This eggplant lasagna is layers of roasted eggplant with meat sauce and three types of cheese, all baked to golden brown perfection. A low carb version of the classic pasta dish that always gets rave reviews!

I love Italian food, you can never go wrong with traditional dishes such as chicken parmesan and baked ziti. When I’m looking to enjoy some Italian food without a heavy carb count, I turn to this easy and flavorful eggplant lasagna.

Low carb eggplant lasagna with layers of meat sauce, roasted eggplant and three types of cheese. Low carb eggplant lasagna with layers of meat sauce, roasted eggplant and three types of cheese.

A spatula serving up a portion of eggplant lasagna.

There’s nothing better than a hearty lasagna filled with meat and plenty of melted cheese. I happen to love this eggplant lasagna even more than the pasta-filled original, and it couldn’t be any simpler to make!

How do you make eggplant lasagna?

Start by cutting two eggplants lengthwise into slices. Brush the eggplant with olive oil, and season it with salt and pepper. Roast the eggplant until tender and golden brown. While the eggplant is cooking, it’s time to make the sauce. Cook ground beef, garlic and onions in a pan, then add a jar of marinara sauce. Let the sauce simmer for a few minutes, and then you’ll be ready to assemble your lasagna. Layer the eggplant slices with meat sauce and cheeses, then top the dish with a layer of shredded cheese. Bake until golden brown, then add a sprinkling of parsley and serve.

Roasted eggplant slices on a sheet pan.

Tips for the perfect eggplant lasagna

  • It’s important to cook the eggplant before it goes into the lasagna. Roasting the eggplant adds a ton of flavor, and pre-cooking it will keep the lasagna from getting watery as it bakes. If your eggplant has any moisture on it when it comes out of the oven, blot it dry with a paper towel.
  • The eggplant may release a little water in the lasagna as it further cooks. You can remove any excess liquid with a spoon or a baster before serving.
  • You can build the lasagna ahead of time and bake the lasagna when you are ready to serve it. The unbaked lasagna will stay fresh in the refrigerator for 24 hours.
  • I prefer to grate my own cheese for this recipe. Pre-shredded cheese often contains stabilizers and anti caking agents and doesn’t melt as well.
  • While I typically use whole milk ricotta and mozzarella cheeses, you can save a few calories by substituting part skim cheese.
  • Leftover lasagna will stay fresh in the refrigerator for up to 3 days. Reheat the lasagna in a covered pan until warmed through, or you can heat individual slices in the microwave for 90 seconds.

Meat sauce in a skillet.

Do you peel eggplant before cooking?

I do not peel my eggplant before I cook it. I find that without the peel, the eggplant tends to lose its shape and become mushy in a layered dish such as this one. If you really prefer to remove the peel you can, but it’s definitely not necessary.

Layers of eggplant, sauce and cheese in a baking dish.

Can you freeze eggplant lasagna?

Lasagna is a great candidate for the freezer. You can assemble the dish, then cover it tightly with foil and freeze it for up to 2 months. Place the frozen lasagna in the oven covered, and bake it. You’ll need to add about 30 minutes to the bake time for a frozen dish. Proceed with the rest of the recipe as directed, then serve and enjoy.

Baked eggplant lasagna with a garnish of chopped parsley.

Flavor Variations

This lasagna is delicious as is, but you can still customize it to your palate with a variety of different ingredients.

  • Vegetables: Try thinly sliced zucchini or even cabbage leaves instead of eggplant.
  • Meat: Use ground turkey, mild or hot sausage or grilled diced chicken instead of ground beef in the sauce.
  • Sauce: Try a creamy Alfredo style sauce instead of marinara sauce.
  • Add Ins: You can add other ingredients to your dish such as cooked mushrooms, spinach, kale, bell peppers, olives or artichoke hearts.

Once you try this dish, you’ll find yourself making it on a regular basis – it’s just that good!

