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Eggplant lasagna - SAVOIR FAIRE by enrilemoine
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Eggplant Lasagna

This eggplant lasagna is a perfect summer dish. Lasagna noodles are substituted by slices of grilled eggplant, the sauce is a tomato and onion sofrito, sprinkled with fresh basil and top off with low fat mozzarella cheese.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Cuisine: Italian
Servings: 6
Author: Enri


  • 2 large unpeeled eggplants , finely sliced
  • Olive oil
  • 2 ½ cups of tomato and onion sofrito
  • 1/4 cup fresh basil leaves cut into julienne
  • Coarse sea salt
  • ¾ cup mozzarella cheese


  • Preheat oven to 350˚F.
  • Brush the eggplant slices (one side is enough) with olive oil.
  • In a medium-high heat grill pan, roast the eggplants until the grill marks, about 2 minutes on each side.
  • In a gratin mold, place a layer of eggplant and season with salt.
  • Add a layer of sofrito and some basil.
  • Repeat until finished with a layer of sofrito.
  • Distribute the mozzarella evenly over the top.
  • Bake for 25-30 minutes until the mozzarella begins to brown.
  • Allow to cool for at least 10 minutes before serving.