Eggplant Lasagna Recipe - Allrecipes.com
Eggplant Lasagna Recipe
  • READY IN ABOUT hrs

Eggplant Lasagna

Recipe by  

"It is a delicious lasagna using eggplant instead of pasta."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 35 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Oil two baking sheets with 1 teaspoon olive oil.
  2. Whisk eggs and water together in a shallow dish.
  3. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
  4. Dip eggplant slices in egg mixture.
  5. Press slices into the crumbs and tap off excess. Arrange slices on the prepared baking sheets.
  6. Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.
  7. Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).
  8. Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper.
  9. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease.
  10. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
  11. Oil a 9x13 baking dish with olive oil.
  12. Place 1/3 of the eggplant slices on bottom of the dish.
  13. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer.
  14. Sprinkle 1/3 of mozzarella cheese on top of sauce layer.
  15. Repeat 2 more times, finishing with a layer of mozzarella cheese.
  16. Bake uncovered in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes.
  17. Remove from oven and allow to cool for 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 01, 2012

This was so good I made my own seasoned bread crumbs and added garlic and onions to the ground beef.

 
Most Helpful Critical Review
Jun 17, 2013

A decent, base recipe. I added low fat ricotta cheese and substituted 1 lb. of sauteed, sliced mushrooms for the hamburger to make it vegetarian. I also put all of the Parmesan cheese on top, rather than in the breading mix, to increase the "baked," crusty, cheesy top.

 
Apr 21, 2012

I will not change the ingredients but would recommend changing some of the portions. I gues it depend on the size of the eggplant though. My family love cheze. I ended up using about 2lbs of gr bef and about 6 cups of cheese all day. Turned out great!

 
Dec 25, 2012

The preparation of the eggplant makes all the difference. I've tried other eggplant lasagna recipes, and they were disappointing. The eggplant was either overdry and tough or gooey. In either case, it stood out and didn't "pass" as well for pasta. I prefer to peel the eggplant and slice it lengthwise into strips the approximate width of a lasagna noodle. Start with the strips a little wider than the size you wish them to be, as they will shrink in the over. Other than using eggplant instead of noodles, you can follow your own lasagna recipe. I like to mix thawed, chopped frozen spinach (which has been COMPLETELY drained and squeezed dry) into ricotta (or cottage) cheese, along with an egg and some shredded parmesan, to use as one of the layers. I also like using Sargento's 6-cheese Italian better than straight mozzarella. Less stringy and more depth of flavor.

 
Aug 22, 2012

Great recipe! Huband -who is new to eggplant loved it. So its a great intro for people unframilar to eggplant. But watch that eggplant when your baking eggplant slices the oven I would cook half the time. Burn fast! But still good.

 
Sep 19, 2012

This is a wonderful dish! And my family loves eggplant cooked this way so much that now I don't even bother putting the lasagna together - they eat the eggplant up before I can assemble!!!

 
Aug 17, 2012

D-lish! I made a half batch of this the night before and popped it into the oven for about 20-25min (a little extra time since it started cold), until it was bubbly. It turned out Great. The flavors melded well and even my picky kids ate some. We'll definitely have this again. Half batch was plenty for us 2 adults and 2 kids ages 3 & 18mo.. We still had enough to take for lunch the next day for both adults.

 
Dec 29, 2012

Excellent! My husband told me this is the best meal I've ever made. I have to say, though, that this is best eaten right away after cooking. This is definitely not a cook-ahead recipe. The leftovers left a lot to be desired.

 

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Nutrition

  • Calories
  • 404 kcal
  • 20%
  • Carbohydrates
  • 30 g
  • 10%
  • Cholesterol
  • 114 mg
  • 38%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 8.6 g
  • 34%
  • Protein
  • 27.7 g
  • 55%
  • Sodium
  • 1525 mg
  • 61%

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

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