Eggplant lasagna

First an apology for not having step by step photos. Sorry but my kitchen is a bit of a mess with the painting going on. All walls are done and trim and cabinets are left. Whew.  But I had guests for dinner last night and was eager to try a new recipe. I did consult a few different recipes online for eggplant lasagna but in the end I basically used my own.

Photo courtesy aggie-horticulture edu.

Eggplant lasagna

2 small eggplants

1 box of Barilla no boil noodles

2 cans of dices tomatoes, 28 oz. each

1/2 onion, diced

2 cloves of garlic, finely diced

fresh parsley

fresh basil leaves

2 cups ricotta cheese

2 eggs

2-3 cups mozzarella cheese, shredded

3/4 cup grated parmesan cheese, divided

olive oil

Heat the olive oil on medium heat in a large sauce pan. Saute onions for about 5 minutes, then add garlic. Continue sauteing for only another minute or so then add both cans of tomato and salt and pepper to taste. Add 1/4 cup chopped fresh parsley and about 20 basil leaves, torn.Let simmer with the lid off, to reduce the amount of liquid, about 20 minutes.

Pre-heat oven to 375 degrees. Mix ricotta, eggs, 1/4 cup chopped fresh parsley, 5-8 fresh basil leaves sliced thinly, and a 1/2 cup parmesan cheese. Cut off the ends of the eggplant and then slice thinly, about 1/4 inch, each eggplant. I left the skins on but didn’t use the slices that had all the skin on one side. When the sauce is done, begin assembling. I used a piece of stoneware that is 9 X 13 and didn’t oil it first. But you might want to oil your pan depending on what you use.

Layer 2 ladles of sauce, 3 noodles, 1/2 of the ricotta mixture, a layer of eggplant that you lay in the opposite direction of the noodles, 3/4 cup mozzarella cheese then more sauce.Do this one more time. The top layer will have noodles, sauce and both the mozzarella and 1/4 cup parmesan cheese. Cover and bake for 60 minutes, checking at 50 minutes for the eggplant to be done. Let rest for 10 minutes or more.

I served this with fresh green beans that we roasted. This was plenty of food and a vegetarian dish. We really enjoyed this. Please let me know in the comments if you make this. I love hearing feedback from my readers.

Oh one more thing! I won another contest for some biz bling for my blog and Facebook page. I will soon have my own logo and look that is being personalized for me. I won this contest through Wendy at Make It Happen. She also writes her own blog. Drop by and see what they can do for you. And be sure to come back and check out the new look in a few days.

5 thoughts on “Eggplant lasagna

  1. Pingback: Atkins Diet Recipe: Low Carb Eggplant Parmesan | Diets Low Carb

  2. Hey Michelle,

    I have never tried eggplant lasagna where you do both the noodles and eggplant. I’ve tried just using eggplant to replace the noodles – it was pretty good. Maybe I’ll try it with the noodles next time, I think I would like it better your way. I’ve made zucchini lasagna and that was good. I need to get those recipes on my site… so little time so much to do!

    Congrats on winning another contest! By the way – my grandparents came over in the 20’s as well. It seems our generation (second generation Italian Americans) are really developing a renewed sense of interest in heritage. I’m so glad food is such a part of the Italian culture! I can really relate to what you write about.


    • Liz, I am also glad food is a part of our culture. So is family and I think food can pull together a family that is scattered, know what I mean? I knew using both the noodles and the eggplant would be a bit different but that is how a restaurant made and served it at the Italian American festival. I am glad you will be inspired to try this version of the recipe.

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