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No Noodle Individual Eggplant Lasagna Stacks

These no noodle, gluten-free stacks are an easy summer dish to make with all of the fresh finds at the market. 

Course Main Course
Servings 1 stack per person


  • Eggplant (1 regular sized eggplant will yield 20 to 24 1/4" slices)
  • Salt
  • Olive oil
  • Tomato sauce, homemade or storebought (recipe on the blog)
  • Vegan ricotta, homemade or storebought
  • Vegan pesto, homemade or storebought (recipes on the blog)
  • Nutty parm (recipe on the blog)
  • Cherry tomatoes, for garnish


  1. Cut the eggplant into rounds. Arrange on paper towels and sprinkle with salt. After 15 minutes, press the rounds with another paper towel to remove the water that the salt released.

  2. Brush both sides with olive oil and sprinkle with a pinch of salt. Place eggplant rounds on a parchment lined baking sheet and bake in a 400F oven until brown and soft.

  3. In the meantime, heat up the sauce. 

  4. To make the stacks, add a little sauce to a plate. Layer eggplants with a sprinkle of ricotta cheese and a bit of sauce. Top it all off with a dollop of pesto, a sprinkle of parm, and a few tomatoes. Enjoy!