Eggplant Lasagna – Recipe & Cooking Method

Eggplant Lasagna – Recipe & Cooking Method

Eggplant Lasagna is a delicious dish that originates from Italian cuisine. The word lasagna itself has Greek roots, originally meaning “the pot in which it is cooked,” but today it refers to the layered pasta dish we all know and love. Traditional lasagna is made of thin pasta sheets layered with different fillings, often finished with melted cheese on top. In this variation, eggplant takes center stage, adding a rich Mediterranean flavor.

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Ingredients (Serves 5–6 people)

 

• 2 large eggplants

• 2 tbsp vegetable oil

• 2 tbsp olive oil

• 1 tbsp salt

• 1 large onion

• 1 medium red bell pepper

• 4 garlic cloves, minced

• 1 tbsp tomato paste

• 2 cups tomato sauce (about 400 g)

• 2 cups hot water

• 2 chicken stock cubes

• 1 tsp fresh rosemary, finely chopped

• 2 tbsp fresh parsley, chopped

• 1 cup feta cheese (200 g)

• 1 cup ricotta cheese (200 g)

• ½ cup fresh cream (125 g)

• ½ cup black olives, pitted and chopped

• ½ cup grated Parmesan cheese

• ½ pack lasagna sheets

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Preparation

1. Prepare the Eggplant:
   Peel and slice the eggplant, sprinkle with salt, and let it sit for about 10 minutes to release its water. Pat dry with a paper towel. Heat the vegetable oil in a pan and fry the slices until golden. Drain on kitchen paper to remove excess oil.

2. Make the Sauce:
   In another pan, heat the olive oil over medium heat. Sauté the onion until soft and translucent. Add garlic and tomato paste, stirring for about 2 minutes. Add tomato sauce, hot water, stock cubes, red pepper, and rosemary. Mix well and simmer for 15 minutes until the sauce thickens slightly.

3. Prepare the Cheese Mixture:
   In a bowl, combine feta cheese, ricotta, cream, parsley, and olives. Mix until smooth.

4. Assemble the Lasagna:
   In a baking dish, spread 3–4 spoonfuls of the tomato sauce at the bottom. Place a layer of lasagna sheets, then a layer of fried eggplant, followed by 6–7 spoonfuls of tomato sauce. Spread some of the cheese mixture on top, then repeat the layering (lasagna sheets → eggplant → sauce → cheese) until all ingredients are used.

5. Bake:
   Finish with a layer of lasagna sheets topped with sauce and a generous sprinkle of Parmesan cheese. Bake in a preheated oven at 175°C (350°F) for 30–40 minutes, or until golden and bubbling.

6. Serve:
   Let it rest for a few minutes, then cut into squares. Serve hot and enjoy!

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✨ This Eggplant Lasagna combines creamy cheese, rich tomato flavors, and tender eggplant slices to create a hearty dish perfect for family dinners.