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Delicious Three Cheese Eggplant Lasagna-Like Recipe: No Pasta or Meat

I have a sizable tried-and-true cookie recipe file, but I am always eager to discover new ones. Who doesn't love cookies?

A portion of cheesy eggplant lasagna

A portion of cheesy eggplant lasagna

Flavorful Recipe Creation of Mine

The baked three-cheese eggplant lasagna is the happy result of one of my latest creations. I planted three Japanese (also known as Chinese) eggplant seedlings purchased from the nursery in our garden. I nestled them among some flowers and herbs in a bright sunny spot outside our kitchen in the backyard. These three plants are growing large and are starting to produce in earnest. So I have gotten creative in using these longer and skinnier forms of eggplant, which are so flavorful.

Eggplant can soak up a lot of oil when being cooked if not careful. I experimented and oven-roasted it with only a light spraying of Pam to cut down on calories in this recipe. Eggplant nicely melds with other flavors of things cooked with it, so it is a versatile ingredient. Being roasted in the oven added a rich sweet taste to the final dish with the other ingredients.

Ingredients

  • 5 large Japanese eggplants, sliced
  • 20 to 25 Cherry tomatoes, sliced
  • 1 large sweet onion, sliced
  • small handful garlic chives, chopped
  • a small handful Italian flat-leafed parsley, chopped
  • a small handful fresh basil leaves, chopped
  • 12 to 16 ounces jarred or homemade marinara sauce
  • 20 ounces ricotta cheese
  • 1 1/2 cups mozzarella cheese, shredded
  • 1/3 to 1/2 cup Parmesan Reggiano cheese, grated
  • salt and pepper, to taste
  • Pam vegetable spray
  • 3 eggs
  • 1/2 to 3/4 cup plain breadcrumbs

Instructions

1. After washing the vegetables and drying them, start by cutting the Japanese eggplants in half and then in 1/4 inch slices lengthwise.

2. Cut the cherry tomatoes in thirds and the onion in half and then in slices.

3. Spray several pans with Pam and distribute the eggplant in a single layer on the bottom with the other vegetables distributed evenly on top of it. Salt and pepper, and again spray the top with Pam.

4. Roast the vegetables in a 375 degree Fahrenheit oven for about 20 minutes. Take out and let cool.

5. In a mixing bowl, combine the ricotta cheese, the beaten eggs, 1/2 of the Parmesan cheese, and the chopped herbs.

6. Start the layering process in a large ovenproof casserole dish, starting with a smear of marinara sauce on the bottom after spraying the casserole dish with more Pam to prevent it from sticking.

7. Layer the vegetables, alternating with the ricotta cheese mixture, breadcrumbs, shredded mozzarella cheese, and more marinara sauce.

8. Create at least three layers ending with a few more slivered basil leaves near the top and ending with mozzarella cheese and the remaining Parmesan cheese.

9. Bake in a 350 degree Fahrenheit oven for 1 hour. Take out and cover with aluminum foil and let it sit for 15 to 20 minutes before slicing and eating.

10. Garnish with more fresh basil or parsley if desired.

Cook Time

Prep timeCook timeReady inYields

30 min

1 hour 20 min

1 hour 50 min

8 or more healthy servings.

Recommendations

We grow the fresh herbs used in this recipe in our garden. If you do not have access to garlic chives, use some regular chives and fresh minced garlic or garlic powder as a substitute. I recommend using fresh parsley and basil, but if you cannot find them substitute dried.

By roasting the vegetables first, they shrink in size a bit, become more intense in their sweet flavors, and lose moisture content. Thus by not overdoing the amount of marinara sauce (or Italian sauce of your choice) in this recipe, your meatless lasagna will set up nicely even without pasta noodles to absorb moisture.

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I hope you enjoy this recipe as much as I did in creating it, and we did in tasting it. Trust me. It is even better than it looks!

Doesn't this look good!

Doesn't this look good!

Additional Nutrition Information About Eggplant

People must consume B vitamins daily to maintain normal immune functions and support a healthy metabolism, skin, hair, and muscle tone. Any excess leaves the body in the urine. One cup of raw eggplant provides many B vitamins, including the following percentages based on a 2,000 calorie daily diet:

  • Niacin 2.5%
  • Pantothenic acid 2.1%
  • Riboflavin 1.6%
  • Thiamin 2.8%
  • B-6 3.4%

Eggplant is also a source of other vitamins and minerals such as the following: Vitamin A, Vitamin C, Copper, Manganese, and Magnesium, to mention a few. It even contains a small amount of iron. So it pays to become familiar with this fleshy, meaty textured food source native to India. It is a fruit like its nightshade cousin, the tomato. I still think of them as vegetables despite their classifications to the contrary.

Here is another recipe for you using eggplant—a healthy version of one of my favorites: Eggplant with Garlic Sauce.

