Eggplant Lasagna

Name: Eggplant Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants; 3 to 4 eggs; 1/2 lb. Provolone cheese; 1 lb. skim Mozzarella cheese; 3 lb. skim Ricotta cheese; 6 cloves fresh garlic; bread crumbs; oil (to fry with); 1 (8 oz.) pkg. frozen spinach; parsley; 1 large jar sauce or make your own ahead of time

Eats Now Editorial Team · 1270 kcal · Pasta & Noodles

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Eggplant Lasagna – a delicious recipe with eggplants, eggs, Provolone cheese, Mozzarella cheese, Ricotta cheese, garlic. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Servings: persons

2 large eggplants
3 to 4 eggs
1/2 lb. Provolone cheese
1 lb. skim Mozzarella cheese
3 lb. skim Ricotta cheese
6 cloves fresh garlic
bread crumbs
oil (to fry with)
1 (8 oz.) pkg. frozen spinach
parsley
1 large jar sauce or make your own ahead of time

1
Gently skin eggplant and slice thinly lengthwise.
2
Dip in egg and then bread crumbs.
3
Fry in pan with oil until medium gold; drain and set aside.

1270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 2 large eggplants, 3 to 4 eggs, 1/2 lb. Provolone cheese, 1 lb. skim Mozzarella cheese, 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.

Quick Info

Servings
4 servings
Calories
1270 kcal
Category
Pasta & Noodles

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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