Three Cheese Eggplant Lasagna Recipe

Name: Three Cheese Eggplant Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 stick butter or margarine; 1 tsp garlic powder; 1 tsp Italian seasoning; 3 medium eggplants; 32 oz container of ricotta cheese; 2 cup shredded mozzarella cheese; 1/2 cup grated parmesan cheese; 2 eggs; 2 tsp dried parsley; 1 can or jar of your favorite sauce (15 ounces or so); 1 salt and pepper to taste

Servings: persons

1
Slice eggplant lengthwise.
2
You can peel them or leave the skins on.
3
Slice eggplant to 1/4 inch thickness
4
Melt butter and combine the garlic powder and Italian seasoning.
5
(Or whichever herbs and flavors you like.)
6
Brush both sides of the eggplant with the melted butter mixture.
7
Grill eggplant in small batches until all the pieces are translucent and cooked through.
8
Put on a plate and allow to cool so you are able to handle them.
9
Preheat oven to 350.
10
In large bowl mix ricotta, parsley, parmesan, and one cup of the mozzarella cheese.
11
Add salt and pepper to taste.
12
Add eggs and mix well.
13
Pour 1/3 of sauce in bottom of 8x8 baking pan.
14
Place eggplant slices on the sauce to make your first layer.
15
Make sure pieces are close together or overlapping slightly.
16
Spread some of the cheese mixture over the eggplant to make your next layer.
17
Add a layer of eggplant and a cheese layer.
18
(You may have extra cheese leftover, you can stuff some pasta with it.)
19
The last layer should be eggplant and then pour the sauce over the top to cover it.
20
Then top with a cup of shredded cheese.
21
(Or more if you like it cheesy)
22
Bake for 20-30 minutes or until cheese is melted and it is hot and bubbly around the edges of the pan.
23
Let cool for 5-10 minutes to make it easier to cut and so it stays together.
24
Goes great with garlic bread and a salad!!
25
Manga!!
26
Enjoy!
27
!

1109

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 stick butter or margarine, 1 tsp garlic powder, 1 tsp Italian seasoning, 3 medium eggplants, and more.

Yes, Three Cheese 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.

That's it — enjoy your meal!

Three Cheese Eggplant Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions