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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 pounds - eggplant, peeled, sliced into 1/4-inch slices
  • 1 tablespoons - salt
  • 1 pounds - mozzarella grated
  • 3/4 cups - parmesan cheese
  • 24 ounces - tomato sauce
  • 1/2 teaspoons - basil
  • 1/2 teaspoons - oregano
  • 1 - medium onion, chopped
  • - garlic powder, to taste
  • Directions:

    Place eggplant slices in a shallow dish and sprinkle with salt. Let stand for 30 minutes. Rinse and pat dry.

    Mix tomato sauce, basil, oregano, onion and garlic powder in a pan and simmer for 10 minutes.

    In a 12-by-8-inch baking dish layer eggplant, sauce, parmesan, and mozzarella. Cover.

    Bake at 375 degrees F for 30 minutes; uncover and bake 5 minutes more until cheese browns.

    Brief Description

    Layered eggplant casserole without noodles; made with tomato sauce, parmesan and mozzarella.

    Main Ingredient:


    Category:  Vegetarian

    Cuisine:  Italian

    Prep Time: 1 hour(s)
    Cook Time: 45 min

    Posted By:


    Posted On:

    May 5, 2020

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