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Eggplant Lasagna


Main Dish Gluten Free

2 eggplants about 1-1/2 lbs each sliced 1/4 inch thick, about 26 slices
1 package spinach. Try Eartbound Farm Organic Cut Spinach
4 large eggs
1-1/4 cup ricotta cheese part-skim
1/2 cup parmesan cheese shredded (or any tomato-based sauce you like)
25 oz. marinara sauce
1 cup mozzarella cheese shredded

Servings 4

Preheat the oven to 450 degrees F.
Line 2 baking sheets with heavy foil and grease the foil. Grease a 9×13-inch baking dish and set aside.

Arrange the eggplant slices on the foil, overlapping slightly if necessary. Sprinkle with salt and pepper, then spray the eggplant generously with vegetable oil cooking spray.
Bake for 10 minutes or until the eggplant is very soft when pierced with a fork. Remove from oven, but leave the oven at 450 degrees.
Meanwhile, defrost the frozen spinach in a covered dish in the microwave for 4 minutes or until it’s soft enough to stir. Cool and squeeze out the excess liquid.
In a medium bowl, whisk the eggs, then stir in the ricotta, Parmesan and spinach.
Spread 1-1/4 cups of the marinara sauce over the bottom of the prepared baking dish. Lay half of the eggplant slices over the sauce, overlapping slightly if needed. Spread the spinach mixture over the slices, then top with the remaining eggplant. Spread the remaining marinara over the top.

Bake uncovered for 15 minutes. Sprinkle with mozzarella and bake 10 minutes more, or until the sides are bubbling and the cheese is melted. Let stand 10 minutes before cutting into squares.