Classic Eggplant Lasagna Recipe
User Reviews
4.8
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Prep Time
45 mins
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Cook Time
40 mins
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Total Time
1 hr 25 mins
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Servings
8 servings
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Calories
489 kcal
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Course
Main Course
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Cuisine
Italian
Classic Eggplant Lasagna Recipe
Description
Classic Eggplant Lasagna Recipe involves preparing eggplants by slicing, salting to remove bitterness, then baking. The ground beef is browned with onions, seasoned with herbs, and simmered in a tomato sauce base. The ricotta filling combines cheese and egg for smoothness. Layers of eggplant, meat sauce, and cheese mixture build the casserole before baking to meld textures and flavors. The result is a tender, flavorful lasagna without noodles.
The lasagna combines the soft roasted eggplant slices with savory meat sauce and creamy cheese, yielding a dish with depth and satisfying richness. The baking allows flavors to integrate while creating a cohesive, sliceable casserole. Its hearty texture and Mediterranean-inspired components make it an appealing meal option.
Served warm, this eggplant lasagna pairs well with crisp salads, such as cucumber and tomato, to provide freshness and balance. The recipe allows flexibility in baking dish size and offers options for varying the meat.
This dish keeps well refrigerated for a few days and reheats gently in the oven to preserve texture. Salting the eggplant prior to baking is essential to avoid bitterness and improve softness, and using lean ground beef or alternatives can adjust the flavor and fat content.
Ingredients
- 3 eggplant Washed and dried, Italian variety
- 2 tbsp kosher salt
- 3 tbsp olive oil divided
- 1 yellow onion chopped
- 1 lb ground beef lean
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp oregano dried
- 1 tsp basil dried
- 1 can tomato sauce 15 oz.
- 1 can crushed tomatoes 15 oz.
- 15 oz ricotta cheese
- 1/2 cup Parmesan Cheese grated
- 1 large egg
- 8 oz mozzarella cheese shredded
Instructions
- Trim the top and bottom of the eggplants. Slice the eggplants lengthwise to 1/4" thick slices.
- Place the eggplant slices on a baking sheet and generously sprinkle with salt on both sides. Let the eggplants sit and "sweat" for about 45 minutes. Then Pat dry them completely and brush with 1 1/2 tbsp olive oil on both sides.
- Heat the oven to 400°F and once it's hot, bake the eggplants in the oven for 20 minutes.
- Meanwhile, heat the remaining olive oil in a large pan and saute onion until golden.
- Add in ground beef, salt, pepper, dried oregano and basil and cook it until brown, break it into pieces and you cook it.
- Once the ground beef is browned, add in tomato sauce and crushed tomatoes. Cook for a few more minutes. Turn the heat off and set it aside.
- In a large bowl, mix ricotta cheese with grated parmesan and egg. Set aside.
- Now it's time to assemble your eggplant lasagna. Preheat the oven to 375°F and coat a baking dish with cooking spray. Start by spreading a thin layer of meat sauce at the bottom of the dish. Top with roasted eggplant slices, spread some ricotta cheese mix on the eggplant. add some meat sauce on top, and finish with a thin layer of mozzarella cheese. Repeat these steps until you run out of the beef sauce, eggplant sliced and ricotta mix.
- Bake the eggplant lasagna in the oven for 40 minutes until the top gets all golden and bubbly.
- Let the lasagna cool for 15 to 20 minutes before you slice it.
Notes
- Use a 9x7 baking dish or similar size suitable for layered casseroles.
- Choose lean ground beef, ideally 90% lean or higher; alternatives like Italian sausage, ground chicken, or turkey can be used.
- Do not peel the eggplant to help slices keep their shape during baking.
- Salting eggplant slices before baking draws out bitterness and ensures tender texture—this step is important.
- Best not to freeze; this lasagna can be made ahead and refrigerated up to 4 days.
- Reheat by thawing in the fridge then baking at 300ºF for 25-30 minutes.
- Allow the lasagna to cool slightly before slicing to hold shape.
- Leftovers store well in an airtight container refrigerated for up to 4 days.
- Pair with fresh Mediterranean or cucumber tomato salad for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 23g | 8% |
| Protein | 29g | 58% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 116mg | 39% |
| Sodium | 2771mg | 115% |
| Potassium | 1091mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 1030IU | 21% |
| Vitamin C | 15mg | 17% |
| Calcium | 390mg | 39% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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