How to Make Eggplant Lasagna (That ISN'T Soggy!)

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while maintaining texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds umami flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive than olive oil.

Remove the top stem from the eggplant and the back.

Cut the eggplant into slices about 1/2-inch thick.

Spread the eggplant slices over a cutting board with space in between.

Sprinkle salt on one side of the eggplant to sweat it out, then flip and salt the other side.

Let the salted eggplant sit for about 30 minutes.

Prepare a three-step dredging process: coat eggplant in flour, then dip in an egg and milk mixture, and finally coat in grated Parmesan cheese.

Bake the coated eggplant at 375°F for about 10 minutes on each side, ensuring to oil the baking sheet to prevent sticking.

Upgrade the fire-roasted tomatoes by adding basil, garlic paste, and grated Parmesan cheese.

Chop up the mushrooms and shred the cheese while the eggplant is baking.

Start building the lasagna by spreading a thin layer of the upgraded tomato mixture on the bottom of the pan.

Layer the first layer of eggplant to cover the bottom of the pan evenly.

Add a layer of the upgraded tomato mixture on top of the eggplant.

Add a layer of chopped mushrooms over the tomato mixture.

Add another layer of the baked eggplant on top of the mushrooms.

Spread the remaining tomato mixture evenly over the eggplant.

Top with shredded cheese, ensuring an even spread.

Sprinkle dried basil on top for garnish.

Bake in the oven at 375°F for about 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens