Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Quick and Simple Eggplant Lasagna Recipe for Busy Nights

  • Author: Sally Thompson
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Description

When your weeknights are packed but your cravings are calling for something hearty and homey, this Quick and Simple Eggplant Lasagna steps in as the hero. This easy dinner idea is perfect for anyone wanting a lighter twist on traditional lasagna. With tender roasted eggplant slices instead of pasta, savory meat sauce, and melty cheese layers, it checks all the boxes for comfort food with less fuss. Whether you’re meal prepping, looking for new dinner ideas, or need a healthy snack to reheat anytime, this recipe brings cozy flavors without complicated steps. It’s an easy recipe for busy nights and delivers big on taste—smoky, saucy, and satisfyingly cheesy.

Ingredients

Scale
  • 2 medium eggplants, sliced into 1/4-inch rounds
  • 1 lb ground beef (or turkey/plant-based alternative)
  • 1 tablespoon olive oil (plus more for brushing eggplant)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups marinara sauce or crushed tomatoes
  • 1 teaspoon dried Italian herbs
  • Salt and pepper, to taste
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
  2. Brush eggplant slices with olive oil on both sides. Roast for 20 minutes, flipping halfway through, until tender and lightly golden.
  3. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and cook until soft.
  4. Stir in garlic and cook for another 30 seconds. Add ground beef and cook until browned. Drain excess fat.
  5. Pour in marinara sauce, stir in Italian herbs, and season with salt and pepper. Simmer for 10–15 minutes until slightly thickened.
  6. In a baking dish, spread a spoonful of sauce. Layer with roasted eggplant, more sauce, mozzarella, and a sprinkle of parmesan.
  7. Repeat layers, ending with cheese on top.
  8. Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake 10–15 minutes more until cheese is bubbly and golden.
  9. Let rest for 10 minutes before serving. Garnish with fresh basil or parsley if desired.

Pin this recipe to make later!

Find it online: https://sallymeals.com/quick-and-simple-eggplant-lasagna-recipe-for-busy-nights/