Eggplant Lasagna

Eudocia Romulus


I made this up and served it to a guest who absolutely loved it. You can make any kinds of adjustments and measurements don't need to be exact.


☆☆☆☆☆ 0 votes

30 Min
45 Min


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  • 2
  • 24 oz
    pasta sauce
  • 1-2 c
    mozzarella cheese
  • 1/2 c
    parmesan cheese
  • ·
    olive oil
  • 4-6
    no boil lasagna noodles
  • 1
  • 16 oz
    cottage cheese (or ricotta)
  • ·
    salt, pepper, italian spices to taste

How to Make Eggplant Lasagna


  1. Spray 9x9 or approximate size pan with non-stick spray.
    Peel eggplant and cut into small chunks. I always salt my eggplant to remove the bitterness--just put in colander, sprinkle with salt, rinse off after about 15 min. Saute in olive oil until soft.
  2. Mix cottage cheese (or ricotta) with an egg.
    Cover bottom of pan with pasta sauce (any kind will do). Place two lasagna noodles side by side. Layer with eggplant, cottage or ricotta cheese and sprinkle with mozzarella and parmesan cheeses and sauce. Repeat one or two more layers. Cover entirely with sauce and sprinkle with cheese.
  3. Bake for 30-45 minutes.

Printable Recipe Card

About Eggplant Lasagna

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: For Kids

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