Eggplant Lasagna Recipe

Name: Eggplant Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 1 eggplant (about 1 1/4 lb.); 1/2 c. olive oil; 3 cloves minced garlic (optional); 1 tsp. oregano; 2 tsp. fennel seed; 1 Tbsp. finely chopped fresh basil or 1 tsp. dried basil; 8 oz. Mozzarella cheese; 15 oz. Ricotta cheese; 2 c. or 16 oz. jar spaghetti sauce (or your own); 1 1/2 c. pitted ripe olives, halved

Servings: persons

1 eggplant (about 1 1/4 lb.)
1/2 c. olive oil
3 cloves minced garlic (optional)
1 tsp. oregano
2 tsp. fennel seed
1 Tbsp. finely chopped fresh basil or 1 tsp. dried basil
8 oz. Mozzarella cheese
15 oz. Ricotta cheese
2 c. or 16 oz. jar spaghetti sauce (or your own)
1 1/2 c. pitted ripe olives, halved

1
Slice eggplant thinly.
2
Combine oil with herbs and brush both sides of eggplant.
3
Brown both sides until tender.
4
Layer 1/2 of eggplant slices, Mozzarella, Ricotta, spaghetti sauce, fennel seed and olives (in that order).
5
Repeat layering.
6
Top with remaining Mozzarella and garnish with sliced olives.
7
Cover and bake at 425u00b0 for 25 minutes or until hot and bubbly.
8
Let stand 15 minutes (can be made with ground chuck in tomato sauce).
9
Serve 4 to 6.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 eggplant (about 1 1/4 lb.), 1/2 c. olive oil, 3 cloves minced garlic (optional), 1 tsp. oregano, and more.

Yes, Eggplant Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Lasagna

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