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Eggplant Lasagna Bolognese

September 6, 2013 Leave a comment Go to comments

Eggplant Lasagna Bolognese

Eggplants are plentiful at the farmer’s market and I was craving lasagna but didn’t want to eat or make heavy pasta. I remembered an eggplant lasagna I’d winged a while back and figured it was time to improve upon the recipe. I had some time, so I made a batch of the tasty bolognese recipe from Smitten Kitchen the day before I wanted to assemble and bake. I tried a different method of oven-baking eggplant which I also prepped the day before–and what resulted was a light but hearty (as in it will fill you up but it won’t sit like a gut bomb) eggplant-based lasagna that is leagues better than what I did before.

When I got home from work, I just reheated the bolognese, layered my eggplant slices with cheese, sauce and grilled veggies (portobello mushrooms, roasted red/yellow peppers, summer squash). Next time, I need to remember to use my deeper lasagna pan instead of my Pyrex 9×11…it all barely fit. 

Eggplant Lasagna Bolognese

Eggplant Lasagna Bolognese

Eggplant Lasagna Bolognese

  • 1 batch of Smitten Kitchen Bolognese (or use your favorite red sauce)
  • 3 medium eggplants, sliced into 1/4-inch rounds
  • Kosher salt
  • Panko bread crumbs
  • 2-3 eggs, beaten with salt & pepper to taste
  • Salt & Pepper to taste
  • Shredded Mozzarella (a bechamel would be nice but I was lazy)
  • Grated Parmesan
  • Whatever extra veggies you want to hide in there
  • olive oil

You can make the bolognese and eggplant in advance…you can assemble the whole thing in advance if you want too!

Eggplant Slices

  1. 45-60 minutes prior to cooking and in a large bowl, generously salt the eggplant slices to draw out extra moisture. When ready to start cooking, rinse salt off eggplant slices and pat dry with paper towels.
  2. Preheat oven to 475F.
  3. Lightly drizzle olive oil on a baking sheet.
  4. Dip both sides of eggplant in eggwash, coat generously in panko breadcrumbs, and place in a single layer on the baking sheet. When the sheet is full, drizzle tops of the eggplant slices with a little more olive oil and slide into the oven. Bake for ~10 minutes on each side until golden brown.


  1. Heat oven to 350F
  2. Cover the bottom of the lasagna pan with a light layer of sauce. Layer with eggplant slices. Add layer of cheese. Add layer of chopped/sliced extra veggies. Add layer of sauce. Repeat until you’ve filled your vessel
  3. Cover with tin foil and slide into the oven. Cook for ~30 minutes or until hot and bubbly. Remove tin foil and cover with cheese. When cheese is melted, pull out of the oven and let stand for ~15 minutes before eating.
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