Eggplant Lasagna

Photo & recipe courtesy


  • 2 large eggplants — sliced 1/8″ thick (a mandoline creates perfect eggplant slices)
  •  Coarse salt
  •  15 oz part-skim ricotta
  •  1 large egg
  •  1/2 cup freshly grated Parmesan cheese — save some for topping
  •  4 cups homemade tomato sauce or your favorite sauce
  •  16 oz part-skim mozzarella cheese — shredded
  •  2 tbsp parsley — chopped


  1. Preheat oven to 375°.
  2. Arrange the eggplant slices in a single layer on a clean surface.
  3. Sprinkle some coarse salt and set aside for 10 minutes. Remove the excess moisture with a paper towel.
  4. In a greased skillet, place some eggplant slices and grill each eggplant slice for about 3 minutes each side.
  5. In a medium bowl, mix ricotta cheese, Parmesan cheese, and an egg. Stir well.
  6. In a 9×12 casserole, spread some tomato sauce on the bottom.
  7. Layer 5 or 6 eggplant slices to cover.
  8. Spread some of the ricotta cheese mixture all over the eggplant slices and top with the mozzarella cheese. Repeat the layers until all your ingredients are all used up.
  9. Top with sauce, mozzarella, and Parmesan.
  10. Bake 40 minutes covered and 10 minutes uncovered.
  11. Let stand about 10 minutes before serving. Garnish with parsley.

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