Source:

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2012 Peggy Woods

Comments are welcomed.

Peggy Woods (author) from Houston, Texas on February 21, 2021:

Hi Amy,

This recipe takes a little more effort since you roast the vegetables first, but it is well worth it when you taste the final dish. I hope you give it a try soon.

Amy on February 21, 2021:

WOW does this recipe look scrumptious. Cannot wait to try it.

Peggy Woods (author) from Houston, Texas on January 25, 2020:

Hi C E Clark,

You are correct. We don't wish to ruin the beauty we get to view with having to surround things with chicken wire. The one small area behind the garage that is out of view, but gets a good amount of sunlight, I will simply grow items that the wild critters do not bother. They do not go after okra, peppers, onions, or herbs. I have also successfully grown different types of tomatoes. So I will just purchase eggplants when we wish to eat them and let the wild critters go ahead and eat figs from our tree, etc.

C E Clark from North Texas on January 25, 2020:

What a shame you can't grow your own egg plants anymore. Have you considered container gardening? There's a book I read quite a while ago now, in how to grow things in containers and still get the usual yield as if your garden were large. It takes only a few square feet for the container garden and it could be in your backyard possibly surrounded by removable chicken wire so You can get to it, but critters can't. Then place some sort of decorative thing in front of the garden so it won't be apparent. I know you probably don't want chicken wire ruining the effect of your yard, cuz having seen some of your photos and reading your articles, I know you must have a beautiful yard, so you don't want that spoiled by chicken wire.

Think the book I'm thinking of is Square Foot Gardening by Mel Bartholomew. Wrap your garden in chicken wire that's easy to remove so you can access it, then put a decorative fence in front of it covered in vines, etc., and that might allow you to grow all kinds of veggies . . .

Anyway, I love this recipe. Posting it to FB and AH.

Peggy Woods (author) from Houston, Texas on August 17, 2018:

Hi C E Clark,

I will have to make some of this again soon. It is so tasty! Sadly I can no longer grow these in our yard because of the squirrels, opossums and other critters now harvesting them before we get a chance to do so. I grow other things that they do not like instead. Our garden area is not that large and I do not want to have to put chicken wire or drape the plants with other barriers as one of my cousins suggested in order to be able to harvest the eggplants. Now we purchase them in grocery stores.

C E Clark from North Texas on August 16, 2018:

I love this recipe of yours! Eggplant lasagna is one of my favorite things. Posted this on FB and Awesome HubPages.

Peggy Woods (author) from Houston, Texas on July 06, 2018:

Hi Patricia,

I did not grow up eating eggplant when I was a child but surely do love it now as an adult. Enjoy this recipe!

Patricia Scott from North Central Florida on July 06, 2018:

Love love eggplant so am going to give this a try. My Momma prepared eggplant dishes for us often as a child but I really did not care for it much until later in life.

Hoping all is good with you....Angels are on the way once again ps

Peggy Woods (author) from Houston, Texas on February 12, 2016:

Hello breathing,

So glad to know that you enjoyed reading this recipe of mine. My husband and I both love eating eggplant and are always looking for ways to incorporate it into our diet. Appreciate your comment.

TANJIM ARAFAT SAJIB from Bangladesh on February 11, 2016:

If you want to know about delicious and healthy recipes then this post can be the perfect guide book for you. Eggplants are really delicious to eat. But with so much combination without pasta- simply amazing! The post has beautifully described the whole process- starting from the nutrition up to the making process of the 3 eggplant recipes. Without pastas, the cost will be very less and you will get a real treat to watch and eat. The ingredient described here are very easy to collect and so all of us can give a try to make such a beautiful eggplant recipes.

Peggy Woods (author) from Houston, Texas on November 19, 2015:

Hi Rachel,

That is a compliment coming from such a good cook as you are! Glad you liked the sound of this recipe. Heading on over to you now to see what you have 'cooked up.' :))

Rachel L Alba from Every Day Cooking and Baking on November 19, 2015:

Hi Peggy, That really looks delicious and I'm a traditional Italian home cook and love pasta, but I also love seeing new ideas and this is on top. Thanks for the idea and for sharing.

Have a Blessed Thanksgiving.

Peggy Woods (author) from Houston, Texas on August 25, 2015:

Hi Patricia,

We have to purchase our eggplants elsewhere these days ever since the squirrels and other critters discovered them. I have given up trying to grow them just to have all of them stolen and chewed up. Too bad because they grow easily in this climate.

Thanks for the visit. Sending good thoughts your way!

Patricia Scott from North Central Florida on August 24, 2015:

Eggplant is a favorite any time. I have not used it to make lasagna but know others who have.

This sounds so flavorful...and how satisfying it must be to have grown the eggplants you used in the dish.

