Eggplant Lasagna

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July is National Eggplant Month! In honor of the beautiful eggplant, I made this eggplant lasagna. With the PKU conference in Chicago coming up, I’ve been trying to continue making recipes, but also try to use ingredients I already have or recipes where I only need to buy 1 or 2 things. So, while I would have loved to make a more complex recipe for you guys, this is what I have for today. I wanted to make eggplant parmesan, but I was having difficulty figuring out the breadcrumb situation. So I’ll figure that out in the future and make that recipe at another time. Also, who else is super excited for this Chicago conference? Because I know I am!

I do make a lot of eggplant variations with pasta sauce and cheese, so there are definitely options for how to use your eggplant. I do want to spend more time in the future coming up with other ways to cook it. I know that there are some eggplant recipes with Asian influence that I would like to try, so I’ll probably look into that soon. 

For this recipe, to prepare the eggplant you need to slice it, drizzle it with olive oil, and bake it at 375 degrees for about 15-20 minutes before you actually put together the lasagna stack. Make sure you give yourself some time to make this recipe as it will take at least an hour with the baking times. In your casserole dish, layer the bottom with a thin layer of sauce, then place the eggplant slices on to cover the bottom. Then you will add another layer of sauce followed by the mozzarella cheese and some of the seasonings. You can also mix the seasonings into the sauce ahead of time so you don’t need to add them on each layer. Continue to stack the eggplant, sauce, and cheese until the casserole dish is full. Garnish the top with the parmesan shreds and some basil or oregano. This then just needs to be cooked uncovered for 15-20 minutes in the oven. 

For tomato sauce, I usually just use some traditional Ragu sauce, but if you know how to make homemade tomato sauce that would definitely taste better. I really want to make homemade tomato sauce one day, but it seems time consuming and definitely a challenge, so I haven’t yet tackled that recipe. But maybe someday in the future. I used Violife mozzarella shreds and the Follow Your Heart parmesan shreds for this recipe. I tend to alternate between vegan cheeses based on what I see available at the store.  

Do you have a favorite eggplant recipe? What’s your favorite way to eat eggplant? Sometimes the simplest way to cook it is my favorite -- slice it, season it, and bake it, that’s it! But sometimes that really does just hit the spot! I hope you guys enjoy this recipe!

Similar Recipes: PKU Lasagna, Eggplant Pizza, Italian Sautéed Eggplant, Grilled Eggplant and Artichoke Salad

Tools Needed:

Casserole dish

spatula

Ingredients:

1 large Eggplant (520g)

1 cup Tomato sauce (250g) 

1 cup Vegan mozzarella shreds (130g) 

¼ cup Vegan parmesan shreds (28g)

2 tbsp Olive oil

¼ tsp Dried basil

¼ tsp Dried oregano

¼ tsp Garlic powder

Salt (to taste)

Pepper (to taste)

Servings per recipe: 6

Serving size: 1 stack 

Phe per serving: 47mg

Directions:

  1. Preheat the oven to 375 degrees F.

  2. Slice eggplant in ¼-inch thick slices. Place them on a baking sheet. Drizzle with olive oil  and put them in the oven for 15-20 minutes.

  3. Using a medium sized casserole dish, put a thin layer of sauce down followed by placing eggplant slices on top to cover the bottom of the dish.

  4. Next, add another layer of tomato sauce on top of the eggplant, followed by a layer of the mozzarella cheese and seasonings. Continue layering in that order until the casserole dish is full.

  5. Top the casserole with the shredded parmesan.

  6. Place the eggplant lasagna into the oven and bake for 25-30 minutes uncovered until the top turns golden and the cheese gets bubbly.

  7. Remove from the oven and let the casserole sit for 10 minutes to let the layers set. 

  8. Garnish with fresh basil (optional). Serve and enjoy!

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