Eggplant Lasagna
Prep time
Cook time
Total time
Recipe type: Main Dish, Side Dish
Cuisine: Italian
  • 2 Medium Eggplants
  • 3 Tomatoes
  • 1 small bunch Fresh Basil
  • 4 ounces (1/2 cup) Fontina Cheese
  • 8 ounces (1 cup) Mozzarella Cheese
  • 2 ounces (1/4 cup) Parmesan Cheese
  • 5 cloves garlic
  • Salt and black pepper
  • Olive oil
  1. Slice the eggplants lengthwise into ½ inch slices. Lay out flat and sprinkle with salt. Set aside for 5-10 minutes.
  2. With a sharp knife make an "X" on the tomatoes, place into a heat-proof bowl, and cover with boiling water. After 2-3 minutes take the tomatoes out of the water and peel the skins off.
  3. Place the tomatoes, cut into quarters, into a food processor along with the peeled garlic cloves, a few leaves of basil, salt and pepper, and a splash of olive oil. Process until smooth.
  4. Using the grater disk on the food processor, shred all the cheeses.
  5. Pat dry the eggplant slices. On a pre-heated and oiled pan or grill cook the eggplant slices, a few minutes on each side until opaque and soft.
  6. Layer the lasagna in a 9 by 13-inch baking pan in this order: eggplant first, tomato sauce, shredded cheese, fresh basil. Repeat in this order. Finish with cheese.
  7. Bake in a pre-heated 350 F oven for 20 minutes or until the cheese is melted and bubbly.
  8. Serve with crusty bread to sop up all the delicious juices!
Recipe by Welcome 2 Our Table at