Recipe: Eggplant Lasagna

I've posted pictures of this eggplant lasagna on my Instagram recently and some of you asked for the recipe.  I'm so flattered when people ask for a recipe.  I feel like they trust my judgement and taste.  Hopefully I haven't steered you wrong!  Most of my recipes are original (they come to me off the top of my noggin') or inspired by another recipe that I have seen.  I also test my original recipes several times before I post them so that I know that I'm giving you a great meal.  So, if you ever have any questions about a recipe feel free to email me at

This eggplant lasagna is one that I have been making for years. I use meat sauce and layer in the pasta and eggplant in between the layers.  If you prefer, you can definitely use marina sauce instead of meat sauce to make this dish vegetarian.  You can use store bought sauce and add cooked, ground beef or your own pasta sauce recipe.


1 box of lasagna pasta
meat sauce
1 globe eggplant
16 oz. of shredded low-moisture mozzarella cheese
12 oz. ricotta cheese
shredded Parmesan cheese (not the stuff that comes out of a can)
olive oil for pan frying
salt and pepper

For simplicity purposes, I decided not to include my meat sauce recipe.   I will post it in the future.  For now, you can use your own recipe or get one that is store bought. (AKA, I have yet to perfect my meat sauce recipe.)

Preheat oven to 350 degrees Fahrenheit.  

Cut the eggplant to 1/2 inch rounds.  In a large skillet, under medium heat, add about 2 Tbs olive oil.  When the oil has heated up, saut√© the eggplants on each side until they are lightly golden brown.  About 3 minutes on each side.  Add a pinch of salt and pepper as they are cooking.  Eggplants soak up a lot of the oil so you may need to add a little more after you have flipped them.  Once you have finished all the rounds, set on a plate to the side.

Now you are ready to layer!  You don't need to pre-cook the pasta as it will soak up the sauce from the casserole when it is in the oven.  Just make sure you have the pasta directly in contact with the sauce.  In other words, don't layer: pasta, mozzarella cheese, pasta, eggplant.  It can't get enough moisture from the mozzarella and the eggplant.  Instead, pasta, sauce, pasta, ricotta cheese is the best combo because the pasta can absorb the moisture from the sauce and the wet ricotta cheese.  

Here's how I layered it. 
layer 1: pasta
layer 2: sauce
layer 3: pasta
layer 4: ricotta cheese (spread it)
layer 5: mozzarella cheese (sprinkle it)
layer 6: eggplant
layer 7: pasta
layer 8: sauce
layer 9: eggplant
layer 10: mozzarella cheese (sprinkle it)
layer 11: Parmesan cheese (sprinkle it)

Bake in the oven for 1 hour.  When it comes out, it's going to look very wet.  Don't worry, let it set for 10 minutes and then you can cut and enjoy.  Hopefully you will have leftovers as this gets better the next day!


  1. YUM! This sounds awesome -- and dare I say it, healthy? :) Thanks for sharing!

    1. Hey Julie!

      Let's just say it is healthy and not think about all that cheese =D


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