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Eggplant Lasagna

Macheesmo Recipe by
(1 review)
Eggplant Lasagna
  • Prep Time 60 min
  • Total Time 2 hr 0 min
  • Servings 6
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Eggplant Lasagna

No need for pasta when you have fresh eggplants! Roasted and layered, they make a great lasagna alternative!

Ingredients

2
large eggplants, sliced 1/4 inch thick
1
(28 ounce) can tomato sauce (sauce)
1
tablespoon herbs de provence (sauce)
1
tablespoon dried oregano (sauce)
1
teaspoon red pepper flakes (sauce)
1
teaspoon kosher salt (sauce)
2
tablespoons olive oil (sauce)
1
bunch spinach, blanched (filling)
1
(15 ounce) container ricotta (filling)
1/2
lemon juice and zest only (filling)
2
tablespoons fresh mint (filling)
1
pound fresh mozzarella
1/3
cup olive oil (for roasting eggplant)
1/2
cup kosher salt (for pressing eggplant)

Directions

  • 1 To build lasagna, add a small amount of sauce to the bottom of a greased 9x13-inch pan.
  • 2 Wash your eggplant and slice them long-wise into 1/4 inch slices. Layer the slices in a colander and sprinkle each layer heavily with kosher salt.
  • 3 Find a bowl that fits nicely in the colander on top of the eggplant and fill it with water to give it some weight. Set the bowl on top of the eggplant to press it down. This will squeeze out some of the bitter eggplant liquid. Let it sit for 30 minutes.
  • 4 Rinse eggplant slices well with cold water to wash off salt. Dry off the eggplant and line the slices up on two baking sheets. Drizzle both sides of eggplant slices liberally with olive oil.
  • 5 Bake eggplant at 350°F for about 7-8 minutes per side. They should be soft, but not scorched. Remove them from the oven and let them cool.
  • 6 For sauce, mix tomato sauce with spices and taste for salt and pepper. Set aside until needed.
  • 7 For filling, wash spinach well and chop off any large stems. Dunk spinach in heavily salted water for 20-30 seconds until it wilts.
  • 8 Remove spinach to a colander lined with paper towels to let the spinach drain. Let it cool until you can handle it.
  • 9 Squeeze out as much liquid as possible from the spinach and roughly chop it up. Mix chopped spinach with other filling ingredients.
  • 10 To build lasagna, add a small amount of sauce to the bottom of you pan. Add a layer of eggplant slices. Add a bit more sauce and half of your ricotta filling.
  • 11 Add another layer of eggplant slices and the last half of the filling. Add more sauce also. You should use about 1/4 of the sauce for each layer.
  • 12 Add a final layer of eggplant, a bit more sauce, and the fresh sliced mozzarella.
  • 13 Cover lasagna with foil and bake for 40 minutes at 350°F. Then uncover and bake for another 20 minutes.
  • 14 Let cool for a few minutes before serving.
See Step By Step

Step By Step  

Eggplant Lasagna

As prepared by Macheesmo,

Lasagna is one of those dishes that most people feel comfortable making because, frankly, it's pretty hard to mess up.


Cook some noodles, layer them with some cheese, sauce, and more cheese. How bad could it be, right?

My problem with some lasagna, though, is the noodles can be a bit too thick – unless you make them yourself. It's not like I don't use store bought noodles on occasion. I definitely do. And I will never turn it down if someone else makes it.

But the basic idea behind lasagna (layers of cheese and more cheese) can be done with all kinds of different things. Specifically, I think eggplant works really well instead of the thick noodles. You can layer them really easily – just like noodles – and the end result is almost like a big eggplant parmesan casserole.

Even if you're a serious carnivore, this dish is substantial enough to please everyone - vegetarians and meat eaters alike.

RECIPE: Eggplant Lasagna

The hardest part of this recipe is prepping the eggplant. Start by cutting off the ends of the eggplants and slice them about 1/4 inch thick.

Eggplant Lasagna Recipe

Large eggplants like this can be a bit bitter if you were to use them as is. The way to solve this problem is to salt them to draw out some of the bitter liquid.

The way I do this is to layer my slices in a big colander, adding big pinches of kosher salt to each layer. Once I have all the slices in, I find a bowl that fits in the colander and fill it with water.

The bowl will press down the eggplant and help with the process.

Leave it like this for about 30 minutes.

Eggplant Lasagna Recipe

After pressing your eggplants, wash them off really well in cold water. You don't want to bring all that salt to the lasagna.

Dry them off well with a paper towel and lay them out on two baking sheets. Drizzle them liberally with olive oil and bake them at 350 degrees for about 8 minutes per side.

They should be tender, but not scorched when they come out.

Eggplant Lasagna Recipe

Let these cool while you work on the other pieces of the lasagna.

The easiest part of the lasagna is the sauce. I kept it really simple for this dish, which I recommend. Just stir together some tomato sauce with a few dried herbs. I really like herbs de Provence in this dish. It goes great with eggplant.

Eggplant Lasagna Recipe

Stir this together and set it aside until you need it!

For the ricotta filling, you need to start with some fresh spinach (you could use frozen in a pinch). Wash it well and trim off all the stems.

This photo was pre-trimming of the stems.

Eggplant Lasagna Recipe

Dunk the spinach in boiling salted water for 20-30 seconds until it's just wilted. Remove it to a colander lined with paper towels to let it drain. Once it's cool enough to handle, you can squeeze out some of the liquid.

Roughly chop the spinach and add it to the other filling ingredients.

Eggplant Lasagna Recipe

When you're ready to make the lasagna, add a thin layer of sauce to the bottom of your 13x9 baking dish. Then add a layer of eggplant slices, more of your sauce, and 1/2 of the ricotta filling.

Eggplant Lasagna Recipe

Add another layer of eggplant slices, more ricotta filling, more sauce, and a final layer of the eggplant slices.

Top the whole thing off with a bit more sauce and fresh mozzarella slices.

Eggplant Lasagna Recipe

Cover this masterpiece with foil and bake it at 350 degrees for about 40 minutes. Then uncover it and bake it for another 20 minutes.

The final product should be nice and browned on top and bubbling.

Eggplant Lasagna Recipe

Definitely let this cool before serving it up. Get your hands on some good crusty bread to go with it and you'll be all set!



Nick recommends this dish anytime you're trying to befriend a vegetarian. Check out his blog, Macheesmo and his Tablespoon profile.
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Nutrition Information 
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