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Classic Eggplant Lasagna

by Mary Sacks

Classic Eggplant Lasagna

Have I lost my noodle? In this dish anyway. If you just can't do without, you can always sneak a few in the recipe. If eggplant isn't your forte See Article: Preparing Eggplant for Cooking for some eggplant insights.



  • 2 eggplants sliced lengthwise (¼ inch thick)
  • 1 Tbsp. olive oil
  • 1 tsp. salt
  • ½ tsp. black pepper


(If you are inclined. Otherwise, I do have my jar favorites and I'm sure you do also.)


  • 1 lb. sweet Italian sausage or ground beef
  • ½ large white onion, minced
  • 3 cloves garlic, crushed
  • 1 (28 oz.) can crushed tomatoes
  • 1 (6 oz.) can tomato paste
  • 1 (8 oz.) can tomato sauce
  • ½ cup white wine
  • ½ cup chopped fresh basil
  • 1 tsp. ground oregano
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • ¼ cup & 2 Tbsp. chopped fresh parsley divided



  • 15 oz. ricotta cheese
  • 1 large egg
  • ½ tsp. salt
  • ⅛ tsp. ground nutmeg
  • 1 lb. deli sliced mozzarella cheese
  • 1 cup freshly grated Parmesan cheese


  • Preheat oven to 400°F. Lightly grease two baking sheets. Lay eggplant slices out onto prepared baking sheets into a single layer.
  • Drizzle lightly with olive oil and season with salt and pepper. Roast in the preheated oven until tender, about 25 minutes, turning halfway through.
  • Meanwhile, in a large pot over medium heat, add in ground sausage or ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly.
  • (Continue to make your own sauce or add the above to a premade sauce.)
  • Stir in fresh basil, oregano, ½ teaspoon salt, pepper, and ¼ cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine. Stir well and bring to a simmer. Reduce heat to low and simmer 30 minutes (or up to 4 hours).
  • In a mixing bowl, combine ricotta cheese with egg, remaining 2 Tbsp. parsley, ½ tsp. salt, and nutmeg. Refrigerate until ready to assemble the lasagna.
  • Lightly grease a deep 9 x 13-inch pan. To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 6 eggplant slices on top to cover the bottom of the pan. Spread with ⅓ of the ricotta cheese mixture. Top with ¼ of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, then sprinkle with ¼ cup parmesan cheese.
  • Repeat layering two more times to create three complete layers. To finish, place a final layer of eggplant, topped with another 1 cup of meat sauce to cover the eggplant. Top with remaining mozzarella and Parmesan cheese.
  • Bake in preheated oven for 30-35 minutes. Serve hot.

Food for Thought

  • If you can’t do without the lasagna noodles, be my guest. As the recipe stands, it is a low carb dish.
  • Keep in mind that the longer an eggplant hangs around the more bitter it becomes.
  • I’m a real fan of premade sauces and I will do anything to “doctor” them up. I’ll add meat as above, RC No Added MSG Roasted Southwestern Vegetable Seasoning Base or anything else to reach my goal of a sauce I like.
  • Keep in mind that when photographers take food pictures they always want it to look “pretty” and leave the skin on the eggplant. Don’t chance it, peel it.


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    Mary Sacks
    Mary Sacks


    Retired Certified Executive Chef and Educator

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