Rustic Mediterranean Eggplant Lasagna Recipe
I’m convinced that eggplant was designed specifically for lasagna, even though Italian grandmothers might disagree with my Mediterranean twist. This rustic version layers tender, golden eggplant slices with rich tomato sauce and creamy custard, creating something that’s both comforting and sophisticated. It’s the kind of dish that makes you look like a culinary genius while secretly being more forgiving than traditional pasta versions. But here’s the thing about eggplant that most people get wrong…
Why You’ll Love this Rustic Mediterranean Eggplant Lasagna
When you’re craving comfort food that doesn’t leave you feeling heavy and guilty, this rustic Mediterranean eggplant lasagna delivers all the cozy satisfaction without the carb overload.
I’m obsessed with how the tender, salt-cured eggplant slices create these gorgeous layers that soak up every drop of that wine-spiked tomato sauce.
The whole wheat noodles add just enough structure without being the star of the show.
What really gets me excited? That creamy custard layer made from beaten egg and cream.
It transforms into this silky, golden blanket that ties everything together beautifully.
What Ingredients are in Rustic Mediterranean Eggplant Lasagna?
This rustic Mediterranean eggplant lasagna brings together the most beautiful symphony of simple ingredients that somehow create something absolutely magical. The secret lies in how each component plays its part, from the silky eggplant that becomes the star of the show to that gorgeous wine-kissed tomato sauce.
What I love most about this ingredient list is how accessible everything is. You’re not hunting down specialty items or breaking the bank, just gathering good-quality basics that transform into something that feels like it came straight from a cozy Italian kitchen.
Ingredients:
- 2 medium eggplants
- 2 teaspoons salt
- 3 tablespoons oil
- 1 small onion, finely chopped
- 2 garlic cloves
- 850g canned tomatoes, chopped
- 1/4 cup fresh basil, roughly chopped
- 1/4 cup white wine
- 250g whole wheat lasagna sheets
- 50g mozzarella cheese, sliced
- 1 1/4 cups cream
- 1 egg, lightly beaten
- 1/2 cup parmesan cheese
- 3/4 cup whole wheat breadcrumbs
Ingredient Considerations
The eggplant selection makes all the difference here. Look for ones that feel heavy for their size with glossy, unblemished skin. When you press gently, they should give just slightly but bounce back. Those are your golden tickets to lasagna perfection.
For the tomatoes, good-quality canned ones actually work better than fresh in this recipe. They’re already concentrated and consistent, which means your sauce won’t be watery or unpredictable. San Marzano varieties are gorgeous if you can find them, but honestly, any decent canned tomatoes will do the job beautifully.
The white wine doesn’t need to be fancy, but use something you’d actually drink. That old bottle of cooking wine gathering dust in your pantry? Skip it. A basic Pinot Grigio or Sauvignon Blanc works perfectly and adds that bright acidity that makes the tomato sauce sing.
How to Make this Rustic Mediterranean Eggplant Lasagna
Making this rustic Mediterranean eggplant lasagna feels like conducting a delicious orchestra, where timing and technique come together to create something that’ll make your kitchen smell like pure heaven. Trust me, once you get the rhythm down, this becomes one of those recipes you’ll turn to whenever you want to impress someone, including yourself.
Preparing the Eggplant
Start by slicing your 2 medium eggplants into 1cm thick rounds. I know it sounds fussy, but try to keep them roughly the same thickness so they cook evenly. Lay these beautiful purple discs on absorbent paper in a single layer, then sprinkle them with 2 teaspoons salt.
Now comes the hardest part, waiting 30 minutes while the salt draws out all that bitter moisture. This salting step is absolutely essential, even though it feels like forever when you’re hungry. The eggplant will release what looks like eggplant tears, which is exactly what we want. While you’re waiting, resist the urge to skip ahead, maybe prep your other ingredients or just admire how the eggplant transforms.
Roasting the Eggplant
Preheat your oven to a moderate 180°C while you blot those eggplant slices completely dry with fresh absorbent paper. Seriously, get them as dry as possible, this prevents them from getting soggy later. Arrange the slices on a lightly greased baking tray in a single layer, then brush the tops with a little of your 3 tablespoons oil.
Pop them in the oven for 30 minutes, flipping once halfway through. You’ll know they’re ready when they’re golden and tender enough to pierce easily with a fork. The edges might get slightly caramelized, which is absolutely perfect and adds incredible depth to the final dish.
Creating the Tomato Sauce
While the eggplant roasts, heat the remaining oil in a decent-sized pan over low heat. Add your 1 small finely chopped onion and 2 garlic cloves, letting them cook gently for 3-4 minutes until the onion becomes soft and translucent. Your kitchen will start smelling like the beginning of something wonderful.
Add the 850g chopped canned tomatoes, 1/4 cup roughly chopped basil, and 1/4 cup white wine. Let this simmer uncovered for 10 minutes, stirring occasionally. The wine will cook off, leaving behind this gorgeous depth of flavor that makes the tomatoes taste like they came from some magical Mediterranean garden.
Assembling Your Masterpiece
Keep your oven at that same moderate 180°C and lightly grease a 30cm x 20cm x 6cm baking dish. This is where things get fun, like building the world’s most delicious architecture. Start with a layer of your 250g whole wheat lasagna sheets covering the base of the dish.
Arrange the roasted eggplant slices in a single layer over those pasta sheets, then spoon over half of your gorgeous tomato mixture. Add another layer of lasagna sheets, because we’re building something beautiful here, layer by layer.
