Eggplant Lasagna Recipe

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Oh, eggplant…how I love thee…let me count the ways!  🙂

Fried, baked, grilled, and now this new recipe to add to the collection!

This is an absolute delicious cross between lasagna and Eggplant Parmesan…Hope you enjoy!


  • 28 oz jar spaghetti sauce of your choice + add 1 TBSP Italian Seasoning
  • 1/4 cup whipping cream
  • 1 cup grated Parmesan cheese
  • 1 large eggplant 1/2 tsp salt 1/2 tsp pepper or 1 tsp Morton's Natures Seasoning
  • 1 egg, lightly beaten
  • 1 1/2 TBSP water
  • 1 cup all purpose flour
  • 6 TBSP olive oil
  • 6-8 lasagna noodles, I use the no boil--if you use the cooked ones, go ahead and cook and drain.
  • 2 cups shredded Mozzarella cheese---or more if you wish.


Step 1

In saucepan, combine spaghetti sauce and Italian seasoning. Cook over low heat for 30 minutes.

Step 2

Remove from heat, stir in cream and Parmesan cheese; set aside.

Step 3

Peel eggplant and cut crosswise into 1/4 thick slices. Sprinkle with salt and pepper.

Step 4

Combine egg and 3 TBSP water in bowl large & flat enough to dip eggplant slices in.

Step 5

In another similar bowl, add the flour.

Step 6

Dredge each slice of eggplant into the flour, then dip in the egg mixture. Dredge in flour again and shake to remove excess.

Step 7

Cook the eggplant in batches in the oil over medium high heat about 4 minutes on each side until golden brown. Drain on rack or on paper towels.

Step 8

Repeat until all eggplant slices are cooked.

Step 9

Layer lasagna noodles in the bottom of your 9 x 13 pan. Top with 1/2 of the tomato sauce mixture and half of the eggplant.

Step 10

Now add 1/2 the Mozzarella.

Step 11

Repeat this same layer.

Step 12

Bake on 350 degrees for 35-40 minutes, covered lightly with foil. Remove foil and bake an additional 5-8 minutes until bubbly.

Step 13

Let stand 15 minutes before serving.

Pour your pasta sauce into a large saucepan and add the seasoning…

Cook over low heat for 30 minutes…


then add the Parmesan cheese…


and the whipping cream…

continue to stir until all melted and set aside while you prepare the eggplant…


If you’re lucky enough to have a monkey veggie peeler, then you’re lucky enough my friend!


Then slice the eggplant into 1/4″ thickness…


Dredge each piece in the flour…


then in the eggs….


and back in the flour…


Fry the eggplant in batches until golden brown on both sides…


Drain on a wire rack…


To assemble:  Place a layer of no boil lasagna noodles in the bottom of your 9×13 pan…

Place a layer of the sauce on next…


Add a layer of the eggplant…


A layer of mozzarella cheese and some more Parmesan…

Lather, rinse, repeat 🙂


Bake on 350 degrees, covered with foil…about 45 minutes.  Remove foil and bake about 7-8 minutes longer.


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