WEEKDAYS 1e|12c|p

Layered Eggplant Lasagna

Brandee Ellis
Servings: 12
1 to 2 hr

Layered eggplant makes this Italian casserole enjoyable for everyone (even the carb-free among us)!

  • Ingredients
  • step-by-step directions
Layered Eggplant Lasagna
  • Olive Oil
  • 1 Vidalia Onion (diced)
  • 1/2 bag of Spinach (cut stems off and rough chop)
  • 2-3 Garlic Cloves (minced)
  • 6-8 Portabella Mushrooms (gills and stems removed; sliced 1/4" thickness)
  • Red Wine
  • 2 large Eggplant (peeled, 1/2" thick slices)
  • 1 1/2 cups Panko Breadcrumbs
  • 16 ounces Ricotta or Cottage Cheese
  • 3 cups Shredded Mozzarella Cheese
  • 3 Eggs (2 for coating eggplant before panko crumbs and 1 with ricotta)
  • Flour
  • Marinara Sauce
  • Salt
  • Freshly Grated Parmesan Cheese
  • Seasonings for Panko
  • 1/2 teaspoon Sea Salt
  • 2 teaspoons Ground Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Paprika
  • 1 tablespoon Italian Seasoning
  • Preheat oven at 400°F.
  • Sauté Onions in Olive Oil until translucent, about 3-4 minutes. Add the Spinach and cook until wilted and bright green. Add the Garlic and cook until fragrant. Set aside to cool.
  • Sauté Mushrooms in Olive Oil until Mushrooms release liquid. Add a splash of Red Wine and boil off alcohol.
  • Place Flour in a shallow dish. Whisk 2 Eggs in a bowl. Whisk together Bread Crumbs and seasonings in another bowl.
  • Take slices of Eggplant and lightly coat in Flour then wet both sides with Egg and then coat with Panko Crumbs.
  • Heat a large sauté pan coated with Olive Oil and pan fry Eggplant in batches.
  • Set Eggplant aside when done and let cool.
  • Mix Ricotta, one Egg, Spinach mixture, Salt and Pepper in a bowl.
  • Spread Tomato Sauce in bottom of rectangular pan. Add a layer of Eggplant, then Spinach mixture, Mushrooms, and Mozzarella. Continue to layer in this order (about 3 layers).
  • After last layer of Mozzarella cheese, use the leftover sauce and place spoonfuls over top of lasagna before grating the Parmesan cheese on top. 
  • Top with Parmesan cheese.
  • Bake at 400°F for 30 minutes covered, uncovered for 15 minutes or until brown and bubbly.
  • Remove from oven and allow to rest for 15 minutes before serving.


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