Eggplant Lasagna

The perfect family dinner for winter!

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25 mins
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60 mins


1. Preheat the oven to 200°C. Coat a large oven tray with oil and arrange the sliced eggplant in a single layer, brush with the more oil and sprinkle with salt and pepper. Roast for 25 minutes or until golden brown, flipping the slices half way through.

2. Meanwhile, in a large pan over medium heat; add the onion and mushrooms, cook for 5-10 minutes until mushrooms are sot. Add garlic, mixed herbs and salt to taste. Cook for 5 minutes, add passata and remove from heat. Stir to combine.

3. In a large bowl combine ricotta, parmesan, 1/2 cup mozzarella, egg, salt and pepper, stir in spinach.

4. In a baking dish, spoon half the passata mix into the bottom, top it with a single layer, using half the sliced eggplant. Add all the ricotta mixture and the remaining eggplant. Add with the remaining passata and top with the remaining mozzarella. Bake for 30 Minutes until the cheese has melted and has browned. Let rest for 5 minutes. Enjoy!


  • 2 -3 Large Eggplants, Sliced Approx. 1.5cm Thick
  • 200g White Mushrooms, Sliced
  • 140g Passata
  • 1 tbs Mixed Herbs
  • 1 Brown Onion, Diced
  • 1 tbs Garlic, Minced
  • 500g Ricotta
  • 100g Spinach
  • 2 cups Mozzarella
  • 1 Egg
  • Olive Oil
  • Salt
  • Pepper

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