Prep Time
50 Mins
Cook Time
1 Hour 40 Mins
Stand Time
20 Mins
Makes 8 to 10 servings

Layers of thin-sliced eggplant replace the meat in this cheesy lasagna recipe. Use the eggplant within a day or two of purchase for the best flavor.

How to Make It

Step 1

Cook first 3 ingredients in a 3 1/2-quart saucepan over medium-low heat 30 minutes. Remove from heat; stir in cream and Parmesan cheese. Set aside.

Step 2

Peel eggplant, and cut crosswise into 1/4-inch-thick slices. Sprinkle slices evenly with salt and black pepper. Stir together eggs and 3 Tbsp. water. Dredge eggplant in flour; dip into egg mixture, and dredge again in flour, shaking to remove excess.

Step 3

Cook eggplant, in batches, in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium-high heat 4 minutes on each side or until golden brown and slightly softened. Drain on paper towels. Repeat with remaining oil and eggplant, wiping skillet clean after each batch, if necessary.

Step 4

Layer 3 lasagna noodles lengthwise in a lightly greased 13- x 9-inch baking dish. Top with one-third tomato sauce mixture and half of eggplant. Dollop half of ricotta cheese evenly on eggplant in dish; top with half of mozzarella. Repeat layers with remaining noodles, one-third sauce mixture, remaining eggplant, and remaining ricotta. Top with remaining one-third sauce mixture and mozzarella cheese.

Step 5

Bake at 350° for 35 to 40 minutes or until golden brown. Let stand 20 minutes before serving.

Step 6

*6 no-cook lasagna noodles may be substituted. Prepare recipe as directed, reserving last half of mozzarella from top. Bake, covered, at 350° for 45 minutes. Sprinkle top with reserved cheese; bake, uncovered, for 20 more minutes or until golden brown.

Step 7

Note: For testing purposes only, we used Bertolli Vidalia Onion With Roasted Garlic pasta sauce.

Ratings & Reviews

tsmith79's Review

November 03, 2012
Excellent dish! Lots of cheese!

ReviewSL's Review

March 04, 2012
Delicious! Family asked for more. I roasted the eggplant to cut down on time and it turned out really well. Great flavor.

Patty46's Review

September 02, 2011
I do like the Barilla no cook lasagna noodles, simply because they are thinner. But I found if you do cook them, they work great and of course are bigger when you go to layer. Great recipe. I like the heavy cream. Also you can fry the eggplant in some Italian bread crumbs and flour, for more taste. I grow my own eggplant too. I add an egg and parmesan to my ricotta to help hold it together. Along with pepper and garlic powder.

elcramblett's Review

January 08, 2010
I really like this recipe and have made it several times. If you want to cut down on time and calories I have roasted or even grilled the eggplant with a little bit of olive oil and salt and pepper.

jnjhill's Review

March 05, 2009
Yummy! This is no cooking light recipe, so I'm glad the calorie content is not listed. It was a little labor intensive, frying the eggplant in batches, but worth the effort on occasion.