Shot of a casserole dish with layers of sliced eggplant, tomato sauce, and cheese.

Eggplant Lasagna

Shot of a casserole dish with layers of sliced eggplant, tomato sauce, and cheese.

Eggplant Lasagna

Layers of eggplant, fresh tomatoes, and mozzarella, baked in a savory tomato-basil sauce.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dishes
Cuisine Italian
Servings 4 Servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 large tomato, thinly sliced
  • 1 cup canned crushed tomatoes
  • 1 ½ teaspoons dried basil
  • 1 ½ teaspoons dried oregano
  • ¼ teaspoon salt, (optional)
  • 1 medium eggplant, thinly sliced
  • 8 ounces shredded part-skim mozzarella cheese

Instructions
 

  • Preheat oven to 425 F. Heat olive oil over medium heat in a medium nonstick skillet. Sauté onion until tender, about 2 to 3 minutes. Transfer to an 8-by-8-inch or 9-by-13-inch baking dish.
  • Sauté the garlic for 1 minute. Add the crushed tomato, basil, oregano, and salt, and cook gently over medium-low heat for 10 minutes.
  • Spread a layer of this mixture over the onion layer.
  • Add a layer of eggplant and follow with a layer of tomato, then sprinkle ⅓ of the mozzarella cheese over top.
  • Repeat layers of eggplant, tomato, and cheese until all ingredients are used. Finish with a layer of mozzarella cheese.
  • Cover with aluminum foil and bake for 25 minutes, or until vegetables are tender. Remove foil and bake an additional 10 to 15 minutes, or until layer of cheese is slightly browned.
Keyword Comfort Food, Eggplant, Grow Your Kids, Vegetarian
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