
I like that this makes eggplant approachable even for people who usually avoid it. The use of cheese to balance out the eggplant’s natural bitterness is a clever way to make it family friendly.
So yum! Will be adding to my rotation!
This is my favorite way to eat eggplant - we have made this so mnay times and it's a hit each time!
This eggplant lasagna turned out so hearty and comforting! The layers of crispy eggplant, combined with creamy cheese and flavorful sauce, made it a truly satisfying dinner! Italian comfort food at its best.
i love eggplant and lasagna never thought to put my two faves together , thank you Krystle <3
This looks delicious! I'll have to try this recipe some time.
Thanks Malia!
I love Eggplant and Lasagna so this looks Amazing!
Thanks Brian!