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    You are in: Home / Recipes / Best Eggplant (Aubergine) Lasagna Recipe
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    Best Eggplant (Aubergine) Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Dreamin1Kate's Note:

    I selected this lasagna because of it's ease to fix, satisfying to almost anyone, and I know that is nutritionally good. This dish can be divided into portions and frozen for later on. I serve a simple salad on the side along with garlic bread.

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    Ingredients:

    Serves: 10

    Yield:

    ounces

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven 350 degrees fahrenheit.
    2. 2
      Mix salt, pepper and flour in a dish.
    3. 3
      Dip eggplant slices into flour mixture.
    4. 4
      Cover bottom of a fry pan with cooking oil spray.
    5. 5
      Fry slices of eggplant until light brown on both sides over low-medium heat careful not to burn them.
    6. 6
      When ready, remove from pan on paper towels to drain and set aside.
    7. 7
      In a bowl combine the tomato sauce, tomatoes, oregano, basil, and garlic.
    8. 8
      In another bowl combine ricotta cheese, chives, and the beaten egg.
    9. 9
      Spoon one third of the tomato mixture into the bottom of a lasagne or casserole dish.
    10. 10
      Place a layer of eggplant and cover with part of the grated cheese (about half).
    11. 11
      Add a layer of ricotta cheese.
    12. 12
      Continue alternating layers of ricotta cheese mixture, eggplant, and grated cheese.
    13. 13
      Bake for aproximately 45 minutes to an hour.
    14. 14
      Let cool for ease of slicing.
    15. 15
      After dish is cool, portions can be sliced and frozen.
    16. 16
      When ready, place frozen lasagne in a dish and bake in microwave covered with a paper towel till hot (maybe 4-5 minutes).
    17. 17
      It can also be baked in a preheated oven at 350 degrees fahrenheit for aproximately 20 minutes or more.

    Ratings & Reviews:

    • on November 03, 2007

      45

      I whipped this up pretty quick and easy. Instead of frying the eggplant I broiled it.The dish turned out tasty and very low fat and healthy

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 16, 2005

      45

      I made this recipe as part of a freezer meal pack I make for my parents, who not longer cook on their own. I divided the recipe into thirds and made it in 3 disposable loaf pans. Got rave reviews

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2005

      55

      I tweaked this recipe a little due to a lack of ingredients in my fridge - guess I should check first next time. I omitted the mozarella (because I didn't have any), substituted half a red onion - finely diced, for the chives (again, because I didn't have any), and added a fresh bay leaf. I also added some lasagne sheets to bulk it up a little. I was a little unsure how to use the last 2/3rds of the tomato sauce so I presumed it should be layered too. Very easy to make and very flavorful. I will definitely make this again!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Best Eggplant (Aubergine) Lasagna

    Serving Size: 1 (245 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 143.3
     
    Calories from Fat 47
    33%
    Total Fat 5.2 g
    8%
    Saturated Fat 2.9 g
    14%
    Cholesterol 35.0 mg
    11%
    Sodium 188.2 mg
    7%
    Total Carbohydrate 18.1 g
    6%
    Dietary Fiber 4.8 g
    19%
    Sugars 5.5 g
    22%
    Protein 7.5 g
    15%

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