Eggplant Lasagna

A healthier, gluten-free take on a classic lasagna.


  • 2 medium eggplants, sliced into 1/4-inch slices lengthwise
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 5 cups fresh baby spinach
  • 1/4 cup Parmesan cheese, grated
  • 8 ounces fresh mozzarella, diced
  • 1/2 cup cottage cheese
  • 1/2 teaspoon sea salt, plus more as needed for the eggplants
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 egg
  • 1 1/2 cups tomato sauce
  • Fresh basil, to garnish


  1. Generously sprinkle salt over the eggplant slices on both sides and allow to sit for 15 minutes to reduce extra water and bitterness.
  2. Preheat oven to 425 degrees F.
  3. Rinse the salted eggplant slices with water and dry thoroughly between two clean towels.
  4. Arrange slices on 1 to 2 baking sheets in an even layer and bake for 13 to 15 minutes, or until slightly tender and flimsy.
  5. Set the eggplant aside and reduce heat to 375 degrees.
  6. Heat oil in a large skillet over medium-high heat. Cook garlic until fragrant, about 1 minute. Add the baby spinach and toss until wilted, about 3 minutes.
  7. In a large mixing bowl, combine garlic, spinach, Parmesan, mozzarella, cottage cheese, egg, oregano, 1/2 teaspoon sea salt and pepper.
  8. Pour about 1/4 cup of the marinara sauce into the bottom of a casserole dish.
  9. Add a layer of overlapping eggplant slices to the bottom, just like you would with lasagna noodles. Top eggplant slices with a layer of the tomato sauce, followed by half of the cheese and spinach mixture.
  10. Repeat each step until all ingredients are used.
  11. Place in the oven and bake for 18 to 24 minutes, or until sauce is bubbly.
  12. Serve immediately with fresh basil.