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: 1/2 lb. lasagna noodles, cooked according to pkg. directions; 1 medium-size eggplant, sliced 1/4-inch thick; 1 egg; 1/2 c. milk; 1/2 c. all-purpose flour; 1/4 c. seasoned bread crumbs; 2 c. tomato sauce (your favorite); 8 oz. Mozzarella cheese; 1/2 c. grated Parmesan cheese; vegetable oil for frying

Servings: persons

1/2 lb. lasagna noodles, cooked according to pkg. directions
1 medium-size eggplant, sliced 1/4-inch thick
1 egg
1/2 c. milk
1/2 c. all-purpose flour
1/4 c. seasoned bread crumbs
2 c. tomato sauce (your favorite)
8 oz. Mozzarella cheese
1/2 c. grated Parmesan cheese
vegetable oil for frying

1
Whisk together egg and milk.
2
In a separate dish combine flour and bread crumbs.
3
Dip each eggplant slice in egg mixture, then coat with flour mixture.
4
Fry until golden brown.
5
Drain on paper towels.
6
Layer in baking dish tomato sauce, noodles, eggplant, Mozzarella cheese.
7
Repeat layers, ending with tomato sauce.
8
Top with Parmesan cheese.
9
Bake uncovered for about 30 minutes (until bubbly).
10
Serve with green salad and garlic bread.

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1/2 lb. lasagna noodles, cooked according to pkg. directions, 1 medium-size eggplant, sliced 1/4-inch thick, 1 egg, 1/2 c. milk, 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

How did you like this recipe?

Frequently Asked Questions