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Eggplant Lasagna

5 from 3 votes
Course Gluten-free, Main Course, Main Dish


  • 1 tablespoons olive oil
  • 1 medium onion cut into thick slices
  • 1 clove garlic pressed
  • 1-½ cups canned crushed tomatoes
  • 1-½ teaspoons dried basil
  • 1-½ teaspoons dried oregano
  • 1 medium eggplant peeled and sliced very thin (could also use a zucchini or a combination of the two)
  • 2 large tomatoes sliced very thing
  • 1 cup ricotta cheese
  • 1-½ cups shredded mozzarella


  • Preheat the oven to 425.
  • Coat an 8" square baking dish with cooking spray.
  • Heat the oil in a medium skillet over medium heat. Add the onion and cook, turning once, for 5 minutes or until lightly browned. Place in the bottom of the baking pan. Add the garlic to the same skillet and cook for one minute. Add the crushed tomatoes, basil, and oregano. Reduce the heat to medium-low and simmer for ten minutes.
  • Spread about one-third of the tomato mixture over the onion layer. Arrange one-third of the eggplant over the tomatoes and top with one-third of the sliced tomato. Top with one-third of the riccota and the mozzarella. Repeat the layers two times. Cover with aluminum foil.
  • Bake for 25 minutes, or until the vegetables are tender. Uncover and bake for ten to fifteen minutes longer, or until the cheese is lightly browned.


A close up of a lasagna
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