Eggplant Lasagna

Eggplant Lasagna

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Martha Benner


Using three or four recipes I have for lasagna and/or eggplant I came up with this dish. We loved it and I hope you do as well. It is a pretty healthy version.


★★★★★ 1 vote

1 Hr
30 Min


  • 1 to 2
    eggplant (depending on size) cut lenthwise in thin slices
  • 1/2 c
    queso blanco cheese
  • 1
    red or green bell pepper (or a combo of both) (chopped)
  • 2
    carrots (chopped)
  • 1
    onion (chopped)
  • 2
    green chilies (chopped fine)
  • 3 clove
    garlic (minced)
  • few leaves
    basil (chopped)
  • few leaves
    parsley (chopped)
  • ·
    olive oil
  • ·
    fresh ground black pepper (to taste)
  • ·
    sea salt or kosher salt (to taste)
  • 1/4 tsp
    oregano, dried
  • 1/2 to 3/4 c
    mozzarella cheese (grated)
  • 2 c
    pasta sauce, homemade or purchased

How to Make Eggplant Lasagna


  1. Heat olive oil in a large skillet, add onion and sauté until translucent.
  2. Add garlic, carrot, bell pepper and green chilies; stir for 3 to 4 minutes.
  3. Add Queso Blanco cheese, salt, pepper, oregano, basil and parsley and cook an additional 2 to 3 minutes.
  4. Heat oil in another skillet (I used a griddle pan) and cook slices of eggplant until they turn light brown on both sided.
  5. Pour some of the pasta sauce in a 9x13x2" baking dish. Enough to cover the bottom of the dish.
  6. Put one layer of the eggplant on the sauce then layer the vegetable/cheese mixture over the eggplant. Follow with another layer of eggplant.
  7. Pour remaining pasta sauce over the dish and top with mozzarella cheese.
  8. Bake covered at 425 degrees for 15 to 20 minutes.
    Remove dish, uncover, and add a little more mozzarella over it along with a little basil and parsley.
    Place back in over to melt the cheese and serve.

Printable Recipe Card

About Eggplant Lasagna

Course/Dish: Vegetables
Dietary Needs: Vegetarian

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