Eggplant Lasagna [RECIPE]

Eggplant lasagna

Our eggplant lasagna is so delicious, your family will never realize it is actually healthy too! (Photo by Jathan Fink, Jadeworks Entertainment)


If you don’t cook with eggplant, you’re missing out. Not only is it full of dietary fiber, vitamin B1 and copper, but it is also a good source of manganese, vitamin B6, niacin, potassium, folate and vitamin K. This dish uses four whole eggplants, which are typically in season this time of year and can be purchased pretty inexpensively. Best of all, they combine here to create a new spin on an Italian classic, but without the noodles and the extra carbohydrates that come with them. If you are making this dish for someone who is vegetarian, simply eliminate the chicken sausage from the recipe. Either way, it’s full of wonderful flavors and will satisfy your comfort food cravings!

PREP: 10 minutes
COOK: 1 hour 10 minutes


  • 4 medium eggplants sliced lengthwise 3/4-inch thick
  • 1 pound sweet italian chicken sausage, casings removed
  • 3 tablespoons extra-virgin olive oil, plus more for baking dish
  • Kosher salt
  • Fresh ground pepper
  • 1 15-ounce container whole milk Ricotta cheese
  • 3 large eggs
  • 1 cup grated Parmesan cheese
  • 2 teaspoons dried oregano
  • 2 cups marinara sauce


  1. Preheat oven to 450°F. Place eggplant slices in a single layer on rimmed baking sheets. Brush eggplant with olive oil, then sprinkle with salt and pepper. Roast eggplant for 15 minutes, then flip slices over and repeat process with oil, salt and pepper and roast for an additional 15 minutes. Transfer eggplant to a plate, carefully removing slices from baking sheets to prevent tearing. Set aside.
  2. Cook sausage in a heavy bottomed pan over medium-high heat until browned, crumbling meat with a spatula. Drain on paper towels and set aside.
  3. In a large bowl, combine Ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
  4. Brush an 8-inch square baking dish with oil. Lay a fourth of the eggplant slices in the bottom of the dish; spread half of the sausage on top, then top with half of the marinara sauce. Top with another fourth of eggplant; spread with half of the Ricotta mixture. Repeat layers, ending with Ricotta; sprinkle 1/2 cup Parmesan on top. Bake until bubbling and golden, about 25 minutes. Cool 10 minutes before serving.

YIELDS: 4 servings

About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

One Response to Eggplant Lasagna [RECIPE]

  1. Jathan Fink says:

    Reblogged this on Jadeworks Entertainment and commented:

    Our test kitchen is at it again! This time they’re using in-season eggplant to create a new spin on classic lasagna, but without the noodles. This is one comfort food made healthy we bet even Garfield would love!

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