Easy Eggplant Lasagna

Easy Eggplant Lasagna

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Eggplant are so yummy and can be used any time. I have searched for a lasagna recipe that would not have any meat and finally Rachel Ray magazine delivered one to my taste back in 2013. Therefore, I am sharing with you today a great and easy recipe for eggplant lasagna that has been an old friend in my recipe collection: great combination of tastes and so colorful. Eggplant and cheese in combination with marinara sauce and pasta results into a great dish for a great family dinner or a party. It is relatively easy to make and doesn’t need too much work: a few chops here, and some mixing there and you are done. 

After cooking it over and over, I can’t tell you for sure, that everyone in our family loves this lasagna, and it always was a hit when I made it for a party. I can assure you that this will be a great fit for anyone who loves both pasta and eggplants. 

Eggplant Lasagna Ingredients

 Oven-ready lasagna pasta – 1 pack (9 oz) or any other cooked lasagna noodles. 
1 eggplant (1 lb) cut into about 12 slices
1/4 cup of olive oil
salt and pepper
4 cloves garlic, chopped
1 onion, chopped
24 oz jar marinara sauce (we like to use crushed tomatoes)
3/4 lb shredded mozzarella
1/4 cup grated parmesan


  1. Preheat the oven to 400*F. Boil the pasta if not using the oven ready noodles. Drain.
  2. Rub the eggplant with 3 tbsp of olive oil, season with salt and peper. Broil, turning once, until browned, about 7 minutes.
  3. In a saucepan, heat the remaining 1 tbsp. of olive oil over medium heat. Add onion and garlic, cook, stirring, for about 3-5 minutes. Add the marinara or the crushed tomatoes. If using crushed tomatoes, you will want to season it with some salt and pepper. I usually add some pepper corns, dried garlic, and bay leaves.
  4. Spread sauce on the bottom of an 8-by-10 casserole dish. Layer lasagna noodles.Top with mozzarella and parmesan; repeat the layering, starting with more sauce. Layer on the eggplant and press firmly to pack down. Dollop the remaining sauce on top. Sprinkle with remaining mozzarella and parmesan. Bake until the cheese is browned and sauce is bubbling, about 20-30 minutes.


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