Noodle-Free Eggplant Lasagna


Noodle-Free Eggplant Lasagna

I love making vegetarian eggplant lasagna, and this grain-free and noodle-free version is super-easy to make and very healthy. I never thought I’d say this, but you can eat all the lasagna you want without any guilt!
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Allergens: Milk
  • Servings: 2


  • 2 eggplants (cut into 1/3-inch strips)
  • 2 teaspoons salt
  • 2 teaspoons olive oil
  • 1 large yellow onion (chopped)
  • 2 cloves garlic (peeled, minced)
  • 2 tablespoons tomato paste
  • 1/4 cup kalamata olives (pitted)
  • 1 can crushed tomatoes
  • 1/2 cup basil leaves (chopped)
  • 3 cups mozzarella cheese (grated)
  • 1 cup parmesan cheese (grated)


  1. Preheat oven to 375 degrees F.
  2. Toss eggplant slices with 2 teaspoons salt, place in colander set over bowl, and let drain for 20 minutes.  

  3. While eggplant drains, heat olive oil in large pot over medium heat.
  4. Add onions and cook until soft and translucent.
  5. Add garlic, tomato paste, olives, and canned tomatoes, and cook for 10 minutes.

  6. Remove from heat and add chopped basil leaves.  
  7. In 11x9 baking dish, spread 2 scoops tomato sauce.

  8. Lay 1/2 eggplant over sauce.

  9. Spread grated mozzarella across first layer and add more tomato sauce on top of that.
  10. Lay rest of eggplant over mozzarella and tomato sauce, then add rest of mozzarella.
  11. Finish assembling with parmesan cheese.   
  12. Bake in oven for 40 minutes.
  13. Remove from oven and let cool for 10 minutes.  

  14. Slice and serve immediately.  

Bon appétit!