The Final Touches
Whisk together your 1 1/4 cups cream and 1 lightly beaten egg until they’re completely combined. This creamy mixture gets poured over the top layer of pasta sheets, where it’ll seep down through all those layers and create the most incredible richness.
Now scatter your 50g sliced mozzarella cheese and 1/2 cup parmesan cheese over the top, followed by those 3/4 cup whole wheat breadcrumbs for the perfect golden, crunchy finish. Slide this beauty into the oven for 30 minutes, and prepare for your house to smell absolutely incredible.
The lasagna is done when the top is golden brown and the edges are bubbling slightly. Let it rest for about 10 minutes before cutting, which might be the longest 10 minutes of your life, but it helps everything set perfectly for slicing.
Rustic Mediterranean Eggplant Lasagna Substitutions and Variations
Although this eggplant lasagna recipe is absolutely perfect as written, I’d be lying if I said there weren’t times when you’re staring into your fridge, missing half the ingredients, wondering if you can still make magic happen.
No mozzarella? Ricotta works beautifully. Out of white wine? A splash of red adds depth, or skip it entirely.
Zucchini can replace eggplant if you’re feeling rebellious. Want more protein? Layer in some cooked ground turkey or crumbled sausage.
Dairy-free? Cashew cream mimics that rich texture perfectly. The beauty lies in flexibility, really.
What to Serve with Rustic Mediterranean Eggplant Lasagna
When you’ve spent all that time layering eggplant and bubbling cheese into lasagna perfection, you want sides that complement without competing.
I always reach for a crisp arugula salad with lemon vinaigrette—the peppery bite cuts through all that creamy richness beautifully.
Warm, crusty bread is non-negotiable.
Something rustic, maybe with herbs, perfect for sopping up any sauce that escapes your fork.
A simple roasted vegetable medley works wonders too.
Think zucchini, bell peppers, maybe some cherry tomatoes.
Keep the seasonings light—just olive oil, garlic, and fresh herbs.
Final Thoughts
There’s something deeply satisfying about pulling together a dish that looks this impressive yet feels so wonderfully rustic.
I love how this eggplant lasagna manages to be both elegant and completely approachable at the same time.
The beauty lies in its imperfection, honestly.
Those slightly uneven eggplant slices, the way the cream mixture pools in unexpected corners – it all adds character.
Plus, you’re sneaking vegetables into what feels like pure comfort food.
This recipe proves you don’t need fancy techniques to create something memorable.
Just good ingredients, a little patience, and trust in the process.
Eggplant Lasagna
Ingredients
For the Eggplant:
- 2 medium eggplants
- 2 teaspoons salt
- 3 tablespoons oil
For the Tomato Sauce:
- 1 small onion finely chopped
- 2 garlic cloves minced
- 850 g canned tomatoes chopped
- 1/4 cup fresh basil roughly chopped
- 1/4 cup white wine
For Assembly:
- 250 g whole wheat lasagna sheets
- 50 g mozzarella cheese sliced
- 1 1/4 cups cream
- 1 egg lightly beaten
- 1/2 cup parmesan cheese grated
- 3/4 cup whole wheat breadcrumbs
Instructions
- Cut eggplants into 1cm thick slices. Place on absorbent paper in a single layer and sprinkle with salt. Allow to stand for 30 minutes.
- Preheat oven to 180°C (moderate). Blot eggplant dry with absorbent paper.
- Place eggplant in a single layer on a lightly greased baking tray. Brush tops with a little oil. Bake for 30 minutes or until just tender, turning once during cooking.
- Heat remaining oil in a pan, add onion and garlic. Cook over low heat for 3-4 minutes until onion is tender.
- Add tomato pieces, basil, and wine to the pan. Simmer uncovered for 10 minutes, stirring occasionally.
- Lightly grease a 30cm x 20cm x 6cm baking dish. Arrange lasagna sheets over the base.
- Place eggplant slices in a single layer over lasagna sheets. Top with half the tomato mixture, then add another layer of lasagna.
- Combine cream and egg, pour over the lasagna sheets. Top with mozzarella, parmesan, and breadcrumbs.
- Bake for 30 minutes until golden and set. Allow to rest for 10 minutes before serving.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Eggplant Lasagna Ahead of Time and Freeze It?
I’d recommend freezing this eggplant lasagna before the final baking step. You can assemble it completely, cover tightly, and freeze for up to three months. Thaw overnight before baking.
How Do I Prevent My Eggplant Lasagna From Becoming Watery?
I’ll salt the eggplant slices and let them drain for thirty minutes, then pat them completely dry. I’ll also bake the eggplant first to remove excess moisture before assembling the lasagna.
What’s the Best Way to Reheat Leftover Eggplant Lasagna?
I’ll reheat your leftover eggplant lasagna in a 350°F oven for 20-25 minutes, covered with foil. This prevents drying out while ensuring it’s heated through completely and evenly.
How Long Does Homemade Eggplant Lasagna Last in the Refrigerator?
I’d store homemade eggplant lasagna in the refrigerator for up to four days maximum. I always cover it tightly with plastic wrap or foil to maintain freshness and prevent it from absorbing other flavors.
Can I Skip Salting the Eggplant or Is It Necessary?
You don’t need to salt the eggplant, but I’d recommend it. Salting removes bitterness and excess moisture, preventing your lasagna from becoming watery. If you skip it, pat the eggplant dry thoroughly before baking.