Incredibly delicious eggplant lasagna made with layers of roasted eggplant instead of pasta. This lower-carb version is comforting and rich, layered with prosciutto, mozzarella and a creamy white sauce. It’s perfect for a cozy dinner any day of the week.
I love lasagna in all its forms, whether it’s a classic beef lasagne made with fresh spinach pasta or a seasonal twist like butternut squash and goat’s cheese. For this recipe I replace the pasta with thinly sliced eggplant to create a lighter, low-carb lasagna. There’s no meat sauce here—just prosciutto and lots of gooey mozzarella—yet the result is surprisingly indulgent and very satisfying.
Like most lasagnas this dish has a few components: roasted eggplant and two simple sauces. The steps are straightforward and I include tips to help you succeed the first time. With step-by-step photos the whole process is easy to follow. The recipe takes a little over an hour but delivers a well-earned, delicious meal.
How to Prepare Eggplant for Lasagna
Salt the eggplant? Not necessary here. I tested salting and found it makes no difference when the eggplant is sliced thin and roasted—your lasagna won’t be watery.
Peel the eggplant? Optional. I usually leave the skin on for texture and nutrition. If you prefer to peel it, a sharp knife works better than a peeler.
Slice the eggplant very thinly (about 1/4 inch / 1/2 cm). Arrange the slices on a lined baking tray, sprinkle with a little salt and oregano, drizzle with olive oil and roast for 10 minutes until tender. That’s it—simple and reliable.
How to Make Eggplant Lasagna – Step by Step
Slice the eggplant into 1/4 inch (1/2 cm) pieces. Lightly oil a baking tray, place the slices in a single layer, season with salt and oregano and drizzle about 1 tablespoon of olive oil per tray. Roast at 190°C / 375°F for 10 minutes until soft, then set aside.
Make the tomato sauce while the eggplant roasts. Heat 1/2 tablespoon olive oil in a medium pan, add 2 finely chopped garlic cloves, 1/2 tablespoon fennel seeds and 1/2 tablespoon oregano. Fry for about a minute until fragrant but not browned.
Pour in 1/4 cup white wine and simmer until reduced by half. Add a 15 oz (400 g) tin of chopped tomatoes, a splash of water from the empty can (about 1–2 tbsp), 1 tablespoon tomato paste and a good pinch of salt and pepper. Stir and, if you prefer a smoother sauce, gently crush large tomato pieces with a potato masher. Simmer for 10 minutes, then remove from the heat.
Prepare the white sauce: melt 1/4 cup (50 g) butter in a saucepan over low–medium heat. Whisk in 1/4 cup (50 g) all-purpose flour to make a thick roux and cook for one minute. Gradually add 2 cups (400 ml) semi-skimmed milk in three additions, whisking each time to allow it to thicken.
When the sauce is thickening, add 1/4 tsp grated nutmeg, salt and pepper, then stir in 3/4 cup (50 g) grated gruyere until melted. Set the béchamel aside.
How to Assemble the Lasagna
You can assemble this in individual dishes or in one large baking dish. Start with a light smear of tomato sauce (use sparingly), then a layer of roasted eggplant.
Add another light layer of tomato sauce, tear and distribute prosciutto slices (about 1 slice per layer for individual dishes or 3–4 slices per layer for a large dish). Top with thin slices of mozzarella (about 2 thin slices for individual dishes or 6–8 for a large dish) and a layer of white sauce.
Repeat the layers: eggplant, tomato sauce, prosciutto, mozzarella and white sauce. Finish with a final eggplant layer, top with more béchamel, sprinkle with 2 tbsp freshly grated parmesan and tuck any remaining prosciutto on top.
Cover the dish(es) with foil and bake at 190°C / 375°F for 20 minutes. Remove the foil and bake for another 10 minutes so the prosciutto crisps and the top is golden. Let rest for 5 minutes before serving.
Tip: If you don’t have butter for the white sauce, you can make a butter-free béchamel—use a neutral oil and follow the same roux method, or use a simple alternative sauce to suit your needs.
Top Tips for Making Eggplant Lasagna
- No need to salt the eggplant if you slice it thin and roast it.
- Leave the skin on for extra nutrients and texture, or peel if you prefer.
- Roast the eggplant and prepare the sauces in advance to save time on the day.
- Use a whisk when making the white sauce for a smooth, lump-free finish.
- Gruyere works beautifully in the béchamel; fontina or parmesan are good substitutes.
- Always grate parmesan yourself for the best flavour.
- Nutmeg adds depth to the white sauce—don’t skip it if you can.
