If you’re craving comfort food but want to keep it light and Mediterranean, this Eggplant Lasagna is the perfect choice.

Layers of roasted eggplant replace pasta, giving you all the rich flavors of traditional lasagna—without the heaviness.In this version, we use a lean meat sauce simmered with tomato, garlic, and herbs, and top it with a creamy yogurt and cheese mixture that bakes to golden perfection. It’s a lighter take on a classic dish, and it’s every bit as satisfying.

This recipe is naturally gluten-free, Lighter than traditional lasagna, packed with Mediterranean flavors. Perfect for a cozy dinner

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

2 large eggplants, sliced into 1 cm rounds

2 tbsp olive oil

Salt & pepper to taste

For the meat sauce:

1 tbsp olive oil

1 small onion, chopped

2 garlic cloves, minced

300g (10 oz) lean ground beef or turkey

1 cup crushed tomatoes

1 tbsp tomato paste

1 tsp oregano

Salt & pepper to taste

For the topping:

1 cup low-fat Greek yogurt or ricotta

1 egg

¼ cup grated cheese (kefalotyri, parmesan, or light mozzarella)

Chopped parsley (optional)

Directions

Preheat oven to 200°C (400°F).

Roast eggplants:
Brush slices with olive oil, season with salt & pepper. Roast on a tray for 20–25 min until soft and lightly golden.

Make the meat sauce:
In a pan, sauté onion and garlic. Add ground meat and cook until browned. Stir in tomatoes, tomato paste, oregano, salt & pepper. Simmer for 15 min.

Prepare topping:
In a bowl, mix yogurt (or ricotta), egg, and grated cheese.

Assemble:
In a baking dish or stack like in the photo, layer:
eggplant → meat sauce → a little topping → repeat.
Finish with topping and extra cheese if desired.

Bake:
Bake at 180°C (350°F) for 25–30 min until golden and bubbly.

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Tip:

Make it vegetarian by swapping meat with lentils or mushrooms.

Perfect for a healthy Mediterranean-style dinner!