Eggplant Lasagna Recipe
Eggplant lasagna that is warm, comforting, and delicious!
This eggplant dish will trick the pickiest child into eating
After many attempts, I have finally found a veggie recipe that my young son absolutely loves. This eggplant lasagna is a delicious, comforting meal that will convert any eggplant hater – especially kids!
When I gave my toddler a plate of this eggplant lasagna, he ate the whole plate! When I told him I had made it with eggplant instead of pasta he said, “The lasagna was great. Not the eggplant” ,after eating all the lasagna on the plate! I am still not sure if he believes me that there are eggplants in the dish.
What exactly is eggplant lasagna?
It is similar to a regular lasagna, but instead of lasagna noodles, I use sliced eggplant. It is a great way to eat more healthy eggplants. It’s just as cheesy and creamy as a regular lasagna. You really won’t be able to tell that it is made with eggplant.
Many people use eggplant instead of pasta to make it a low-carb dish, or because they can’t eat gluten. It is also a flexible recipe that can easily be made vegetarian while still maintaining vitamins and minerals.
I really don’t like eggplant, Are you sure I can’t taste it?
I feel like eggplant is a misunderstood vegetable. It can be a delicious veggie, but many don’t know how to prepare it correctly. If you want to get the best taste and texture from the eggplant, then follow these tips when preparing the eggplant.
- After slicing your eggplant, sprinkle them with salt and let them sit for a couple of minutes. This will take out some of the bitter taste in eggplant and remove extra moisture. Following this tip will help the eggplant have a smoother taste and less slimy texture.
- A MUST! Either fry, roast or grill the sliced eggplant before putting it into the lasagna. Similar to salting the eggplant, roasting helps draw out some of the extra moisture in the vegetable. Having less water makes the eggplant hold its shape better when baking for a long time. My husband doesn’t like the taste of boiled eggplant, but eat it when its grilled, roasted or fried (wierd!). Believe me, it will really make a big difference particularly on the taste!
Getting your kids to eat their vegetables can be tough. But with this rich and creamy eggplant lasagna, you won’t have to fight them to enjoy their veggies. Just like my toddler, they’ll “love the lasagna, not the eggplant.” AKA, they won’t realize they are eating eggplant!
Even if you don’t have kids, you will surely love this low-carb, veggie-packed lasagna!
Try this easy eggplant lasagna recipe, and let me know in the comments how you and your family enjoyed it!
Please visit the rest of my page for more interesting recipes HERE
Eggplant Lasagna Recipe
- 3 pieces big eggplants (thinly sliced) about 1 cm
- salt for soaking the eggplant before frying
- 150 grams grated mozzarella cheese for topping
- fresh parsley for garnishing
- 1 garlic minced
- 1 big onion diced
- 500 grams tomato sauce
- 2 tablespoons olive or cooking oil for sauteeing
- ½ teaspoon italian seasoning
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon fish sauce or anchovies optional
- 1 piece dried bay leaves
- 3 tablespoons butter
- 3 tablespoons flour
- 250 ml milk
- salt & pepper to taste
- Slice the eggplants thinly about 1 cm thick, sprinkle with generous amout of salt and set aside for about 10 minutes.
- Rinse eggplant thouroughly under running water to remove excess salt.
- Fry eggplant on a medium heat until golden brown. Continue frying until all the eggplants are fried. Alternatively, you may roast or grill the eggplant as well.
- In a medium sized sauce pan, saute onion and garlic over medium high heat until fragrant. Add tomato sauce, bay leaves, sugar and fish sauce.
- Bring to a boil, reduce heat to low and let simmer covered for about half an hour stirring occasionally to avoid the bottom from burning. Season with salt and pepper to taste. Set aside.
- In a small saucepan, melt butter over medium heat then add flour. Stir continuously until a paste forms (roux). Continue cooking for about 2 minutes.
- Add milk to the roux slowly, stirring with a whisk, until you get a smooth consistency. Cook for about 5 minutes stirring continuously until the sauce has thickened. Season with salt and pepper to taste. Set aside.
EGGPLANT LASAGNA ASSEMBLY
- Preheat oven to 180°C
- To assemble, spread about 1/2 cup tomato sauce in the bottom of a 9x13-inch baking dish. Arrange eggplant over tomato sauce. Spread tomato sauce, then bechamel sauce. Repeat this process until all eggplants are used. Top with grated mozzarella cheese.
- Bake in preheated oven for 20 minutes or until top turns golden brown. Remove from oven then garnish with parsley.
- Let it cool for at least 10 minutes before serving. Enjoy!