- Choose high-quality canned tomatoes; the sauce is briefly cooked so flavour matters.
- To save time, use passata or sieved tomatoes in place of a cooked tomato sauce.
- You can assemble the lasagna ahead and refrigerate until ready to bake.
- Leftovers keep well in the fridge for 1–2 days or can be frozen in suitable containers.
More Italian recipes you might like
Pasta
Lasagne al Forno (Italian Beef Lasagna)
Sides
Italian Stuffed Eggplant (Mozzarella and Tomato)
Mains
Eggplant Rollatini with Spinach and Ricotta
Pasta
Pasta Alla Norma (Eggplant Pasta)
If you try this eggplant lasagna or any other recipe from the site, please leave a comment to share how it went. I love hearing from readers and learning how recipes turn out in different kitchens.
Step By Step Photos Above
Most recipes include helpful photos and tips to make them perfectly the first time.
Eggplant Lasagna with Prosciutto and Mozzarella
By Emily
Ingredients
Lasagna
- 3 small/medium eggplant (or 2 large)
- 8.8 oz (2 balls) mozzarella (250 g), sliced thin
- 4.2 oz prosciutto (120 g)
- 2 tbsp parmesan, freshly grated
- Salt and pepper
Tomato Sauce
- 1/2 tbsp olive oil
- 15 oz (400 g) canned chopped tomatoes
- 2 cloves garlic, finely chopped
- 1/2 tbsp fennel seeds
- 1/2 tbsp oregano
- 1/4 cup white wine
- 1 tbsp tomato paste
White Sauce
- 1/4 cup butter (50 g)
- 1/4 cup all-purpose flour (50 g)
- 2 cups semi-skimmed milk (400 ml)
- 1/4 tsp grated nutmeg
- 3/4 cup gruyere cheese (50 g), grated
Instructions
- Preheat the oven to 190°C / 375°F and line 2 large baking trays with parchment paper.
- Thinly slice the eggplant to 1/4 inch (1/2 cm). Lightly oil the trays, place slices in a single layer, sprinkle with salt, drizzle with about 1 tbsp olive oil per tray and bake for 10 minutes until soft. Set aside.
- To make the tomato sauce, heat 1/2 tbsp olive oil in a medium pan. Add the garlic, fennel seeds and oregano and fry for 1 minute until fragrant.
- Add 1/4 cup white wine and reduce by half. Stir in the chopped tomatoes, a splash of water from the can (1–2 tbsp), tomato paste, salt and pepper. Simmer for 10 minutes. Crush large tomato pieces if you prefer a smoother sauce.
- For the white sauce, melt 1/4 cup butter over low–medium heat. Whisk in 1/4 cup flour to form a paste and cook for 1 minute. Gradually whisk in 2 cups milk in 2–3 additions until thickened.
- When thick, add 1/4 tsp nutmeg, salt, pepper and 3/4 cup grated gruyere. Stir until the cheese melts and set aside.
Assemble the lasagna
- Use individual dishes or a single large dish. Start with a thin layer of tomato sauce, then a layer of eggplant.
- Add a sparse layer of tomato sauce, tear and distribute prosciutto (1 slice per layer for individual dishes or 3–4 slices for a large dish), top with mozzarella slices and a layer of white sauce.
- Repeat the layers, finishing with eggplant, a final layer of white sauce, freshly grated parmesan and any remaining prosciutto.
- Cover with foil and bake at 190°C / 375°F for 20 minutes. Remove the foil and bake for another 10 minutes until the top is golden and prosciutto is crisp. Let rest 5 minutes before serving.
Notes
- No need to salt the eggplant before roasting if sliced thinly.
- Keep the skin on or peel according to preference.
- Roast eggplant and make sauces ahead to speed up assembly.
- Use a whisk for the white sauce to avoid lumps.
- Fontina or parmesan are fine alternatives to gruyere.
- Purchase high-quality canned tomatoes for best flavor.
- Prep the assembled lasagna in advance and refrigerate until ready to bake.
- Leftovers will keep in the fridge for 1–2 days or can be frozen in suitable containers.
Helpful Info for All Recipes
- I usually use extra virgin olive oil unless stated otherwise.
- All vegetables are medium-sized unless noted.
- Recipes are developed using a fan (convection) oven unless stated.
Nutrition
Carbohydrates: 29 g |
Protein: 21 g |
Fat: 30 g |
Saturated Fat: 15 g |
Cholesterol: 80 mg |
Sodium: 668 mg |
Fiber: 8 g
Nutrition information is an approximation.