More Italian recipes to try

Eggplant Lasagna Video

5 from 30 votes

Eggplant Lasagna

AuthorSara Welch
A spatula serving up a portion of eggplant lasagna.
This eggplant lasagna is layers of roasted eggplant with meat sauce and three types of cheese, all baked to golden brown perfection. A low carb version of the classic pasta dish that always gets rave reviews!
Prep Time30 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 35 minutes
Course Main
Cuisine Italian
Serves 8


  • 2 eggplants
  • 1 tablespoon olive oil divided use
  • 1 pound ground beef I use 90% lean
  • 1/2 cup onion diced
  • 2 teaspoons garlic minced
  • 24 ounce jar marinara sauce
  • 16 ounces ricotta cheese
  • 1/2 teaspoon Italian seasoning
  • 1 egg
  • 1/2 cup grated parmesan cheese
  • 2 cups shredded mozzarella cheese divided use
  • 1 tablespoon parsley chopped
  • salt and pepper to taste
  • cooking spray


  • Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray.
  • Trim the stem end from the eggplants. Cut the eggplants lengthwise into 1/2 inch thick slices.
  • Brush 2 teaspoons of olive oil over the eggplant slices and season with salt and pepper.
  • Place the eggplant in the oven and cook for 15-20 minutes or until tender and browned. If there's any excess moisture on your cooked eggplant, blot it dry with a paper towel.
  • While the eggplant is cooking, prepare the sauce. Heat the olive oil in a large pan over medium heat.
  • Add the ground beef and season with salt and pepper to taste.
  • Cook for 5-6 minutes, breaking the meat up with a spatula, until beef is browned and cooked through.
  • Add the onion and cook for another 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
  • Add the marinara sauce and bring to a simmer; cook for 5 minutes.
  • Place the ricotta cheese, Italian seasoning, egg, parmesan cheese, salt and pepper in a bowl. Mix until well combined.
  • Coat a 2 or 3 quart baking dish with cooking spray.
  • Place 1/4 of the sauce in the bottom of the dish. Add 1/3 of the eggplant slices on top. Spread 1/3 of the ricotta mixture over the eggplant then top with 1/3 of the mozzarella cheese. Repeat the layers, ending with the mozzarella cheese.
  • Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes. Sprinkle with parsley, then let stand for 7-10 minutes. Cut into slices, then serve.


Calories: 368kcal | Carbohydrates: 12g | Protein: 30g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 114mg | Sodium: 820mg | Potassium: 890mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1178IU | Vitamin C: 29mg | Calcium: 374mg | Iron: 3mg

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Recipe Rating


  1. This was SUPERB. My husband and I loooove pasta, so we were skeptical but omg, we didn’t even miss the noodles! I used Rao’s Marinara, and followed the recipe exactly except I used Italian sausage instead of beef just because I had some on hand. 11/10. Will definitely make this again. I’ve tried so many of your recipes and they’re always awesome!

  2. Made this for dinner for my boyfriend & I. We are both doing dirty keto and this was a comforting dish we devoured on our two days off from work. Will have to keep this recipe in rotation. Thank you so much!

    1. I’d bake it covered in the oven at 350 degrees F until heated through! Just be aware the eggplant may release some liquid after being frozen.

  3. 5 stars
    We love this lasagna!!! Is it possible to make it ahead of time and refrigerate it overnight and then bake it the next day? What about freezing it and baking it at a later time?

    1. You could but the one thing to consider is the eggplant may release liquid as it sits in the fridge or freezer, so the end result may be more watery.

  4. 5 stars
    My husband always says he hates eggplant. He was eating this dish and talking about how good it was. Boy was he shocked to find out it was filled with eggplant! We loved this recipe! Cheesy and delicious!

    1. You could try something else but I’ve only tested it with the ricotta so I can’t say for sure if that would work!

      1. Making this recipe as I compose this message. I wasn’t a huge fan of ricotta either, but i see that it is seasoned in this recipe, which I’ve never done before. I think it will make all the difference in how I look at ricotta!

      1. I haven’t tested it this way, lasagna typically has a layer of ricotta so the flavors would be different. I think it could work but I can’t say for sure!

    1. It would but I’d recommend adding some vegetables to bulk up the sauce such as finely chopped zucchini, carrots, spinach, mushrooms etc.

  5. 5 stars
    Eggplant is one of my favorite substitutions to use when I am wanting something a little more healthy, but still so good! This is one of the best recipes to use it! So cheesy & good, you won’t miss the pasta!

    1. 5 stars
      Excellent. But, meat is not healthy – at all. Neither are the cheeses. This is yummy and is a once in a while meal. Using whole wheat lasagne noodles is nutritious. I add sliced, pre – cooked zucchini and omit the hamburg. I also added cooked artichokes.