Eggplant Lasagna

Eggplant Lasagna Recipe

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6 Tbsp
olive oil
3 tsp
fresh oregano
1.5 tsp
fresh basil leaves, chopped
salt and freshly ground pepper to taste
eggplant, sliced
zucchini, sliced
8 oz
mozzarella cheese slices
1 c
ricotta cheese
2 c
spaghetti sauce
2 Tbsp
fennel seeds, crushed
1 c
grated parmesan cheese


1Mix the oil with the oregano, basil, salt and pepper.
2Brush it onto both sides of the eggplant and zucchini.
3Lay the eggplant and zucchini in single layers on baking sheets.
4Broil them 2 inches from the heat for 4 or 5 minutes or until cooked.
5Turn, brush the other side with the oil and broil until the second side is done. Remove.
6Preheat oven to 350.
7Place half the eggplant slices in a wide, shallow 2 or 3 quart baking dish.
8Add half the zucchini, then layer in half of the mozzarella, drained ricotta, spaghetti sauce, fennel seed and parmesan.
9Repeat the layering with the second half of the ingredients.
10Cover and bake 20 to 25 minutes or until hot and bubbly.
11May be made ahead several days, or frozen, defrosted and reheated.

About Eggplant Lasagna

Course/Dish: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy