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READY IN 50 mins

Nat and Darcy's Amazing Eggplant Lasagna

Read Reviews (28)

"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!" — Natalie Bursztyn

Ingredients Edit and Save

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Types of Salt

Original recipe makes 6 servings Change Servings

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

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Directions

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.
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.
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.
Bake for 25 minutes in the preheated oven, if cheese does not brown, turn on the broiler for about 5 minutes at the end.

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PREP 20 mins
COOK 30 mins
READY IN 50 mins

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Reviews More Reviews

Most Helpful Positive Review

Oct 21, 2004

As an eggplant freak, I really enjoyed this recipe, though I would stress that it's necessary to boil the eggplant for at least 45 minutes before using it. And like some of the others, I used ground beef instead of bacon for more of a "lasagna" taste. I would definitely try it again!

—NikkiC

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Most Helpful Critical Review

Mar 16, 2004

UGH! I should have read the reviews first! I'm not very versed in eggplant recipes, so i followed the directions to a "t". Where the recipe went horribly wrong was the salting/sweating. Brushing the salt off didn't do the trick (and may have been too late) - the eggplant was WAY too salty - even for me, a true salt lover. The reciepe is good in theory, bad in direction. Definitely prep the eggplant with a different method! And this takes much more cooking time, too.

—SCHIFF71

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33 Ratings

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Apr 18, 2004

I modified this recipe by "frying" the eggplant slices in Pam olive oil spray in my electric skillet (pretty high heat). I also used hamburger instead of bacon mixed with the spaghetti sauce. Thanks Natalie for a great recipe using eggplant instead of lasagna noodles!! Tried again using lasagna noodles with the fried eggplant -- excellent!! I did not pre-cook the noodles, let them absorb the juice from the cheeses and sauce, bake covered.

—BSTEPHENSD

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May 24, 2005

I loved the idea of lasagna without the noodles! I used my favorite lasagna recipe but replaced the noodles with the eggplant. After reading comments I did the following to prepare my eggplant: sliced, placed in a pan with about a tsp of heated olive oil and salted. When the oil had been soaked up and the eggplant had started to soften I added several Tablespoons of water. Then flipped and repeated with water. I tried it without the oil and it didn't work as well. My eggplant turned out golden and soft but was not mushy. I also used a round glass pan to accommidate for the shape of the eggplant. It worked perfectly! Thanks for the idea Natalie.

—LinC

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Mar 31, 2004

I really liked this, especially using the eggplant as "noodles". Only problems I had was my eggplant was too small so there was not enough noodles and I sliced some strips too thick. Next time a really large eggplant or 2 smaller ones. I froze my leftovers and used them as quick lunches during the week. I will definitely make this again.

—PHOEBE19

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Oct 09, 2007

I read through the other recipes and loved the idea of "frying" in pam. I did salt one side of the eggplant and then fry it in the pam. The plant came out nicely browned and soft. I then used the ricotta cheese recipe, it all came out wonderfully.

—sakrjj

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Mar 11, 2004

This dish was very good. I will change a few things the next time I make it though. I will boil the eggplant a little first, to soften it and omit the bacon, it was to dominating of a flavor in this dish. Me and my husband enjoyed it very much.

—SULLEY

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Mar 21, 2007

I made a number of modifications so bear with my "review". I used half an eggplant, 1 small zucchini and 1 small yellow squash. I sliced each very thinly and didn't salt or sweat. Instead of red sauce, I used 2 c of ricotta mixed with 2 eggs and italian seasonings. Lastly, I substituted prociutto for the bacon. The results were very good.

—schmerna

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Nutrition

Calories
239 kcal
12%

Carbohydrates
17.7 g
6%

Cholesterol
39 mg
13%

Fat
12.5 g
19%

Fiber
4 g
16%

Protein
14.1 g
28%

Sodium
858 mg
34%

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

Nutritional Information

Nat and Darcy's Amazing Eggplant Lasagna

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 239
Calories from Fat: 113

% Daily Value *
Total Fat 12.5g 19 %
Saturated Fat 6.4g 32 %
Cholesterol 39mg 13 %
Sodium 858mg 34 %
Potassium 499mg 14 %
Total Carbohydrates 17.7g 6 %
Dietary Fiber 4g 16 %
Protein 14.1g 28 %
Sugars 10.6g
Vitamin A 13 %
Vitamin C 5 %
Calcium 41 %
Iron 11 %
** Thiamin 11 %
Niacin 53 %
Vitamin B6 18 %
Magnesium 14 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.