Eggplant Lasagna Recipe

Is that what we see just a cover of what hides underneath? Make this eggplant lasagna recipe to see what lays underneath the cheese, is real!

As I recently have some time, I had been surfing on the web yesterday. Looking to find new, stirring thoughts, inspirational dishes that I’ve never tested before, to treat my family with. Looking for quite some time yet could not find too many interesting stuff. Just before I wanted to give up on it, I came upon this scrumptious and easy treat simply by chance at Suncakemom. The dessert looked so yummy on its image, it called for immediate actions.

It had been simple enough to imagine the way it is created, its taste and just how much my hubby is going to like it. Mind you, it is extremely easy to keep happy the man in terms of puddings. Anyways, I got into the page and simply followed the comprehensive instuctions that were accompanied by great shots of the task. It really makes life less difficult. I could imagine that it is a slight hassle to take snap shots in the midst of cooking in the kitchen as you may most often have sticky hands thus i highly appreciate the time and effort she put in to build this post and recipe easily implemented.

With that said I’m empowered to present my personal recipes in the same way. Appreciate your the concept.

I was tweaking the initial mixture create it for the taste of my family. I can say it absolutely was an awesome outcome. They enjoyed the taste, the structure and loved getting a delicacy like this in the midst of a stressful week. They basically wanted lots more, many more. Hence next time I am not going to make the same mistake. I am gonna double the quantity to get them pleased.

For more Eggplant Lasagna Recipe check out SunCakeMom


Bolognese sauce

Render fat out from bacon, pancetta or any other type of pork fat that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done. Add onion, carrot and celery then saute with the bacon on high heat for about 5 minutes until the onion gets a slight translucent/glassy look.

Add the ground meat. Mix it well with the vegetables then cook it for 10-15 minutes while stirring it often until all the bigger chunks fall into smaller pieces. At this point the beef should lose all its pinkness and browned properly.

Add the water or wine, tomatoes, salt, black pepper and milk. Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally.

For more detailed instructions for the filling, check out how to make Bolognese sauce a.k.a Ragu. If our patience is wearing thin then use pureed tomato and cook it only for about 30 minutes before getting it ready for layering.


While the sauce is cooking cut the eggplants to about 0.08″ / 2mm thick slices then dry brine them for at least 10 minutes. Place the slices into a greased or parchment papered baking tray so they don’t much cover each other.

Put them into a 400°F / 200°C preheated oven for about 10 minutes until they get a bit roasted here and there. Depending on the availability of baking sheets and oven capacity we may need to do several batches.

Once the sauce is done divide it into two parts and spread one half onto the bottom of a casserole dish. With more ingredients we can make more layers like in our keto cabbage lasagna or zucchini lasagna.

Place a layer of eggplants on top.

Mix basil with oregano and ricotta then spread half of it with half of sliced or grated mozzarella on top. We can also just simply sprinkle the herbs on top of the cheese. Repeat the layering.

Place the lasagna under the broiler on maximum temperature on the top shelf until golden brown spots start to appear on the mozzarella for about 10 minutes.

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