I will have to see if I can find this variety and give it a try.

thanks for sharing Peggy.

Wishing you a wonderful new week. Angels are once again headed to you and yours in Houston. ps

Peggy Woods (author) from Houston, Texas on April 22, 2015:

Hi Naturally Mel,

I think that you will be very pleased with this recipe particularly since you follow a gluten free diet.

Peggy Woods (author) from Houston, Texas on April 21, 2015:

Hi poetryman6969,

I personally love that type of eggplant. Hopefully your wife will make this recipe for you sometime soon.

Melanie from Los Angeles, CA on April 21, 2015:

This looks great - particularly the "no pasta" part. I'm GF and although I can sub GF pasta, I don't like to rely on it for every meal. Going to try this.

Peggy Woods (author) from Houston, Texas on April 21, 2015:

Hi Patricia,

The cheeses have a bit of fat content but overall this would still be a fairly healthy alternative to indulge in once in a while. At least the eggplant pieces are not fried in oil first because they can soak up quite a bit of that.

So you moved again! Hopefully you are settled and like your new surroundings. Thanks for the shares!

poetryman6969 on April 20, 2015:

My wife cooks with the kind of eggplant already. Now if I can only convince her to try this lasagna recipe.

Patricia Scott from North Central Florida on April 20, 2015:

Awesome recipe....no fat...that sounds fabulous....I will be giving this a try as soon as i am settled in my new digs...yes, moved again...now plan to stay put unless I win the lottery!! :D

Angels are on the way to you this afternoon, Peggy ps

Voted up shared and Pinned to good things to eat

Peggy Woods (author) from Houston, Texas on September 07, 2014:

Hello DealForALiving,

I love the Chinese eggplants. I do think that they offer more flavor than the bigger ones but we eat those also.

Peggy Woods (author) from Houston, Texas on September 07, 2014:

Hi Au fait,

I know what you mean about those high temperatures in Texas. At least they are inching down a bit. So glad that you liked this recipe and thanks for the shares.

Nick Deal from Earth on September 06, 2014:

I use use Chinese eggplant in all of my eggplant recipes and haven't had a bad one yet.

C E Clark from North Texas on September 05, 2014:

This is so delicious! I love all the ingredients and the quick and easy preparation gets me out of the kitchen fast. Temps may be coming down a couple of degrees -- literally just 1-2 degrees -- but it's still too hot to spend much time in the kitchen.

Posting to FB and sharing.

Peggy Woods (author) from Houston, Texas on April 18, 2014:

Hi Au fait,

Thanks for the additional pin regarding this good recipe. Appreciate it. Hope you have a wonderful Easter!

C E Clark from North Texas on April 12, 2014:

This is a great recipe! Everyone needs to try it. Pinning it again, this time to my 'Main Course Recipes' board.

Peggy Woods (author) from Houston, Texas on July 15, 2013:

Hi Au fait,

Thanks for the pin and interest in this hub. I am now harvesting eggplants out of our garden! That should continue for quite some time now until freezing weather comes along.

C E Clark from North Texas on June 27, 2013:

Stopped by to pin this delicious recipe, which is really 2 recipes if you consider the video.

Peggy Woods (author) from Houston, Texas on May 06, 2013:

Hello mercuryservices,

I have eaten and like moussaka. When I was a child, we did not eat much eggplant but I have grown to love it as an adult and now grow it in my garden as well. Thanks for your comment. I'll check out your hubs to see if you have written any eggplant recipes.

Alex Munkachy from Honolulu, Hawaii on May 05, 2013:

The Greeks have been using eggplant layered and baked (although usually with meat) as a pasta-less concoction for years. Moussaka can be made vegetarian and with many different sauces.

Peggy Woods (author) from Houston, Texas on May 05, 2013:

Hello vibesites,

Your way of cooking eggplant also sounds good. Will have to give it a try sometime soon. Glad that you liked this recipe. There are so many things that can be done using eggplant as an ingredient. Nice! Thanks for your comment and votes.

vibesites from United States on May 05, 2013:

I love eggplants. My usual way to cook them is with soy sauce, lime and onion rings. Sort of a steak -- it tastes a bit like pork fat. Very tasty.

Thanks for introducing another way to cook my favorite vegetable, how could I resist the idea of eggplant with melted cheese? Wow! Will try your recipe. Up and useful, awesome. :)

Peggy Woods (author) from Houston, Texas on May 05, 2013:

Hi Daisy,

Thanks for telling me about cheeses that are OK for vegetarians to eat and others that are not. I was unaware of this. I guess I should remove the word "vegetarian" from the title and simply call it "meatless" lasagna. Thanks!

Peggy Woods (author) from Houston, Texas on May 04, 2013:

Hi Suzanne.

