Eggplant Lasagna | Cook for Your Life

Eggplant Lasagna

Rated 4.4 out of 5
4.4 out of 5 stars (based on 11 reviews)

Clock Icon for Prep Time 15 min prep
Clock Icon for Prep Time 50 min total
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

Lasagna is a favorited pasta dish by many. In this Eggplant Lasagna, eggplant replaces the pasta sheets creating a cheesy tomatoey delight that is healthy and so delicious that you will never miss the pasta.


  • 1 large eggplant cut into ¼” thick slices
  • 1 cup grated mozzarella cheese
  • Salt and pepper to taste

For the Quick Tomato Sauce

  • 2 tablespoons olive oil
  • 1 1/2 pounds ripe plum tomatoes (about 6-8), coarsely chopped (See Chef Tips)
  • 2 cloves garlic, smashed and thinly sliced lengthwise
  • 1 small dried red pepper, seeds removed (optional)
  • 1/2 teaspoon salt or to taste
  • 1 tablespoons freshly grated Parmesan cheese (optional)
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Nutrition Facts


180 cals


12 g

Saturated Fat

6 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g


10 g


6 g


4 g


9 g


508 mg


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Place the eggplant slices on a parchment lined cookie sheet. Bake in oven for 20 minutes, until tender. Make the tomato sauce as outlined here.
  3. Layer enough of the cooked eggplant to cover the bottom of a 9 x 9 x 2 pan. Cover eggplant with a layer of tomato sauce and then cheese. Add another layer of eggplant and follow with the tomato sauce and cheese. Repeat these steps until you have desired amount of layers. Make sure cheese is the final layer on top.
  4. Once pan is filled, bake in oven at 400 degrees for 15 minutes or until cheese is a golden brown.

Chef Tips

For a richer dish, lightly brush the eggplant slices with oil before baking them.

If you are on a low fiber diet, pass the Quick Tomato Sauce through a sieve to remove the seeds and any skin.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society