Super Quick Eggplant Lasagna

Name: Super Quick Eggplant Lasagna
Prep time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italienne
Ingredients: 2 medium eggplants, peeled and sliced into thin lengthwise strips; 1 onion, chopped; 2 garlic cloves, crushed; 2 cans (about 800 g) ready-made tomato sauce; 200 g ham; 200 g mozzarella; 2 tbsp olive oil; Salt and freshly ground pepper

By Marie Lefebvre · Updated October 14, 2026

A comforting, no-pasta lasagna where tender eggplant slices take the place of the traditional sheets. Layered with a rich tomato sauce, ham and melty mozzarella, it bakes to golden perfection in about 25 minutes. The kind of fuss-free dinner that tastes like a lazy Sunday, any night of the week.

Prep⏱️ 45 min

Servings👥 6 servings

Difficulty📊 Very Easy

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🛒 Ingredients

6 servings

2 medium eggplants, peeled and sliced into thin lengthwise strips
1 onion, chopped
2 garlic cloves, crushed
2 cans (about 800 g) ready-made tomato sauce
200 g ham
200 g mozzarella
2 tbsp olive oil
Salt and freshly ground pepper

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Directions

1
Heat the oil in a pan and sauté the chopped onion and garlic until golden.
2
Pour in the two cans of tomato sauce, season with salt and pepper to taste, and bring to a simmer.
3
As soon as the sauce starts to bubble, add the eggplant strips a few at a time so they cook gently.
4
In a baking dish, layer the eggplant, sauce, ham and mozzarella.
5
Repeat the layers and finish with a final topping of cheese and sauce.
6
Bake in a preheated oven at 200 °C (400 °F) for about 25 minutes, until golden and bubbling.

💡 Chef's Tip

Salting the eggplant slices and letting them rest for 15 minutes draws out moisture and keeps the lasagna from turning watery. No pasta means this dish is naturally gluten-free — just check your ham and sauce labels if that matters to you.