Oh...too bad that your cousins were not introduced to good eggplant recipes. It is a vegetable that beautifully takes on other flavors. Are they brave enough to try it again? :)

Peggy Woods (author) from Houston, Texas on May 04, 2013:

Hi bac2bcs,

A marinara sauce is like a spaghetti sauce but with slightly different flavorings. We have made some homemade marinara sauces but there are good jarred varieties which can also be purchased here in the U.S. if one is in a hurry. If you can't find one in your area just substitute a good spaghetti sauce. Am sure that you will be pleased with the recipe outcome. Thanks for your comment.

Daisy Mariposa from Orange County (Southern California) on May 04, 2013:

Peggy,

I'm a vegetarian, so I was very interested in reading your recipe.

What many people don't realize is that not all cheese is vegetarian. Ricotta cheese, mozzarella cheese, and Parmesan-Reggiano cheese all contain rennet, which is an animal product.

In order for a vegetarian to make your recipe, which looks like it is wonderful, the person would have to make some substitutions. The cottage cheese which is sold in supermarkets can be substituted for the Ricotta cheese. Substitutes for the mozzarella and Parmesan-Reggiano can be found in some large stores specializing in vegetarian products.

Peggy Woods (author) from Houston, Texas on May 04, 2013:

Hi pinto2011,

Since you like eggplant, you are sure to like this recipe with an Italian twist to it. Thanks for your comment.

justmesuzanne from Texas on May 04, 2013:

It is hard to find good eggplant recipes, and it can be SOOO yucky when prepared incorrectly. My cousins often tell childhood horror stories of the summer when the only thing that grew well in their family garden was eggplant, and the only way it was ever prepared was boiled with salt and pepper and butter. It scarred them for life! :D LOL!

Anne from United Kingdom on May 04, 2013:

Hi Peggy. This looks and sounds delicious. I have to ask though what is marinara sauce ? Being a Brit ex pat in Spain I have no idea. I will certainly be giving this a go when I find out what the mystery ingredient is :)

Peggy Woods (author) from Houston, Texas on May 04, 2013:

Hi Mary,

Thanks for your comment and shares. Hope that you give this a try sometime. If you like eggplant, you are sure to like this version of it.

Subhas from New Delhi, India on May 04, 2013:

This sounds great as I too like eggplant and surely going to give it a try.

Mary Hyatt from Florida on May 04, 2013:

Hi, I just back to reread and to share and Pin your great photo of this delicious Lasagna!

Peggy Woods (author) from Houston, Texas on May 04, 2013:

Hi Suzanne,

You are correct in that this is like Eggplant Parmesan only in a layered form much like lasagna. I have more eggplants growing in my garden this year. Looking forward to having this and many other recipes that use eggplant as a main ingredient. Thanks for your comment and votes.

justmesuzanne from Texas on May 03, 2013:

What a good idea! It's like an eggplant Parmesan only sliced. I was eyeing some good looking eggplant at the store a few days ago. Maybe they will have it again the next time I go! Voted up and awesome! :)

Peggy Woods (author) from Houston, Texas on April 26, 2013:

Hi moonlake,

Thanks for the pin. You should give this meatless lasagna a try sometime especially if you enjoy eggplant like we do. I have 3 new Chinese eggplants planted in the garden and one other type. So we should have plenty of homegrown ones this year if they produce as well as last year.

moonlake from America on April 26, 2013:

This looks so good I have to pin it to my recipe board.

Peggy Woods (author) from Houston, Texas on April 23, 2013:

Hi again damian0000,

It will be a long flight from Belfast to come to our house for dinner and this 3 cheese vegetarian lasagna recipe...so give us plenty of notice. Ha!

damian0000 from Belfast on April 21, 2013:

Right Peggy W... get the oven on!

I am coming over directly :-)

Peggy Woods (author) from Houston, Texas on April 19, 2013:

Hello damian0000,

This lasagna tastes even better than it looks! Glad that you like the sound of this recipe. How soon are you going to make it? :))

Peggy Woods (author) from Houston, Texas on April 19, 2013:

Hello alahiker2,

If you would rather not have the pasta normally found in lasagna recipes...then this is the recipe for you! Let me know what you think after making some. We really like it! Thanks for your comment.

damian0000 from Belfast on April 18, 2013:

Peggy W... this is the best-looking lasagne I have ever seen --- and you say that you don't even need pasta?!

Where have you been all my life? :-)

Peggy Woods (author) from Houston, Texas on April 18, 2013:

Hi Prasetio,

Nice to know that you will be making this lasagna recipe sometime soon. Hope you enjoy it as much as we do. Thanks for the vote up.

Vicki Carroll from Greater Birmingham Area on April 18, 2013:

Thanks for sharing. I love lasaugna, but hate the unnecessary carbs in pasta. Can't wait to try some of these.

Peggy Woods (author) from Houston, Texas on April 17, 2013: