Lasagna Stuffed Eggplant combines two favorites in one delicious dish. Tender, baked eggplant meets creamy lasagna in a comfort food recipe that’s perfect for summer!

Living in the midwest, there’s no denying that the seasons affect how we eat. In the summertime, we load up on grilled chicken and salads and fresh fruits and veggies… but as soon as fall hits? We hop right on the soup train. And then… come winter… we’re all about the casseroles and comfort foods.
But I have to admit. Every now and then, in the middle of summer, I find myself craving pure comfort food. Which is exactly where this Lasagna Stuffed Eggplant comes in!
It has all the flavors of lasagna, from the ricotta cheese mixture to the Italian seasonings to the marinara and Italian sausage, all stuffed inside a tender, baked eggplant.
The end result is comfort food that somehow feels a little bit lighter… and it is! Perfect for summer or any time of year… no noodles necessary!
what you’ll need for this recipe
Eggplant – 2 medium eggplants, sliced in half lengthwise.
Italian Sausage – 1/2 pound Italian sausage adds protein and tons of flavor to this recipe. Substitute any type of sausage, meatballs, or ground meat OR omit the meat to make this a vegetarian recipe.
Cheese – A combination of ricotta, parmesan, and shredded mozzarella gives this stuffed eggplant delicious flavor. Feel free to add additional cheeses, such as fontina, asiago, or pecorino.
Eggs – 2 large eggs act as a binder for the cheesy filling.
Marinara Sauce – 2 cups homemade marinara sauce or your favorite store bought marinara. You can also mix things up by using another type of pasta sauce, such as alfredo sauce, arrabiata sauce, or vodka sauce.
Seasonings – Garlic powder and dried parsley add just the right amount of flavor. Use additional seasonings as desired, such as onion powder, Italian seasoning, dried basil, or paprika.
how to make lasagna stuffed eggplant
Brown the meat. Remove the Italian sausages from casings (if necessary) and brown/crumble in a large skillet over medium-high heat.
Make the filling. In a medium bowl, combine the ricotta, parmesan, eggs, dried parsley, and garlic powder. Mix well.
Prep & fill the eggplant halves. Cut the eggplants in half and use a large spoon to scoop out the centers, leaving about 1/2 inch of flesh all around. Divide the cheese mixture evenly between the eggplant halves.
Assemble. Spread 1 cup marinara into the bottom of a 9×13 inch baking pan. Add the stuffed eggplant halves and top each with browned sausage, additional marinara sauce, and shredded mozzarella cheese.
Bake. Cover with foil. Bake at 400° for 45 minutes, then remove the foil and bake for an additional 15 minutes.
Recipe Variations
- Substitute chicken sausage, turkey sausage, or any type of ground meat
- Omit the sausage and make it vegetarian
- Use any types of Italian cheeses, including Asiago, Fontina, or Pecorino Romano
- Make it creamy by using alfredo sauce in place of OR in combination with marinara sauce
- Add sautéed onions, mushrooms, bell peppers, or any of your favorite veggies
- Chop the eggplant and combine all the ingredients into a casserole
- Add fresh basil or oregano
- Top with a drizzle of pesto
storing & reheating
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, transfer to a small baking dish and cover with foil. Heat at 375° for 25-30 minutes or until warmed through.
Lasagna Stuffed Eggplant
Ingredients
- 2 medium eggplants
- 1/2 pound Italian Sausage
- 16 ounces ricotta cheese
- 1/2 cup grated parmesan cheese
- 2 large eggs
- 2 teaspoons dried parsley
- 2 teaspoons garlic powder
- 2 cups marinara sauce
- 1 cup mozzarella cheese shredded
Instructions
- Preheat oven to 400° F.
- Remove Italian Sausage from casings; brown over medium-high heat.
- In a small bowl, combine & mix ricotta cheese, parmesan cheese, eggs, parsley, and garlic powder.
- Cut eggplants in half lengthwise and scoop out centers, leaving about 1/2 inch of flesh.
- Prepare a large baking pan by spreading 1 cup marinara sauce to cover the bottom of the pan.
- Place eggplant halves on top of sauce.
- Spoon ricotta mixture evenly into eggplant, then top with cooked sausage, remaining marinara sauce, and shredded mozzarella cheese.
- Cover with foil; bake at 400° for 45 minutes.
- Remove foil and bake for an additional 15 minutes.
Notes
Recipe Variations
- Substitute chicken sausage, turkey sausage, or any type of ground meat
- Omit the sausage and make it vegetarian
- Use any types of Italian cheeses, including Asiago, Fontina, or Pecorino Romano
- Make it creamy by using alfredo sauce in place of OR in combination with marinara sauce
- Add sautéed onions, mushrooms, bell peppers, or any of your favorite veggies
- Chop the eggplant and combine all the ingredients into a casserole
- Add fresh basil or oregano
- Top with a drizzle of pesto
Mike Polay says
What is a good substitute for ricotta?
