Eggplant Lasagna Recipe

Is that what we see just a cover of what hides underneath? Make this eggplant lasagna recipe to see what lays underneath the cheese, is real!

As I lately have some time, I was browsing on the web yesterday. In search of fresh, stirring tips, inspiring meals that I have never used before, to astonish my loved ones with. Looking for a long time unfortunately could not find any interesting stuff. Just before I thought to give up on it, I came across this scrumptious and easy dessert by accident over Suncakemom. It seemed so fabulous on its snapshot, it required immediate actions.

It was easy to imagine how it is created, its taste and just how much my husband will love it. Actually, it is rather simple to please the guy in terms of desserts. Anyways, I visited the site and simply used the detailed instuctions that had been accompanied by superb shots of the method. It really makes life less difficult. I could imagine that it is a bit of a effort to shoot photographs down the middle of baking in the kitchen as you will often have gross hands thus i seriously appreciate the commitment she put in to build this blogpost and recipe easily implemented.

With that said I am encouraged to present my own recipe in the same way. Thanks for the thought.

I was fine tuning the original formula create it for the taste of my loved ones. I’ve got to say it turned out an incredible success. They prized the flavor, the thickness and enjoyed having a delicacy like this in the middle of a busy workweek. They quite simply asked for lots more, a lot more. So the next occasion I am not going to commit the same mistake. I’m going to double the volume .

This Eggplant Lasagna is from SunCakeMom.


Bolognese sauce

Render fat out from bacon, pancetta or any other type of pork fat that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done. Add onion, carrot and celery then saute with the bacon on high heat for about 5 minutes until the onion gets a slight translucent/glassy look.

Add the ground meat. Mix it well with the vegetables then cook it for 10-15 minutes while stirring it often until all the bigger chunks fall into smaller pieces. At this point the beef should lose all its pinkness and browned properly.

Add the water or wine, tomatoes, salt, black pepper and milk. Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally.

For more detailed instructions for the filling, check out how to make Bolognese sauce a.k.a Ragu. If our patience is wearing thin then use pureed tomato and cook it only for about 30 minutes before getting it ready for layering.


While the sauce is cooking cut the eggplants to about 0.08″ / 2mm thick slices then dry brine them for at least 10 minutes. Place the slices into a greased or parchment papered baking tray so they don’t much cover each other.

Put them into a 400°F / 200°C preheated oven for about 10 minutes until they get a bit roasted here and there. Depending on the availability of baking sheets and oven capacity we may need to do several batches.

Once the sauce is done divide it into two parts and spread one half onto the bottom of a casserole dish. With more ingredients we can make more layers like in our keto cabbage lasagna or zucchini lasagna.

Place a layer of eggplants on top.

Mix basil with oregano and ricotta then spread half of it with half of sliced or grated mozzarella on top. We can also just simply sprinkle the herbs on top of the cheese. Repeat the layering.

Place the lasagna under the broiler on maximum temperature on the top shelf until golden brown spots start to appear on the mozzarella for about 10 minutes.

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