Eggplant Lasagna

eggplant lasagna

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

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  1. Jessica @ How Sweet It Is on October 26, 2009 at 3:10 pm

    This looks delish, even for non-veggie lovers like me. 🙂

  2. Averie (LoveVeggiesAndYoga) on October 26, 2009 at 3:13 pm

    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!

    • Fitnessista on October 26, 2009 at 3:14 pm

      it was about 1/2-3/4 inch thick. i didn’t feel like washing the mandolin 😉

  3. brittney on October 26, 2009 at 3:16 pm

    Love this! Adding to my digital recipe book RIGHT NOW.

    You rule.

  4. Lizzy on October 26, 2009 at 3:22 pm

    i love this recipe, especially cause i LOVE eggplant!

  5. Spotty Prep on October 26, 2009 at 3:32 pm

    Yum! Great presentation :)It looks especially gorgeous on the red and black plate!!

  6. angela on October 26, 2009 at 3:33 pm

    Looks mouth-watering good! Can’t wait to try it out.

  7. Chloe (Naturally Frugal) on October 26, 2009 at 3:37 pm

    Yummy! That is the perfect cold weather meal – hearty, vegetarian, and soooo good. Love that it’s healthy to boot.

  8. Jennifer @ His N' Her Health on October 26, 2009 at 3:43 pm

    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!

  9. Juicy Jessy on October 26, 2009 at 3:58 pm

    i think you can shorten the cooking time when grilling the eggplant on a grill foreman?

    • Fitnessista on October 26, 2009 at 4:04 pm

      definitely! i just don’t like cleaning that thing- i’d rather put a cookie sheet in the dishwasher if i can help it 😉

  10. Gabriela on October 26, 2009 at 4:16 pm

    Great recipe, I can’t wait to try it! Hope Bella feels better 🙂 Enjoy the rest of your day!

  11. Abby (Abby's VeGaN Eats) on October 26, 2009 at 4:17 pm

    Looks sooo pretty and I can imagine it tastes just as good! 🙂 Thanks for sharing the recipe.

  12. Mama Pea on October 26, 2009 at 4:20 pm

    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!

  13. Shelby on October 26, 2009 at 4:49 pm

    Thank you so much for the recipe! I’ll be making this ASAP!

  14. Pam on October 26, 2009 at 4:50 pm

    Nice…beautiful colors!

  15. Diana on October 26, 2009 at 5:07 pm

    That looks and sounds so good! Bookmarking it 😉

  16. Joelle (The Pancake Girl) on October 26, 2009 at 5:30 pm

    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!

  17. K on October 26, 2009 at 5:36 pm

    That looks fantastic! Thanks for the recipe!!

  18. Whitney @ Lettuce Love on October 26, 2009 at 6:25 pm

    Wow, looks great!

  19. Carrie on October 26, 2009 at 6:25 pm

    That looks beautiful. I can’t wait to make it! Thanks!

  20. Mary on October 26, 2009 at 6:31 pm

    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!

  21. Paige @ Running Around Normal on October 26, 2009 at 7:07 pm

    Mmm love eggplant lasagna! That version looks yummy:)

  22. carolinebee on October 26, 2009 at 7:26 pm

    So yummy looking and healthayyy of course 🙂 I hope little B is feeling better!

  23. Jenna on October 26, 2009 at 7:39 pm


  24. Sarah @ The Foodie Diaries on October 26, 2009 at 7:46 pm

    So pretty and delicious looking; I can taste its creamy goodness 🙂

  25. Melissa (Melissa Likes To Eat) on October 26, 2009 at 8:35 pm

    Great recipe!! Thanks!! Beautiful presentation too.

  26. Jessie (Vegan-minded) on October 26, 2009 at 8:57 pm

    I LOVE eggplant! This meal looks perfect 🙂

  27. Foodie (Fab and Delicious Food) on October 27, 2009 at 12:52 am

    Awesome! Thanks for the recipe!

  28. Erin on October 27, 2009 at 6:05 am

    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!

  29. Island Girl Eats on October 27, 2009 at 9:30 am

    Great looking meal. The presentation looks like something that you would get in a really nice restaurant. Good job!

  30. Jordan on October 27, 2009 at 11:16 am

    Wow, Gina! That’s freakin’ GORGEOUS!

  31. Katie on October 28, 2009 at 7:54 pm

    YUM! I’m going to make this ASAP!

  32. Kate on November 2, 2009 at 9:07 am

    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.

    • Fitnessista on November 2, 2009 at 9:15 am

      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 😀

  33. Aletheia on November 8, 2009 at 9:49 pm

    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?

    • Fitnessista on November 9, 2009 at 8:40 am

      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.

  34. Hannah on January 23, 2011 at 9:52 am

    made this last night and it was delicious. I added in some mushrooms in between layers- and spinach instead of basil. it was delicious. even my carnivorous boyfriend thought it was delicious!

    • Fitnessista on January 23, 2011 at 10:13 am

      so glad you liked it! thanks for reminding me to make this again 🙂

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