Eggplant Lasagna

Eggplant Lasagna Recipe

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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


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1 to 2
eggplant (depending on size) cut lenthwise in thin slices
1/2 c
queso blanco cheese
red or green bell pepper (or a combo of both) (chopped)
carrots (chopped)
onion (chopped)
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


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