Eggplant For Lasagna

Is that what we see just a cover of what hides underneath? Make this eggplant lasagna recipe to see what lays underneath the cheese, is real!

As I lately have some time, I had been browsing on the web a few days ago. Looking for new, intriguing ideas, inspirational recipes that I’ve never used before, to astonish my family with. Hunting for a while but couldn’t come across any interesting things. Just before I thought to give up on it, I stumbled on this scrumptious and simple treat simply by luck on Suncakemom. The dessert looked so delightful on its photos, that called for immediate action.

It had been not so difficult to imagine how it is made, its taste and just how much boyfriend will like it. Mind you, it is rather easy to please him when it comes to treats. Anyhow, I went to the blog and simply followed the step by step instuctions which were accompanied by wonderful photographs of the process. It really makes life much easier. I could imagine that it’s a slight effort to shoot photographs down the middle of cooking in the kitchen as you will often have sticky hands and so i pretty appreciate the time and effort she placed in to make this post and recipe easily followed.

With that said I’m empowered to present my own, personal dishes in a similar fashion. Many thanks for the idea.

I had been tweaking the original recipe create it for the taste of my family. I have to tell you it turned out an awesome outcome. They prized the taste, the consistency and enjoyed having a sweet such as this during a stressful week. They quite simply wanted even more, many more. Hence the next time I’m not going to make the same miscalculation. I am going to twin the amount to get them delighted.

You can find the original Eggplant For Lasagna at SunCakeMom


Bolognese sauce

Render fat out from bacon, pancetta or any other type of pork fat that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done. Add onion, carrot and celery then saute with the bacon on high heat for about 5 minutes until the onion gets a slight translucent/glassy look.

Add the ground meat. Mix it well with the vegetables then cook it for 10-15 minutes while stirring it often until all the bigger chunks fall into smaller pieces. At this point the beef should lose all its pinkness and browned properly.

Add the water or wine, tomatoes, salt, black pepper and milk. Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally.

For more detailed instructions for the filling, check out how to make Bolognese sauce a.k.a Ragu. If our patience is wearing thin then use pureed tomato and cook it only for about 30 minutes before getting it ready for layering.


While the sauce is cooking cut the eggplants to about 0.08″ / 2mm thick slices then dry brine them for at least 10 minutes. Place the slices into a greased or parchment papered baking tray so they don’t much cover each other.

Put them into a 400°F / 200°C preheated oven for about 10 minutes until they get a bit roasted here and there. Depending on the availability of baking sheets and oven capacity we may need to do several batches.

Once the sauce is done divide it into two parts and spread one half onto the bottom of a casserole dish. With more ingredients we can make more layers like in our keto cabbage lasagna or zucchini lasagna.

Place a layer of eggplants on top.

Mix basil with oregano and ricotta then spread half of it with half of sliced or grated mozzarella on top. We can also just simply sprinkle the herbs on top of the cheese. Repeat the layering.

Place the lasagna under the broiler on maximum temperature on the top shelf until golden brown spots start to appear on the mozzarella for about 10 minutes.