Eggplant Lasagna
Eggplant has nothing to with chicken, more with plants. Having stated the obvious we can finally bake some great eggplant lasagna!
At my-pasta-recipes.com we find it important to teach you how to make your own recipes. For this reason we have some great techniques in this recipe to make you a chef!
Read here all about how to grow your own eggplant!
Eggplant can be a hard vegetable to prepare correct. Baked eggplant may be a bit soggy and tasteless. Therefore it’s important to know how to grill an eggplant before making eggplant lasagna sheets to substitute the pasta you’d otherwise use.
Of course you are free to prepare you eggplant the way you like.
However we would like to teach you 1 way of preparing an eggplant the right way for a eggplant lasagna. For this eggplant lasagna we will use grilled and heavily seasoned eggplant as lasagna sheets. This eggplant will be baked in a pan. However a good technique also is to bake in an oven such as with our zucchini lasagna recipe.
Techniques you’ll learn with this recipe
- How to bake eggplant to make it crispy
- How to substitute lasagna sheets with other ingredients
- How to season eggplant to perfection
- How to make minced chicken
With the recipe you want to invest
- About 30 minutes of kitchen time
- About 30 minutes cooking time in oven
- About $15 for a 4 people
Eggplant Lasagna step-by-step
Ingredients for an Eggplant Lasagna
| Ingredient | How much Imperial | How much Metric |
| Olive oil | 2 tablespoons | 2 tablespoons |
| Eggplant | 18 ounces | 600 grams |
| Ground beef | 16 ounces | 500 grams |
| Onion | 2 onions | 2 onions |
| Tomato sauce | 33 ounces | 1 liter |
| Garlic | 6 cloves | 6 cloves |
| Olives | 4 ounces | 120 grams |
| Sundried tomatoes | 4 ounces | 120 grams |
| Grated strong/old cheese | 7 ounces | 400 grams |
| Dried oregano | 1 tablespoon | 1 tablespoon |
| Dried chili pepper | 1 teaspoon | 1 teaspoon |
| Flour | 1 tablespoon | 1 tablespoon |
| Salt & Pepper | A few pinches | A few pinches |
Eggplant Lasagna Preparation
- Chop the garlic as small as possible
- Chop the onion as small as possible
- Chop the olives in half
- Slice the sundried tomatoes in thin slices
- Slice the eggplant in its length as thin as possible!
- Mix the flour, chili, oregano salt & pepper for the seasoningmix
Eggplant Lasagna Cooking Instructions
Grilling the eggplant lasagna sheets
- Cover the eggplant generously with the seasoning-mix
- Bake the eggplant slices on high heat with a little oil.
- We want the eggplant slices as crunchy as possible! We need to bake out as much moist as possible! We want the eggplant to be dry!
- When ready put the eggplant slices on some kitchen tissues to dry a bit more. You may even put them in the preheated oven to dry more!
Cooking the sauce
- Sauté the chopped onion and garlic on medium heat
- Add the ground beef and bake until it’s cooked. Make sure the beef it cooked until brown. We want the beef to have some crunch to it.
- Add the tomato sauce, the olives sundried tomatoes and half of the grated cheese (the rest will go on top of the lasagna!) and stir!
- When the sauce is boiling turn of the heat: it’s time to make layers!
- First make a thin layer of sauce in the casserole.
- Put a layer of eggplant sheets.
- Add a layer of pasta sauce. Just enough so it covers all sheets.
- Keep on doing this until you all eggplant and sauce is finished.
- Add a final layer of all the cheese! Season with more herbs if you like!
- Bake in the over at 30min at 356°F or 180°C – or when the cheese on top is crunchy
- You don’t need a timer. When the cheese is starting to get a little gold / brown, this means that the lasagna is ready!
- Let the lasagna sit outside of the oven for about 15min before serving.