Italian Appetisers

The Eggplant Parmesan Lasagna

The Eggplant Parmesan Lasagna. This recipe combines two family favorites into one delicious new all-time favorite!

While trying to make both dishes healthier, I created an easy Italian meal that my roommates have requested many times over.

It reminds me of childhood while looking forward into the future.

I will certainly be making this for my own children one day, hopefully not too soon (I’m kind of young…). Enjoy!




  • 2.5 tablespoons minced garlic
  • 6 tablespoons olive oil
  • 2 teaspoons red pepper flakes
  • 4 lbs tomatos, roughly chopped (I like Roma tomatoes for this recipe)
  • 1/4 cup fresh basil, roughly chopped
  • 1 teaspoon garlic salt


  1. In a heavy saucepan over medium heat, cook garlic in oil for about 3 minutes.
  2. Add the rest of the ingredients, cover, and let simmer for about an hour.
  3. Stir occasionally.

While sauce is cooking, prepare the EGGPLANT:


  • 3 eggplants
  • PAM spray


  1. Preheat oven to 350 degrees.
  2. Slice each eggplant lengthwise.
  3. You should get about 4-6 slices per eggplant.
  4. Line a baking sheet with foil.
  5. Line as many slices as you can on sheet in one layer.
  6. Spray each side of the slices with PAM. Bake for 5-10 min, until slightly brown, then flip and do the same to the other side.
  7. Repeat until all slices have been baked.

    Assemble the LASAGNA:

  8. 1 quart ricotta cheese (the skim and low-fat ones are great, too!). Mixing a little warm water with the ricotta makes it easier to spread in the layering process.
  9. 4 to 6 cups shredded mozzarella (again skim or reduced-fat are fine. You can also use one of those shredded “Italian Cheese” combo packs like Sargento makes)

  10. In a 9×13 pyrex lasagna dish, start layering.
  11. Begin by pouring a thin layer of tomato sauce on the bottom, then one layer of eggplant slices, then spread ricotta over the slices, and lastly top with a layer of mozzarella.
  12. Continue until all eggplant is used up, or until there is no more room.
  13. You can go pretty high in the dish because as it all melt, it will decrease in height.
  14. Bake at 350 for 30-45 minutes, or until cheese is golden and bubbling.

    Eat. Smile. Get someone else to wash the dishes.






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