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Sunday Suppers with Lunchbox Love – Cheesy Eggplant Lasagna

This is for our vegetarian friends and all lovers of eggplant! I think I can even make this work for my picky eaters. I mean, LOOK at all that cheese! I like to feature meals that appeal to as many of our followers s possible so if you rather have a meat with dinner, ADD MEAT! And enjoy! Check out Pint Sized Treasures for other delicious recipes!


Image from Pint Sized Treasures

  • 2 large eggplants, sliced lengthwise into 1/4 inch slices
  • Salt
  • extra virgin olive oil
  • 15 oz container ricotta cheese
  • 1 egg
  • 2 cups shredded Italian cheese
  • 4 cloves garlic, minced
  • 2 tbsp dried oregano
  • 2 tbsp Italian seasoning
  • 3/4 cups tomato sauce
  • 2 lbs roma tomatoes, thinly sliced
  • 1 cup mozzarella cheese
  • 10 leaves fresh basil, torn


  1. Place eggplant slices on a wire rack and sprinkle with salt. Allow to sweat for 20 minutes.
  2. Pre-heat oven to 450 degrees.
  3. Rinse eggplant and pat dry.
  4. Brush with olive oil on both sides and place on a parchment paper-lined baking sheet.
  5. Roast for 10-15 minutes.
  6. Remove and reduce temperature to 350 degrees.
  7. Mix ricotta, garlic, oregano, Italian, egg, and pepper in a bowl.
  8. Grease a 9×13 baking dish with non-stick cooking spray.
  9. Pour a couple of 1/4 cup of tomato sauce on the bottom of the baking dish and spread it around. Lay some eggplant slices on the bottom of the baking dish.
  10. Spread some ricotta cheese over the eggplant, followed by half of the tomato slices and some of the torn pieces of basil leaves.
  11. Layer 1 cup of the Italian cheese and 1/2 cup of the mozzarella followed by 1/2 cup of tomato sauce. Repeat those layers.
  12. Cover with foil and bake for 20 minutes.
  13. Remove foil and return to the oven and broil the cheese until just beginning to brown, about 5-6 minutes.


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