Jorge's Pasta-less Eggplant Lasagna Recipe -
Jorge's Pasta-less Eggplant Lasagna Recipe
  • READY IN ABOUT 2 hrs

Jorge's Pasta-less Eggplant Lasagna

Recipe by  

"Roasted eggplant strips take the place of pasta strips and feta cheese takes the place of mozarella. This is a fun and delicious twist on the Italian favorite."

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Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 50 mins


  1. Soak eggplant slices in a large bowl of lightly salted water for 30 minutes. Drain and pat dry with paper towels.
  2. Cook and stir ground beef in a skillet over medium heat until browned, 5 to 7 minutes. Remove from heat.
  3. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  4. Whisk olive oil and Italian seasoning together in a bowl.
  5. Brush both sides of eggplant slices with the seasoned olive oil.
  6. Arrange eggplant slices on a baking sheet and place in preheated oven; broil until browned, 2 to 4 minutes on each side.
  7. Set oven to 400 degrees F (200 degrees C).
  8. Measure 1 cup of Parmesan cheese and set aside.
  9. Stir ricotta cheese, egg, and remaining Parmesan cheese together in a bowl.
  10. Stir spaghetti sauce, diced tomatoes, and ketchup together in a separate bowl.
  11. Spread a small amount of spaghetti sauce mixture in the bottom of a casserole dish.
  12. Top spaghetti sauce mixture with a layer of broiled eggplant slices.
  13. Cover eggplant layer with a layer of the ricotta mixture.
  14. Sprinkle a layer of feta on top of the ricotta mixture.
  15. Cover feta layer with ground beef layer.
  16. Sprinkle a layer of spinach on top of ground beef.
  17. Repeat with remaining ingredients, ending with a final layer of eggplant topped with the reserved 1 cup Parmesan cheese.
  18. Bake in the preheated oven until sauce is bubbling and cheese is browned, about 40 minutes.
  19. Let cool for 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 15, 2012

My husband and I loved this recipe, the problem we usually have is that I really like eggplant and he's not crazy about it. I decided to try this out since their were so many ingredients, at way the eggplant would not have to be center stage. He says it's a definite keeper, all,I changed was adding more spices to the sauce and the meat, and I omitted the ketchup. Thanks for a new eggplants recipe!

Most Helpful Critical Review
Jun 14, 2013

This was just okay, and way too much work for just okay.

Jul 17, 2012

I would make again. Although I did not use ketchup or diced tomatoes and just used my left over meat spaghetti sauce from another meal.

Jan 30, 2013

My husband made this for us and we loved it. You don't even miss the pasta! We had fresh spinach so he used that instead of frozen. He also added a small can of mushrooms. He left out the ketchup. This is the first time I have ever gone back for seconds on lasagna.

Jan 13, 2013

2013 Update: Skipped the ketchup and doubled the spinach and parmesan. It was a hit.

Oct 16, 2014

could not stop eating it was wonderful

Mar 24, 2014

Seems like a lot of work, but oh so worth it. It was a hit. I used turkey meat instead of beef. And cottage cheese instead of ricotta. I kept the ketchup really didn't notice it.

Jun 06, 2013

Eggplant instead of pasta –then adding spinach in the ricotta – what a way to eat your vegetables! This photo is the second day - microwave heated, tasted better with age. I'd heard about using eggplant instead of pasta to 'enhance' health component and shave a few calories. What a great deal eggplant turns out to be - this summer I'm growing a couple of eggplants in our garden after using eggplant on this! I did 'mostly' this recipe, it was a great hit. Reading review I passed on the ketchup. The leftovers were even better than the first day - and the second day it held together – totally. This is wonderful- so good. :)


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  • Calories
  • 598 kcal
  • 30%
  • Carbohydrates
  • 26.3 g
  • 8%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 39.9 g
  • 61%
  • Fiber
  • 8.5 g
  • 34%
  • Protein
  • 34.9 g
  • 70%
  • Sodium
  • 1159 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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