Eggplant Lasagna
Perfectly portioned for one
- 1/2 eggplant (save the rest or if you’re feeling nice, make the husband/SO/friend one and double the recipe), thinly sliced
-handful of fresh basil
-3/4 cup organic marinara sauce (make your own if you’re feeling Betty Crocker-y or otherwise roll with some delicious organic marinara—look for one with no added chemicals or sugar)
-1 ts Italian seasoning
-4 small vine-ripened tomatoes (Campari are wonderful) or 1 beefsteak tomato, sliced
-1/4-1/2 cup cheese of choice (I used grated goat gouda)
-1 clove garlic, finely minced
-sea salt and pepper to taste
1. Preheat the oven to 375* and spray a cookie sheet with nonstick spray.
2. In a bowl, toss the eggplant with extra virgin olive oil, the sea salt and pepper, Italian seasoning and garlic
3. Place the eggplant slices on the cookie sheet and bake in the oven for 15 minutes, flip and bake an additional 10 minutes or so until they’re tender
4. While the eggplant is cooking, slice the tomatoes, grate the cheese, wash the basil and heat up the marinara sauce.
5. On a plate, place an eggplant round and top with marinara, sliced tomato, cheese and a couple leaves of basil.
6. Continue the same process with each layer, finishing with a single slice of eggplant, slice of tomato and basil to garnish.
7. Serve with your favorite salad beast
8. Feast
©2009 The Fitnessista
This looks delish, even for non-veggie lovers like me.
What an awesome presentation Gina! You’ve outdone yourself, even with doggie drama going on. Hope everyone’s feeling better soon
How thick would you say you’re slicing the eggplant? It looks pretty thin but I realize there is massive shrinkage factor b/c of the high water content. It’s so thin it looks almost like you mandolin’ed it. Which I am with my mandolin like you were at school with opening coconuts…so I am scared of it! LOL
Anyway, great photos!
it was about 1/2-3/4 inch thick. i didn’t feel like washing the mandolin
Love this! Adding to my digital recipe book RIGHT NOW.
You rule.
i love this recipe, especially cause i LOVE eggplant!
Yum! Great presentation
It looks especially gorgeous on the red and black plate!!
Looks mouth-watering good! Can’t wait to try it out.
Yummy! That is the perfect cold weather meal – hearty, vegetarian, and soooo good. Love that it’s healthy to boot.
This looks amazing. Eggplant Lasagna was on the menu tonight for us, but I didn’t have a recipe yet. I am totally trying this!
i think you can shorten the cooking time when grilling the eggplant on a grill foreman?
definitely! i just don’t like cleaning that thing- i’d rather put a cookie sheet in the dishwasher if i can help it
Great recipe, I can’t wait to try it! Hope Bella feels better
Enjoy the rest of your day!
Looks sooo pretty and I can imagine it tastes just as good!
Thanks for sharing the recipe.
Thank you for this awesome recipe! Would you believe I’ve NEVER had eggplant? My mom hates it, so we never had it growing up. I think it’s about time I got that fabulous purple veggie in my life!
Thank you so much for the recipe! I’ll be making this ASAP!
Nice…beautiful colors!
That looks and sounds so good! Bookmarking it
OH MY GOSH, you pretty much just made one the most perfect Italian meals EVER. I love lasagna, but cannot handle it often bc it’s so heavy, and I also adore eggplant… put them together and you’ve got a guaranteed winner!
That looks fantastic! Thanks for the recipe!!
Wow, looks great!
That looks beautiful. I can’t wait to make it! Thanks!
This looks so yummy! I have en eggplant I was going to roast in the oven for dinner tonight, but I think I have everything I need to make this… Gotta try it out. Looks so tasty
Eggplant roasted in the oven has got to be one of my top 10 fav foods.
Thanks for the recipe!
Mmm love eggplant lasagna! That version looks yummy:)
So yummy looking and healthayyy of course
I hope little B is feeling better!
yumm!
jenna
So pretty and delicious looking; I can taste its creamy goodness
Great recipe!! Thanks!! Beautiful presentation too.
I LOVE eggplant! This meal looks perfect
Awesome! Thanks for the recipe!
Perfect timing! I made a regular lasagne yesterday which clocked in at a massive 550 calories per piece — and they’re only small pieces! I’d resolved to use eggplant instead for my next lasagne, so will try out this recipe next time!
Great looking meal. The presentation looks like something that you would get in a really nice restaurant. Good job!
Wow, Gina! That’s freakin’ GORGEOUS!
YUM! I’m going to make this ASAP!
This looks yummy! I have never cooked with eggplant before…do you go through the process of “salting” it to get out the bitterness? I never know, so I never bother…but I finally picked up an eggplant at the farmer’s market to try my hand in the kitch.
hey kate,
i didn’t salt that one, but usually do if i’m going to be dehydrating the eggplant instead of roasting it.
another tip is to buy “male” eggplants– the indentation on the bottom of the fruit is more circular and shallow, while the female eggplant has a line-shaped indentation. the male eggplants are less bitter
Hi Gina! I think this is my first time commenting. =) This looks really mouth-wateringly appetizing – bonus points for presentation. I’m making it ASAP. Winner!
Question: Were your eggplant layers crispy? They look pretty nicely crisp in the photos, but given my experience with the vegetable, it tends to be pretty mush… What gives?
hey girl,
thanks so much for saying hi! hope to see you around here more often
the edges were crispier but the middle part was still soft.
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