Eggplant Lasagna Recipe: A Comforting Dish

French

This eggplant lasagna is a comforting, family-style dish filled with generous layers and vibrant Mediterranean flavors.

With tender vegetables, a fragrant sauce, and a beautifully golden topping, it offers a delicious twist on traditional lasagna.

Easy Homemade Eggplant Lasagna Recipe

I’ve always had a soft spot for eggplants, and whenever they’re in my kitchen, I look for new ways to showcase their soft texture and delicate sweetness.

This eggplant lasagna has quickly become one of my favorite dishes to serve when I want something comforting yet a little lighter than the traditional version.

Instead of pasta sheets, the layers are built with tender, pan-seared eggplant slices, paired with a slow-cooked meat sauce bolognese and a smooth, creamy béchamel.

As everything bakes together, the flavors deepen and the top turns beautifully golden, creating a gratin that feels both familiar and refreshing.

It’s the kind of meal that works for busy weeknights, relaxed family dinners, or when you simply want something cozy and satisfying without feeling too heavy.

The balance between the richness of the sauces and the natural sweetness of the eggplant makes each bite incredibly comforting.

Try it once, and it may become a new favorite at your table.

Ingredients for a Flavorful and Tender Eggplant Lasagna

– Essential Ingredients

• 3 eggplants : Choose firm, shiny eggplants, they soften beautifully and bring natural sweetness.
• ½ tablespoon salt : Used to draw out excess moisture and reduce bitterness.
• 3 tablespoons oil : For searing the eggplant and enhancing its flavor.

– For the Bolognese Sauce

• 1 tablespoon butter : Adds richness and depth at the start of cooking.
• 2 tablespoons extra-virgin olive oil : Helps sweat the vegetables and build flavor.
• 1 finely chopped onion : Creates a sweet, aromatic base.
• 2 crushed garlic cloves : Adds warmth and complexity.
• 1 finely chopped celery stalk : Essential for an authentic Italian soffritto.
• 1 finely chopped carrot : Brings natural sweetness and helps thicken the sauce.
• 500 g (1 lb) ground veal : Tender, delicate, and ideal for a rich Bolognese.
• 1 glass of water : Helps the sauce simmer and develop deeper flavor.
• A pinch of freshly grated nutmeg : Adds warmth and enhances the béchamel later.
• 1 can chopped tomatoes (or 4-5 fresh tomatoes) : The juicy, tangy foundation of the sauce.
• Salt, black pepper, basil, oregano, and thyme : The Mediterranean herb blend that gives the sauce its signature aroma.

– For the Topping

• 4 tablespoons grated mozzarella : Creates the perfect golden, melty finish.

How to Prepare Eggplant Lasagna

1. Make the Bolognese Sauce

• Heat the butter and oil : Melt butter with olive oil in a heavy-bottomed pan over medium heat.
• Cook the aromatics : Add the onion and sauté until translucent and soft.
• Add the garlic and vegetables : Mix in the garlic, carrot, and celery. Cook for about 4 minutes to soften and develop flavor.
• Brown the meat : Add the ground veal, season with salt and pepper, and cook until no longer pink.
• Simmer the base : Pour in the water, add nutmeg, and let it simmer until partly reduced.
• Season and reduce further : Add herbs and spices. Let the mixture cook until the liquid fully evaporates.
• Add tomatoes : Stir in the tomatoes, lower the heat, and simmer uncovered until the sauce thickens. Adjust seasoning as needed.

2. Assemble the Lasagna

• Prepare the eggplants : Slice them thinly, sprinkle with salt, and let them sit for 20-30 minutes to release excess moisture. Rinse and pat dry.
• Sear the slices : Brush lightly with oil and cook on both sides over medium heat until golden.
• Prepare the sauces : Your Bolognese is ready. Use classic béchamel or replace it with Alfredo sauce for a creamier version.
• Layer the dish : Lightly butter an oven dish. Add a first layer of eggplant slices, spoon over some Bolognese, and sprinkle mozzarella. Repeat for three layers.
• Finish with sauce and cheese : Spread Bolognese on top and finish with mozzarella.
• Bake : Bake at 180°C (350°F) for about 30 minutes until bubbly and golden.
• Serve : Let rest briefly, then serve warm for perfectly defined layers.

Chef Tips for a Softer, More Flavorful Lasagna

– Reduce Eggplant Bitterness : Choose young, firm eggplants and let them rest with salt for 20-30 minutes before rinsing and drying. This removes excess moisture and softens any bitterness.

– Create a Light, Silky Béchamel : Use half milk and half water (or a mild plant-based milk). Add warm liquid gradually and whisk constantly. A pinch of nutmeg and a splash of cream at the end make it extra smooth.

– Achieve a Perfect Golden Crust : Combine mozzarella for meltiness and parmesan for color. Don’t use too much cheese, thin layers brown better. Finish with a quick broil for an irresistible crust.

– Avoid a Watery Lasagna : Reduce the Bolognese until thick, sear the eggplants instead of steaming them, and remove excess tomato juice if using fresh tomatoes. Let the lasagna rest 10 minutes before slicing.

Frequently Asked Questions (FAQ)

– Should I salt the eggplants beforehand? Yes, this helps reduce bitterness and prevents excess moisture during baking.

– How should I store leftover lasagna? Keep it covered in the fridge for 2-3 days. Reheat in the oven to regain a soft texture and a crispy top.

– Can I freeze eggplant lasagna? Absolutely. Let it cool completely, wrap tightly, and freeze for up to 2 months.

– Can I replace the béchamel? Yes, Alfredo sauce, light cream, or a mascarpone-based sauce work beautifully.

– Can I prepare the lasagna the day before? Yes. The flavors deepen overnight, making it even better the next day.

Other dishes to try

• Creamy Thai Red Curry Chicken
• Butter Bean Stew
• Oven baked haddock with fennel and olives