Homemade Eggplant Lasagna

It is that time of year again – the seasons are changing! With the change in seasons comes a change in produce. You have probably noticed more “heartier” fruits and veggies popping up in your garden and in the local farmer’s markets, like melons, peppers, the start of the fall squashes, and lets not forget eggplant.

Eggplant. I never quite to know what to do with eggplant. It’s one of those vegetables that I don’t get overly excited about and always end up dicing it and tossing it into a pasta dish of some sort. A few Fridays ago, as I was about to start the pasta water boiling, I stopped and thought to myself, “Wouldn’t it be cool to use the eggplant as the pasta?” I did a quick check to make sure I had all the ingredients on hand, and a few minutes later, a new recipe was developed! (Find recipe here***)

This Eggplant Lasagna is a fun, healthy alternative to the traditional lasagna recipe. It works great for people looking to reduce their carbohydrate intake, or for people who are on a gluten-free diet. It stores well in the fridge, so you can take it to work with you the next day for lunch, or serve leftovers the following night for dinner!

Eggplant Lasagna


– 3 small eggplants (or 1 1/2 medium eggplants)

– 2 large tomatoes

– 3 cloves garlic

– Basil, fresh, 1 cup

– Oregano, fresh, 1/2 cup

– 32 oz. Ricotta cheese

– 1 jar of organic pasta sauce (23.5 oz. Newman’s Own Organics works well) OR 1 cup organic pasta sauce and an additional 4-6 tomatoes

**Use organic produce whenever possible**


Start off by preheating your oven to 350 degrees Fahrenheit.

Then, slice the eggplant into thin sections, about 1/4″ thick. The thinner the slices, the softer the eggplant will be when it comes out of the oven. (insert Eggplant)

Next, mince the garlic and finely chop the basil and oregano. (insert Garlic and Herbs)

In your casserole dish or lasagna pan, begin by pouring a layer (about 1 cup) of organic pasta sauce on the bottom of the dish.

Place the eggplant slices on top of the sauce.

Add the ricotta on top of the eggplant.

Finish the layer off by adding the garlic and herbs, and either another thin layer of pasta sauce, or a layer of fresh tomatoes – whichever you prefer.

Repeat one or two times, depending on how deep your dish is. Finish with placing a layer of fresh tomatoes on top.

Place the dish in the oven and cook for about 35-40 minutes, until the tomatoes on top are bubbly and roasted.

Let cool for 10 minutes before slicing and serving. Stores well in the fridge for leftovers. Who doesn’t love cooking once and eating twice?!

Now that I have created this new recipe, I will know what to do next time I receive an eggplant in my weekly CSA pickup! I hope you all enjoy this recipe – it is fairly easy to make with just a few simple ingredients. Perfect for busy folks with not a lot of spare time on their hands!

Andrea Hood is a foodie, blogger, nature lover, and most recently a health coach. She loves spending time in the kitchen creating healthy recipes with local ingredients. She lives in Southern New Hampshire with her husband and two furry pups. For more recipes and information check out her blog at www.behealthybehappybelocal.com or visit her health coaching website, www.behealthybehappybelocal.co.

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About Farm, Foodie and Fitness

Kelly Roberts is a Healthy Living Advocate. She is the owner and CEO of Beach Pilates and Wellness and Farm Foodie Fitness. She is a Certified Holistic Health Coach and received her training from the Institute of Integrative Nutrition in New York City. Fueled by passion, she founded her holistic health practice, Farm Foodie Fitness. She educates and teaches her clients and the community the life changing benefits of nutrition and living a healthy lifestyle. Her practice consists of corporate and private clients from all across the country. Kelly is also the owner of Pilates on the Beach in Ocean City, Maryland and Bethany Beach, Delaware. She offers classes out on the beach for locals and visitors from May to September. She is a Certified Pilates instructor by world renowned Body Arts and Science International. BASI Pilates ®. For the past ten years, she has specialized in Pre and Post-Natal, athletes, rehabilitation, and clients with chronic illness. Kelly also offers private one-on-one sessions, as well as semi-private sessions. Kelly first discovered Pilates twelve years ago after a serious car accident left her with debilitating back and neck pain. She incorporates the Pilates method into her teaching and daily practice to maintain movement, a healthy lifestyle, and to live pain free. Kelly holds a Bachelor of Arts in Communications from Salisbury University with a concentration in Mass Media. Her passion for nutrition and food lead her to Alissa Cohen, where she studied to become a Certified Raw Chef. She enjoys incorporating raw foods into her diet and sharing her knowledge with her clients, friends, and family. She offers private and group cooking classes, food demos, and has also been a private chef to a number of families. Also a Certified Master Gardener, she understands the importance of fresh, local foods, and knowing where your food comes from. Kelly offers gardening knowledge, advice, and hands on training through community gardens. She also teaches elementary children the benefits of nutrition and how growing your own food through edible school yards. Kelly is also a published author; her fiction novel, "The Road to Chianti" and her summer and winter cookbooks, "Farm Foodie Fitness Homegrown.” She has been featured in Mind Body Green, Charleston Home Magazine, and many other publications. Kelly recently released her first fitness DVD "Beach Pilates and Wellness, Pilates Mat Workout." She also has a successful health, nutrition, fitness, and organic gardening blog. Make sure to check it out! www.farmfoodieandfitness.com. When Kelly is not running businesses she's chasing her two little ones. Contact Kelly to book seminars, demonstrations, book signings, or speaking engagements.

5 thoughts on “Homemade Eggplant Lasagna

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