Eggplant (Aubergine) Lasagna

"A tasty vegetarian alternative to the meaty variety.."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by chefdownunda photo by chefdownunda
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by chefdownunda photo by chefdownunda
Ready In:
1hr 15mins




  • Preheat the griller.
  • Combine the lemon juice and olive oil and brush it on the eggplant slices.
  • Lay them in a single layer on a nonstick baking tray and grill both sides for about 3 minutes each or until golden brown.
  • Preheat the oven to 180C degrees.
  • In a bowl combine the tomato puree, tomatoes, oregano, basil, cayenne pepper and garlic.
  • In another bowl combine the parmesan and breadcrumbs.
  • Spoon one third of the tomato mixture into the base of a lasagne or casserole dish.
  • Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant.
  • Spread half the ricotta cheese over the eggplant and continue to layer in the same order, ending with the breadcrumb mixture (in my case hopefully).
  • Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly.
  • Serve with salad and crusty bread.

Questions & Replies

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  1. ngibsonn
    Great recipe. I added one egg white to the ricotta cheese and used low fat cheese. Will make again for sure.
  2. Karen Shields
    This was so delicious, if I hadn't made it i wouldn't know eggplant was even in there. I added an egg to the ricotta and a layer of mozerella in the middle. I also used a non-stick fry pan instead of a griller to brown the eggplant. I used Classico Tomato/pesto sauce (jar and a half) instead of making sauce to quicken it up. It was wonderful, even your non-vegetarian friends will like it! Having a mandolin to cut the eggplant evenly at 1/8 inch makes it much easier if you are lucky enough to have one. Next time I will peel the eggplant.
  3. Steven Sutfin
    This was great! Tastes like "regular" lasagna w/out the guilt. I used fat free cottage cheese instead of ricotta. The metric conversations were a little tedious. Will make it again, soon.
  4. dottib
    Hello, I haven't made this recipe yet but it would be very helpful if all of your recipe directions used fehrenheit for temperature and the measurements were in cups and tablespoons, teaspoons etc. Thank you.
  5. Margie Mayhem
    So delicious! My FR (fabulous roommate) simply loved it. I read that some reviews found it too runny so I cooked the sauce down a bit before I put it together and it was perfect! I didn't have any basil so I used an Italian spice mix in the sauce and it was great. I didn't get the layering right (new cook, go figure) and ended up with a lot of extra bread crumbs. I layered the crumbs and mozz on top to use it up and it made a delicious crispy crust on top. Two thumbs up!


  1. Brooke the Cook in
    Made tonight for a healthy supper and happy that I did. I found that my eggplant wasn't quite done enough for our tastes, so I'd broil just a little longer - Instead of canned tomatoes, I used 3 medium fresh tomatoes and they were a fab addition. I did not use an egg like some other reviewers suggested and didn't feel like it really needed it - maybe it would have helped spread the thick ricotta cheese around a bit though. Like other reviewers noted, the end result was a bit runny, even after I let it sit on the counter for 10 minutes before cutting. Runny or not, it was very tasty and I think I'd make this one again!
  2. Hazel 2
    This recipe has good potential. Because I'm lactose intolerant, I substituted a package (12 oz) of firm tofu for the ricotta cheese. It made the dish pretty 'goopy.' I think it would have worked better it I had thought to mix an egg into the tofu & maybe used extra firm instead of firm. I found the 1/2 tsp of cayenne to be a bit too spicey, but not outrageously so. Next time I will cut back to 1/4/ tsp. I used my favorite shredded cheese substitute, so that wasn't a problem.


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