Nat and Darcy's Amazing Eggplant Lasagna

Nat and Darcy's Amazing Eggplant Lasagna

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!"
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Ingredients

1 h 20 m servings 238 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 817 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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 in the preheated oven until eggplant is tender, about 25 minutes; if cheese does not brown, turn on the broiler for about 5 minutes at the end.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

28
  1. 33 Ratings

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Most helpful positive review

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 g...

Most helpful critical review

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. Bru...

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 g...

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...

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. Th...

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. Bru...

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 th...

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 ...

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...

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 ...

I made this for my girlfriends the other night, and they cleaned out my pan!!! They loved it. It was so good, my mom and I had to sneak a couple of pieces to work!