Recipes › Pasta › Eggplant Lasagna Recipe

Eggplant Lasagna Recipe

Recipe by Pedro M. A. Neves

Eggplant Lasagna is a classic Italian vegetarian dish that layers tender roasted eggplant with rich tomato sauce, creamy béchamel, and melted cheese. This satisfying main course captures the essence of Southern Italian cooking, where eggplant is celebrated as a star ingredient. The result is a comforting, elegant dish that rivals traditional meat lasagna.

Ingredients

• 2 large eggplants (about 900g/2 lb total)
• 120 ml (1/2 cup) extra virgin olive oil
• 400 g (14 oz) canned crushed tomatoes
• 100 g (3.5 oz) tomato paste
• 4 cloves garlic, minced
• 1 medium onion, diced
• 2 g (1/2 tsp) dried oregano
• 2 g (1/2 tsp) dried basil
• Salt and black pepper to taste
• 60 g (4 tbsp) butter
• 50 g (1/3 cup) all-purpose flour
• 500 ml (2 cups) whole milk, warmed
• 60 g (1/2 cup) grated Parmigiano-Reggiano cheese
• 200 g (7 oz) fresh mozzarella, sliced or torn
• Fresh basil leaves for garnish

Instructions

1. Preheat oven to 190°C (375°F). Slice eggplants lengthwise into 8 mm (1/3 inch) thick slabs. Brush both sides with olive oil and arrange on baking sheets. Bake for 25 minutes until golden and tender.

2. While eggplants roast, prepare the tomato sauce. Heat 30 ml (2 tbsp) olive oil in a large saucepan over medium heat. Sauté diced onion and minced garlic until softened, about 4 minutes.

3. Add tomato paste to the pan and cook for 2 minutes, stirring constantly, to caramelize slightly. Pour in crushed tomatoes, oregano, and basil. Simmer for 15 minutes, stirring occasionally. Season with salt and pepper to taste.

4. Prepare the béchamel sauce. Melt butter in a separate saucepan over medium heat. Whisk in flour to form a paste (roux) and cook for 2 minutes, stirring constantly.

5. Gradually add warm milk to the roux while whisking continuously to prevent lumps. Continue cooking for 8-10 minutes until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and a pinch of nutmeg. Remove from heat.

6. Assemble the lasagna in a 9x13 inch (23x33 cm) baking dish. Spread a thin layer of tomato sauce on the bottom. Arrange a layer of roasted eggplant slices, then spread more tomato sauce, followed by a layer of béchamel and mozzarella.

7. Repeat layering process, ending with a final layer of béchamel sauce and a generous topping of grated Parmigiano-Reggiano and mozzarella.

8. Bake at 190°C (375°F) for 25-30 minutes until the top is golden brown and bubbling at the edges. Let rest for 10 minutes before serving to allow layers to set.

9. Garnish with fresh basil leaves and serve warm. Cut into square portions using a sharp knife dipped in hot water between cuts.

Substitutions

• Use dairy-free béchamel made with olive oil and plant-based milk and skip mozzarella for a vegan version
• Replace Parmigiano-Reggiano with pecorino Romano for a sharper, more piquant flavor
• Substitute 150g ricotta mixed into the béchamel for additional creaminess and protein
• Use fresh spinach layered between eggplant slices for added vegetables and nutrition

Tips

• Salt eggplant slices lightly and let them rest for 15 minutes before roasting to draw out moisture and improve texture
• Warm the milk before adding to the roux to prevent lumps and create a smoother béchamel sauce
• The lasagna can be assembled up to 24 hours ahead, covered with plastic wrap and refrigerated before baking
• Allow the finished lasagna to rest for at least 10 minutes after baking so the layers set and hold together when plated

Eggplant lasagna, or melanzane alla parmigiana-inspired lasagna, celebrates the Mediterranean bounty of Southern Italy, particularly Sicily and Campania, where eggplant grows abundantly. This dish reflects the Italian philosophy of vegetable-forward cooking and the regional mastery of layering flavors through simple, quality ingredients.

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