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Nat and Darcy's Amazing Eggplant Lasagna

By: Natalie Bursztyn  
"We came up with this one as 'starving' university students looking for something easy and tasty that's NOT pasta. This lasagna is made with 3 cheeses and a sauce layered with eggplant 'noodles'. It worked out so well, it HAD to be made known to the rest of the world!"

Rating: This weblink has been rated 18 times with an average star rating of 3.6 Read Reviews (18)

Rate/Review | 1,420 people have saved this

Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 large eggplant
  • 4 ounces bacon
  • 2 cups favorite spaghetti sauce
  • 1/4 cup crumbled feta cheese
  • 1/4 cup ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese
  • salt and pepper to taste

Directions

  1. Peel the eggplant and trim the ends. Slice lengthwise into 1/4 inch thick slices to resemble lasagna noodles. Set on a tray and sprinkle with salt. Let stand for 15 minutes to sweat out some of the liquid. Turn slices over and repeat salting and sweating. Brush off excess salt.
  2. Preheat the oven to 350 degrees F (175 degrees C). Place bacon in a skillet over medium-high heat. Cook until evenly browned on both sides. Remove to drain on paper towels.
  3. Spread a thin layer of sauce in the bottom of a 9x7 inch casserole dish. Cover with a layer of eggplant slices. Sprinkle with a little of the shredded mozzarella, then top with another thin layer of sauce, and another layer of eggplant slices. Spread the ricotta cheese only on top of this layer of eggplant, and cover with more eggplant. Spoon on more sauce, then crumble feta cheese and bacon over the sauce, followed by half of the remaining mozzarella cheese. Top with a final layer of eggplant, remaining sauce, and the rest of the shredded cheese.
  4. Bake for 25 minutes in the preheated oven, if cheese does not brown, turn on the broiler for about 5 minutes at the end.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 239 | Total Fat: 12.5g | Cholesterol: 39mg

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 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2004 by BSTEPHENSD 
I modified this recipe by "frying" the eggplant slices in Pam olive oil spray in my electric... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 24, 2005 by LinC 
I loved the idea of lasagna without the noodles! I used my favorite lasagna recipe but... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2004 by NikkiC 
As an eggplant freak, I really enjoyed this recipe, though I would stress that it's necessary... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2004 by SCHIFF71 
UGH! I should have read the reviews first! I'm not very versed in eggplant recipes, so i... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 22, 2006 by Samantha Reese 
I made this for my girlfriends the other night, and they cleaned out my pan!!! They loved it.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2004 by PHOEBE19 
I really liked this, especially using the eggplant as "noodles". Only problems I had was my... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2007 by sakrjj 
I read through the other recipes and loved the idea of "frying" in pam. I did salt one side of... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2004 by MAWAITE 
I should have read the previous reviews and cooked the eggplant first- I followed exactly and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 11, 2004 by SULLEY 
This dish was very good. I will change a few things the next time I make it though. I will... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2007 by schmerna 
I made a number of modifications so bear with my "review". I used half an eggplant, 1 small... MORE

 
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