Recipe for Eggplant Lasagna
Learn how to make our easy eggplant lasagna recipe without using any noodles!
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Recipe for Eggplant Lasagna
If you want to find a way to incorporate more veggies into your meal plan, our recipe for eggplant lasagna is a great option. This easy eggplant lasagna recipe is chock-full of vegetables, and it has so much flavor that we bet you won’t even miss the noodles! You can expect this recipe to take about one and a half hours from start to finish, including idle time while you wait for it to bake.
This recipe for eggplant lasagna is also a great recipe for do-it-yourselfers! While it’s perfectly okay to use store-bought mozzarella cheese in this recipe, it’s even better with fresh mozzarella cheese. We recently published our favorite Homemade Mozzarella Recipe if you want to learn how to make it.
Read on to learn how to make our vegetable lasagna with eggplant recipe!
Ingredients for Vegetable Lasagna With Eggplant
You’ll need the following ingredients for our recipe for eggplant lasagna:
Homemade or jarred marinara sauce (approximately one jar)
2 to 3 eggplants, cut into ¼ inch slices
2 to 3 beaten eggs
Flour
Oil
Mozzarella cheese (approximately one bag of shredded mozzarella cheese or one batch of our Homemade Mozzarella Recipe)
If you make homemade marinara sauce to use in this recipe, you’ll need these ingredients:
20 Roma tomatoes
1 chopped onion
4 to 6 cloves of garlic, chopped or smashed
½ to ¾ cup dried basil
Red wine (cooking or regular) to taste
Salt, pepper, and sugar to taste
How to Make This Easy Eggplant Lasagna Recipe
Our recipe for eggplant lasagna is an easy way to incorporate more vegetables into your meal plan. After you’ve gathered all the ingredients, you can expect it to take about an hour and a half to cook this recipe and get dinner on the table. This easy eggplant lasagna recipe works great with jarred marinara sauce and store-bought mozzarella cheese. It’s even better with homemade versions of these ingredients -- we’ll even teach you how to make them!
If you have many Roma tomatoes on hand, it’s easy to make a homemade marinara sauce to use in our eggplant lasagna recipe. You’ll find the marinara sauce instructions in step one. If you plan to use jarred sauce, you can skip step one and start with step two. This recipe for eggplant lasagna also works perfectly with our homemade mozzarella cheese recipe.
Once you’ve gathered the ingredients, follow these steps to make our recipe for eggplant lasagna:
1. PREPARE THE HOMEMADE MARINARA SAUCE (OPTIONAL)
Cut off the ends of Roma tomatoes, slice an “X” into the top end of each one, and place them bottom-side down in a greased baking pan. Bake in a 400-degree oven for an hour or until the skin starts to curl off the top of the tomatoes. Remove and cool to touch.
At this point, the skin will easily slide off of the tomatoes. Discard the tomato skin and smash the roasted tomatoes into small pieces in the juice.
Expert Tip: A potato masher works well to smash the tomatoes, or you can also use your hands.
In a large pot, sauté one onion chopped and four to six cloves of smashed or chopped garlic. When the onions and garlic have cooked down, add the tomato pulp to the mixture, along with the dried basil, red wine, salt, pepper, and sugar. Your goal should be for the sauce to taste slightly sweet and not sharp or sour.
Simmer the mixture until the sauce thickens. Taste it as it cooks down and more spices until it reaches the flavor you prefer. Store any leftover sauce in the refrigerator for up to a week.
2. PREPARE THE EGGPLANT
Slice two to three eggplants into ¼ inch thick slices. Whip two to three raw eggs in a bowl and put some flour on a large plate. Dip each eggplant slice into the flour first, then into the egg, and finally back into the flour.
Expert Tip: Depending on the size of your eggplants, you may need to use more eggs. Have some extra eggs on standby, in case you need them.
3. FRY THE BREADED EGGPLANT
Place the breaded eggplant slices in a frying pan with hot oil. Lightly brown each slice on both sides. Drain each slice on a paper towel placed on a plate.
4. ASSEMBLE AND BAKE THE LASAGNA
After all the eggplant is breaded and fried, alternate layers of eggplant, sauce, and mozzarella cheese into a greased baking pan. Top the lasagna with more mozzarella cheese. Bake in a 400-degree oven until the eggplant lasagna is bubbly and the cheese is slightly browned. You can expect this to take about 30 to 35 minutes.
Remove the eggplant lasagna from the oven and let it set up before serving. It’s usually a good idea to let it rest for about 10 to 15 minutes before cutting into it.
Bottom Line
We’re always looking for ways to get more veggies into our meals. This recipe for eggplant lasagna is a sneaky and delicious way to do this. We bet you and your guests won’t even miss the noodles! You can expect this recipe to take about an hour and a half to get on the table, including downtime while it’s in the oven.
This recipe for eggplant lasagna is also a great recipe for do-it-yourselfers! While it’s perfectly okay to use store-bought mozzarella cheese in this recipe, it’s also great with fresh mozzarella cheese. We recently published our favorite Homemade Mozzarella Recipe if you want to learn how to make it.
Leave a comment if you made this recipe for eggplant lasagna and with any modifications you made to fit your tastes. Also, feel free to let us know if there are other recipes you want us to try. We love it when you share your thoughts and ideas with us!
