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5 from 12 votes

Vegetarian Eggplant Lasagna

Crispy eggplant layered with creamy cheese and a flavorful sauce. Italian comfort food at its best!
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 359kcal
Author Krystle Smith

Ingredients

  • 8 Eggs Divided
  • 2 Eggplants Peeled and Sliced Thin
  • 1 15 Ounce Container Italian-Style Bread Crumbs
  • 1 Cup Vegetable Oil
  • 1 Lb Cremini Mushrooms Sliced (If Desired)
  • 2 Cloves Garlic Minced
  • 3 tablespoon 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 Pasta Sauce I used one 4 cheese and 1 roasted vegetable
  • 8 Ounces Mozzarella Cheese Shredded
  • Fresh Basil Leaves For Garnish

Instructions

  • Preheat oven to 400° F. In a large bowl, whip 5 eggs together. Salt eggplant and allow to sit for 20-30 minutes. Pat dry and remove excess salt.
  • Dip eggplant into eggs and then into bread crumbs. Coat completely.
  • In a large skillet over medium heat, heat 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 a dry skillet until they are soft and the water is released: 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, ½ Cup grated parmesan, mushrooms, salt/pepper, and remaining herbs.
  • Coat the bottom of a 9x13 inch baking pan with sauce. Layer eggplant on top of sauce, overlapping slightly. Top with ½ 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: 965IU | Vitamin C: 5.7mg | Calcium: 427mg | Iron: 2.1mg