2 servings

Usually lasagna feeds a crowd, but this one makes just enough for two. Depending on the size of your eggplant, you may end up with extra slices. Reserve them for another dish, such as eggplant Parmesan, or grill the slices and serve as a side dish.

How to Make It

Step 1

To prepare sauce, heat 1/2 teaspoon vegetable oil in a small saucepan over medium-high heat. Add onion; sauté 5 minutes or until lightly browned. Add garlic, and sauté 30 seconds. Add wine; cook 1 minute. Add tomatoes and the next 5 ingredients (tomatoes through tomato sauce). Reduce heat, and simmer 20 minutes.

Step 2

Preheat oven to 450°.

Step 3

To prepare eggplant, arrange the slices in a single layer on paper towels. Sprinkle 1/8 teaspoon salt on both sides of eggplant. Let stand 15 minutes, and pat dry. Combine water, 1 teaspoon oil, and egg white in a shallow bowl, stirring with a whisk. Place the breadcrumbs in another shallow bowl. Dip eggplant in egg white mixture, and dredge in breadcrumbs. Place breaded slices on a baking sheet coated with cooking spray. Bake at 450° for 24 minutes or until eggplant is golden and crisp, turning after 12 minutes. Cool on a wire rack.

Step 4

Combine cheeses and 1/8 teaspoon pepper. Spoon 1/4 cup sauce into bottom of an 8 x 4-inch loaf pan. Place one noodle over sauce. Arrange a single layer of eggplant slices over noodle; top with 1/4 cup sauce and about 3 tablespoons cheese mixture. Repeat the layers twice, ending with cheese. Cover and bake at 450° for 40 minutes.

Ratings & Reviews

Darian's Review

June 26, 2010
This is a favorite at our house. Eventually, I started using our preferred store-bought sauce to save time (gia russa cherry tomato). It is probably the most requested dinner from our four-year-old, even above pizza! I double the recipe in an 8x8 pan, for our family of three (that four year old loves it so much, she eats as much of it as we do!) and send the leftovers to work with my husband the next day - he reports it is great reheated too. I've prepared this for dinner guests as well as send-home meals for friends recovering from surgeries and each time it gets rave reviews.

tooraloora's Review

June 18, 2010
Made this with jarred sauce and it turned out great! Even though I was tempted to leave out eggplant step to hurry things along, I didn't-- and wouldn't recommend doing so. Keep an eye on it-- I should have tented some foil over it to keep it from browning too much.

mab346's Review

November 18, 2011
Do try the sauce as written.... it is a major contributor to the final product, especially with fire-roasted tomatoes!