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Eggplant Lasagna Recipe

1 hour Cook
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Eggplant Lasagna: A Delectable Twist on a Classic Italian Dish

Introduction: In the heart of Italian cuisine lies a treasure trove of flavors, textures, and traditions. One of the most cherished and versatile dishes to emerge from this culinary haven is lasagna. Layer upon layer of pasta, cheese, and rich sauces create a symphony of taste that has captivated palates for generations. But today, we’re embarking on a journey that takes a slight detour from the conventional path. Enter the Eggplant Lasagna – a delightful twist that replaces the pasta sheets with luscious slices of eggplant. As we dive into this recipe, let’s explore the origins of lasagna and the culinary ingenuity that continues to shape it.

Historical Origins: The roots of lasagna can be traced back to ancient Greece and Rome, where layers of dough and sauce were baked to create a hearty dish. It wasn’t until the Middle Ages that pasta, a staple of Italian cuisine, made its appearance and became an integral part of lasagna. The dish evolved over time, with various regions of Italy adding their own unique ingredients and techniques. Today, lasagna has become synonymous with comfort food, and its popularity has transcended borders. Our Eggplant Lasagna pays homage to this rich history while adding a contemporary twist that caters to modern preferences for healthier alternatives.


  1. Prepare the Eggplant:
  1. Preheat your oven to 400°F (200°C).
  2. Place eggplant slices on baking sheets, brush both sides with olive oil, and season with salt and pepper.
  3. Roast in the preheated oven for about 15-20 minutes until the slices are tender. Remove and set aside.
  1. Create the Sauce:
  1. In a large skillet, heat a tablespoon of olive oil over medium heat.
  2. Add chopped onion and sauté until translucent, then add minced garlic and cook for another 1-2 minutes.
  3. Add ground turkey or beef and cook until browned.
  4. Stir in crushed tomatoes, dried basil, dried oregano, red pepper flakes, salt, and pepper.
  5. Let the sauce simmer for about 20-30 minutes, allowing the flavors to meld.
  1. Prepare the Ricotta Filling:
  1. In a mixing bowl, combine ricotta cheese, egg, chopped parsley, salt, and pepper. Mix until well blended.
  1. Assemble the Eggplant Lasagna:
  1. In a 9×13-inch baking dish, spread a thin layer of the tomato sauce on the bottom.
  2. Place a layer of roasted eggplant slices over the sauce, slightly overlapping them.
  1. Layering:
  1. Spread a layer of the ricotta mixture over the eggplant.
  2. Sprinkle a layer of shredded mozzarella cheese and grated Parmesan cheese over the ricotta.
  1. Repeat:
  1. Repeat the layering process with sauce, eggplant, ricotta mixture, and cheeses until you’ve used up all your ingredients.
  1. Bake:
  1. Cover the baking dish with aluminum foil to prevent excessive browning.
  2. Bake in the preheated oven for 25-30 minutes.
  3. Remove the foil and continue baking for an additional 15-20 minutes until the cheese is bubbly and golden.
  1. Serve and Enjoy:
  1. Allow the eggplant lasagna to cool slightly before slicing and serving.
  2. Garnish with fresh parsley and a sprinkle of grated Parmesan cheese.

Conclusion: The Eggplant Lasagna takes the essence of traditional lasagna and transforms it into a vibrant, contemporary masterpiece. This dish not only pays homage to the storied history of Italian cuisine but also embraces the innovation that continues to define culinary exploration. As the layers of eggplant, rich tomato sauce, creamy ricotta, and melted cheeses meld into a harmonious whole, we celebrate the fusion of tradition and modernity on our plates. So gather your ingredients, channel your inner chef, and savor each bite of this delightful twist on a timeless classic.


prep time
30 minutes
cooking time
1 hour
total time
1 hour 30 minutes


  • Chef's knife

  • Cutting board

  • Baking sheets

  • Paper towels

  • Large skillet

  • Wooden spoon

  • Mixing bowls

  • Whisk

  • 9x13-inch baking dish

  • Aluminum foil


  • 2 large eggplants, sliced lengthwise

  • 2 tablespoons olive oil

  • Salt and pepper, to taste

  • 1 pound ground lean turkey or beef

  • 1 onion, finely chopped

  • 3 cloves garlic, minced

  • 1 can (28 ounces) crushed tomatoes

  • 2 teaspoons dried basil

  • 1 teaspoon dried oregano

  • ½ teaspoon red pepper flakes (adjust to taste)

  • 15 ounces ricotta cheese

  • 1 large egg

  • ¼ cup fresh parsley, chopped

  • 3 cups shredded mozzarella cheese

  • 1 cup grated Parmesan cheese


Roast eggplant slices with oil, salt, and pepper.
Sauté onion, garlic, add meat, tomatoes, herbs for sauce.
Mix ricotta, egg, parsley for filling.
Layer sauce, eggplant, ricotta, cheese. Bake until golden.
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