Print Recipe

Eggplant Lasagna

Servings: 8
Prep Time: 25 mins
Cook Time: 1 hr 25 mins
Total Time: 1 hr 50 mins
Eggplant Lasagna: Crispy eggplant layered with creamy cheese and a flavorful sauce. Italian comfort food at its best!

Ingredients

  • 8 Eggs, Divided
  • 2 Eggplants, Peeled and Sliced Thin
  • 1 15 Ounce Container Italian-Style Bread Crumbs
  • 1 Cup Each Vegetable and Olive Oil, Divided
  • 1 Lb Cremini Mushrooms, Sliced (If Desired)
  • 2 Cloves Garlic, Minced
  • 3 Tbsp Fresh Oregano, Chopped and Divided
  • Salt and Black Pepper to Taste
  • 1 Tbsp. Fresh Thyme, Chopped and Divided
  • 2 Lbs Ricotta Cheese
  • 1 Cup Grated Parmesan Cheese, Divided
  • 2 Jars Mezetta Pasta Sauce, I used Tomato and Sweet Basil
  • 1 8-Oz. Package Shredded Mozzarella Cheese
  • Fresh Basil Leaves

Instructions

  • Preheat oven to 400° F. In a large bowl, whip 5 eggs together. Dip eggplant into eggs and then into bread crumbs. Coat completely.
  • In a large skillet over medium heat, heat 1/2 cup of vegetable oil and 1/2 cup of olive oil. Cook eggplant slices a few at a time until golden brown (~2-3 minutes per side). Transfer to paper towels. Switch out your oil around halfway through.
  • In a skillet, sauté the sliced mushrooms in 1 tablespoon of. olive oil until soft, about 7 minutes. Stir in garlic, 1 Tbsp. Oregano,½ Tbsp. Thyme, and salt/pepper to taste. Cook for 1-2 more minutes. Cool.
  • In a large bowl combine ricotta, 3 eggs, 1/2 Cup grated parmesan, mushrooms, and remaining herbs.
  • Coat the bottom of a 9x13 inch baking pan with sauce. Layer eggplant on top of sauce, overlapping slightly. Top with 1/2 of the ricotta mixture, and one cup of sauce. Repeat.
  • For the final layer, add remaining eggplant and sauce. Sprinkle with shredded mozzarella and remaining parmesan cheese.
  • Cover with foil and bake for 1 hour and 15 minutes. (Remove foil for the last 10-15 minutes.
  • Sprinkle with fresh basil before serving if desired.

Nutrition

Calories: 359kcal, Carbohydrates: 14g, Protein: 25g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 232mg, Sodium: 358mg, Potassium: 722mg, Fiber: 4g, Sugar: 5g, Vitamin A: 19.3%, Vitamin C: 6.9%, Calcium: 42.7%, Iron: 11.8%
Course: Main Dish
Cuisine: Italian
Keyword: Best, Easy, Fried, Vegetarian
Author: Krystle
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