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Eggplant Lasagna Recipe

by Tanya

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Eggplant Lasagna

Prep Time:
30 Min
Cook Time:
45 Min
Total Time:
1 Hr 15 Min
Difficulty Level:

Servings: 6

How to Make Eggplant Lasagna


  • 1 1/2 tablespoons lemon juice
  • 3 teaspoons olive oil
  • 500 g eggplants, sliced lengthwise, unpeeled about 5mm thick (or 17.6 oz)
  • 1 (440 g) can of crushed tomatoes
  • 1 (440 g) can tomatoes, drained and chopped (or 15.5 oz)
  • 1 tablespoon finely chopped oregano
  • 1 tablespoon chopped basil
  • 1/2 teaspoon cayenne pepper
  • 2 garlic cloves, crushed
  • 1/2 cup dry breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1/2 cup ricotta cheese
  • 1/2 cup grated mozzarella cheese


  1. Begin by lightly salting your egg plant slices and leaving in a bowl. The eggplant will start to sweat out its moisture.
  2. Preheat your oven to 180’C.
  3. Start your sauce by combining can of crushed tomatoes, chopped tomatoes, garlic, oregano, basil and cayenne pepper in a saucepan that has been heated on medium heat. Let simmer.
  4. Rub the moisture and salt off of the eggplant pieces with a dry cheesecloth.
  5. Combine the lemon juice and olive oil together and lightly brush the eggplant with it.
  6. Heat a frying pan coated with non-stick cooking spray over medium heat and grill each egg plant piece, on each side for 3 – 4 minutes until brown.
  7. In a small bowl, combine the breadcrumbs and parmesan cheese and mix well.
  8. Spray a lasagna or casserole dish with non-stick cooking spray and start layering the dish. Begin by putting 1/3 of the sauce in the bottom of the dish. Sprinkle with 1/3 of the breadcrumb/parmesan cheese mixture and then top with eggplant.
  9. Top layer off with half of the ricotta cheese and then start again with the sauce.
  10. Sprinkle the mozzarella cheese over top and bake until the cheese is golden and bubbly.
  11. Remove and let cool for 15 minutes before serving.

Tips & Notes

Nutrition Information

Amount Per Serving  Calories: 300 Total Fat: 16g Protein: 10g
Nutrition Facts
Eggplant Lasagna
Servings Per Recipe: 6
Amount Per Serving
  • Calories: 300
  • Calories from Fat: 144
  • Total Fat: 16g
  • Total Carbs: 20g
  • Dietary Fiber: 5g
  • Protein: 10g

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