Cathy Trochelman says
Cottage cheese is often used as a sub. Otherwise you could use more meat and substitute a little less mozzarella for the ricotta.
Jess says
Looks like another delicious dish Cathy! I have eggplant in my garden so I will try this when its ready. Don’t even get me started on grocery shopping with kids! I only have 2 and seem to go 2x a week because I can’t keep the summer house stocked! It really isn’t fun!
Carol G says
What size ricotta container?? I am off to the fresh produce store to buy eggplant to make this.
Julie @ Julie's Eats & Treats says
Ahhh my oldest wants me to take her tonight to the grocery store! I’m DREADING it. They turn into terrors! If only I could come home this delicious meal after I’m done for a reward!!
Nancy | The Bitter Side of Sweet says
Oh man, that is one fabulous dish! We love to eat eggplant!
Sandra McCollum says
Love this meal friend. I can’t wait to try.
Justine | Cooking and Beer says
I <3 eggplant so much, and this is such a fun and unique idea!
Patricia @ Grab a Plate says
Oh. Em. Gee, does this look good! Eggplant is one of my absolute favorites, so you’ve got me drooling over this! Love the sausage in the mix – great combo!
Anna @ Crunchy Creamy Sweet says
Omg, I just made zucchini lasagna but now I want this stuffed eggplant! Obsessed!!
Sabrina says
I’m always looking for great eggplant dishes! This one looks like a winner!
Des @ Lifes Ambrosia says
I’m not usually a lasagna fan, but I could totally get behind this! All. That. Cheese.
Love Bakes Good Cakes says
I can’t even tell you how much I love this dish!! And I feel ya on grocery shopping with kids ….. it is the most unfun thing EVER. Thank goodness we can feel rewarded with yummy dishes like this!!
Cookin Canuck says
I remember when my kids were little that going grocery shopping alone was just as blissful as going to a spa. Seriously. Love these stuffed eggplants. Perfect comfort food for any time of the year.
Rachael Yerkes says
This is such a great way to eat Eggplants. This looks so good! I’m really excited to try this recipe out!
marcie says
This is the best idea ever and I want it for dinner tonight! Love this, Cathy!
Deb@ Cooking on the Front Burner says
My husband loves eggplant – great recipe for him Cathy!
Megan @ MegUnprocessed says
This is creative!
Nicole Taggart says
stuffed eggplant! yum!!!!
Bobbie says
What do you recommend doing with the eggplant flesh you scooped out? I think I would chop it, sautéed it down, and mix it in with the rest of the filling ingredients…
karen adams says
I love making eggplant pizza(use eggplant instead of pizza dough), vegetable lasagna(use eggplant, zucchini, cabbage, celery and yellow squash, all cut lengthwise, instead of pasta), and now, I will enjoy making eggplant boats above, but without sausage and using fat free cheeses… no sugar in my sauce… etc. Yum!
Momzilla says
What do you do with the scooped out eggplant? It isn’t mentioned in the recipe….. do I chop and add to stuffing mixture? It seems such a waste to discard!
Cathy Trochelman says
I didn’t add mine to the stuffing mixture, although you certainly could! I cooked and ate mine separately.
Morrison says
Wow! Yummy! I made mine with ground beef and added chopped onion and green bell peppers. Served it with garlic toast! So so good!
Cathy Trochelman says
Great….thank you for letting me know!
Alicia says
What size container of ricotta cheese?! This looks amazing!
Rick says
Looks really good, but why do you call it lasagna? No noodles, nothing flat like sliced zucchini.
Michelle says
Is it a 475g (2 cups) size of ricotta? Can’t see that you ever answered that question. thanks.
Mary Motte says
The picture looks really good, and it looked really good making it and getting it out of the oven. BUT the eggplant did not cook through, I cooked it for over an hour with the foil on, and 15 minutes more with the foil off, and was not done, so I microwaved it for several minutes, still was not cooked through. Went ahead and served it but it was not liked at all, I love eggplant but this no, no way. Sure did look good though. Will not try this again.
Cathy Trochelman says
I’ve never had that issue… I’m so sorry to hear it! Did you scoop out all but 1/2 inch of flesh?
Brenda P says
Cathy, recipe sounds good but wish the scooped out eggplant could be cooked and incorporated back into eggplant shells. Eggplant is so good! Could it be cooked/ sautéed with sausage? Any other suggestions to make use of eggplant?
Cathy Trochelman says
It could absolutely be cooked with the sausage! I love that idea!