Recipe 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!"
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favorite spaghetti sauce
crumbled feta cheese
1 1/2 cups
shredded mozzarella cheese
salt and pepper to taste
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!
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.
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.
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
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
The hard work's over, now celebrate the leftovers.
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