🍆 Mediterranean Eggplant Lasagna with Ricotta

Serves: 4–6

Prep Time: 20 minutes

Cook Time: 40 minutes

🛒 Ingredients

For the Eggplant Layers:

• 2 large eggplants, sliced lengthwise (¼-inch thick)

• 2 tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

For the Mediterranean Sauce:

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1½ cups crushed tomatoes

• 2 tbsp tomato paste

• ½ tsp oregano

• ½ tsp basil

• ½ tsp paprika

• ¼ tsp chili flakes (optional)

• Salt & pepper to taste

Ricotta Layer:

• 1½ cups ricotta cheese

• 1 egg

• ½ cup grated Parmesan

• 1 tsp lemon zest

• 1 tbsp chopped fresh parsley or basil

• Salt & pepper to taste

Additional Layers:

• 1½ cups shredded mozzarella

• ½ cup crumbled feta (optional but very Mediterranean!)

• ½ cup sliced olives (black or green)

• ½ cup roasted red peppers (optional)

👩‍🍳 Instructions

1️⃣ Roast the Eggplant

Preheat oven to 200°C (400°F).
Brush eggplant slices with olive oil, season with salt & pepper.
Bake for 15–20 minutes until soft and lightly golden.

2️⃣ Make the Sauce

Heat olive oil in a pan.
Sauté onion until soft, then add garlic.
Add crushed tomatoes, tomato paste, oregano, basil, paprika, chili flakes, salt, and pepper.
Simmer for 10 minutes.

3️⃣ Prepare Ricotta Mixture

In a bowl, mix ricotta, egg, Parmesan, lemon zest, herbs, salt, and pepper.

4️⃣ Assemble the Lasagna

In a baking dish:

1. Spread a thin layer of sauce

2. Add eggplant slices

3. Spread ricotta mixture

4. Sprinkle mozzarella, feta, olives

5. Repeat layers

6. Finish with sauce and mozzarella on top

5️⃣ Bake

Cover with foil and bake at 180°C (350°F) for 25 minutes.
Remove foil and bake 10–15 minutes more until golden.

6️⃣ Rest & Serve

Let it rest for 10 minutes before slicing. Garnish with fresh basil.

❓ Q & A

Q1: Can I make this vegan?

Yes! Use:

• Vegan ricotta or blended tofu

• Vegan mozzarella

• Skip the egg

Q2: Can I add meat?

Absolutely! Add cooked ground chicken, beef, or lamb to the sauce.

Q3: How do I prevent watery lasagna?

Roast the eggplant first and simmer sauce until thick.

Q4: Can I make it ahead?

Yes! Assemble, cover, and refrigerate up to 24 hours before baking.

Q5: Can I freeze it?

Yes. Freeze baked or unbaked for up to 2 months.

Q6: What makes it Mediterranean?

Olive oil, herbs, feta, olives, roasted peppers, and lemon zest give it that Mediterranean flavor.