Eggplant Lasagna

This rustic Mediterranean eggplant lasagna transforms humble eggplant into layers of comfort food perfection. With tender roasted eggplant, herby tomato sauce, and a creamy custard-like topping, it's an elegant twist on classic lasagna that celebrates fresh vegetables without sacrificing any indulgent satisfaction.

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Course: Main Course

Cuisine: Mediterranean

Keyword: Eggplant

Prep Time: 45

Cook Time: 1 10

Total Time: 1 55

Servings:

Calories: 485kcal

Equipment

Ingredients

For the Eggplant:

2 medium eggplants
2 teaspoons salt
3 tablespoons oil

For the Tomato Sauce:

1 small onion finely chopped
2 garlic cloves minced
850 g canned tomatoes chopped
1/4 cup fresh basil roughly chopped
1/4 cup white wine

For Assembly:

250 g whole wheat lasagna sheets
50 g mozzarella cheese sliced
1 1/4 cups cream
1 egg lightly beaten
1/2 cup parmesan cheese grated
3/4 cup whole wheat breadcrumbs

Instructions

Cut eggplants into 1cm thick slices. Place on absorbent paper in a single layer and sprinkle with salt. Allow to stand for 30 minutes.
Preheat oven to 180°C (moderate). Blot eggplant dry with absorbent paper.
Place eggplant in a single layer on a lightly greased baking tray. Brush tops with a little oil. Bake for 30 minutes or until just tender, turning once during cooking.
Heat remaining oil in a pan, add onion and garlic. Cook over low heat for 3-4 minutes until onion is tender.
Add tomato pieces, basil, and wine to the pan. Simmer uncovered for 10 minutes, stirring occasionally.
Lightly grease a 30cm x 20cm x 6cm baking dish. Arrange lasagna sheets over the base.
Place eggplant slices in a single layer over lasagna sheets. Top with half the tomato mixture, then add another layer of lasagna.
Combine cream and egg, pour over the lasagna sheets. Top with mozzarella, parmesan, and breadcrumbs.
Bake for 30 minutes until golden and set. Allow to rest for 10 minutes before serving.

Notes

Salting the eggplant removes bitterness and excess moisture - don't skip this step

You can prepare the eggplant and tomato sauce up to 2 days ahead and store in the refrigerator

For extra flavor, add a pinch of dried oregano or thyme to the tomato sauce

The lasagna can be assembled completely and refrigerated overnight before baking - just add an extra 10 minutes to cooking time

Substitute regular lasagna sheets if whole wheat aren't available

For a lighter version, use half cream and half milk in place of full cream

Let the lasagna rest after baking to allow layers to set properly for cleaner slicing

Nutrition