Lasagna is well known and loved for the layers of gooey cheese, carb-laden pasta, and meat. Eggplant Lasagna is a gluten-free, vegetarian version that is quick to make and is the perfect option for hot summer days. Replacing the pasta with layers of grilled eggplant makes this dish lighter but still provides great nutrition and sustenance. Serve it as a meal, a side dish, or an appetizer. With bold flavors of grilled eggplant, sweet summer tomatoes, garlic, basil, and cheesy goodness of Mozzarella, Fontina, and Parmesan cheeses, this dish is sure to please!
- 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
- Slice the eggplants lengthwise into ½ inch slices. Lay out flat and sprinkle with salt. Set aside for 5-10 minutes.
- 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.
- 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.
- Using the grater disk on the food processor, shred all the cheeses.
- 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.
- 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.
- Bake in a pre-heated 350 F oven for 20 minutes or until the cheese is melted and bubbly.
- Serve with crusty bread to sop up all the delicious juices!
Photo Step-By-Step
Slice the eggplants lengthwise into 1/2 inch slices. Lay out flat and sprinkle with salt. Set aside for 5-10 minutes.
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.
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.
Using the grater disk on the food processor, shred all the cheeses.
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.
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.
Bake in a pre-heated 350 F oven for 20 minutes or until the cheese is melted and bubbly.
Serve with crusty bread to sop up all the delicious juices!
My grandma loved it so much, and she has to follow her diet for diabetes. Thank you for the recipe Victoria. Healthy and yummy food recipe are always needed in my family. My son loved it too by the way, which made me so happy because we are trying to get him to eat his veggies. Will share it with other moms.
So happy your family loved the Eggplant Lasagna! Eating healthy should be enjoyable and easily fit into a family routine. Hopefully this recipe will make a regular appearance on your family’s dinner table!