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Homemade Eggplant & Zucchini Lasagna

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 384kcal


  • 1 large or 2 medium eggplants
  • 2 large or 3 medium zucchinis
  • 4 Tbsp olive oil extra virgin, divided
  • 2 cups cherry tomatoes canned
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 1 cup ricotta cheese
  • 1 cup firm mozzarella cheese grated
  • ½ cup parmesan cheese grated
  • ½ cup basil pesto
  • ½ cup panko breadcrumbs
  • 1 tsp garlic powder
  • ½ tsp smoked paprika powder
  • ½ tsp oregano
  • Handful fresh basil leaves


  • Preheat the oven to 420⁰F.
  • Slice eggplant into ¼ inch wedges, sprinkle with coarse salt, and rest for 10 minutes.
  • Gently shake off excess salt and pat eggplant slices with paper toweling.
  • Place eggplant on a baking sheet, brush with half the olive oil, and sprinkle with black pepper.
  • Fill the spaces between the eggplant slices with the cherry tomatoes.
  • Place eggplant and tomatoes in the oven on the lower rack for around 12 minutes.
  • Slice the zucchini into ¼ inch wedges.
  • Turn over the eggplant slices over and bake for another 12 minutes. Place the zucchini on a greased baking sheet in the oven, on the upper rack.
  • After the 12 minutes has expired, remove both racks from the oven and set them aside.
  • Combine pesto, ricotta, and oregano in a bowl.
  • Grease a 9 x 13-inch baking dish with non-stick cooking spray or wipe with cooking oil.
  • Randomly arrange half the eggplant and zucchini slices in a single layer in the baking dish, ensure the layer covers the entire bottom of the dish.
  • Spread half the roasted cherry tomatoes over the top of the first layer.
  • Sprinkle half the ricotta and pesto mix on next.
  • Repeat the layering process with the eggplant/zucchini, tomatoes, and ricotta mix.
  • Mix the mozzarella and parmesan and scatter on top of the vegetable layers.
  • In a small bowl, combine the panko breadcrumbs, garlic powder, and the remaining olive oil until well mixed.
  • Scatter the panko mix over the top of the mozzarella, and lastly, sprinkle with the smoked paprika to add a bit of color.
  • Place the prepared dish into the preheated oven and bake for around 25 minutes or until the mozzarella starts to bubble and brown slightly.
  • Remove the lasagna from the oven, garnish with the basil, and rest for about 5 minutes before serving. Enjoy!



Calories: 384kcal | Carbohydrates: 16g | Protein: 16g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 43mg | Sodium: 721mg | Potassium: 543mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1267IU | Vitamin C: 25mg | Calcium: 347mg | Iron: 2mg