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Eggplant Lasagna


1 large eggplant, sliced in rounds about ½” thick

2 eggs beaten

3/4 -1 c seasoned breadcrumbs

1/4-1/2 c olive oil, divided

1 (15-ounce) container whole milk ricotta cheese

1/4 cup grated Parmesan, divided + a little extra

1 c shredded mozzarella cheese

¼ c chopped Parsley

1 egg + 1 yolk

Kosher Salt and black pepper

3- 3 1/2 cups Jersey Garden Vegetable, Tomato Basil or Marinara Sauce or your own tomato sauce or your own recipe.

2-3 links hot or sweet Italian sausage removed from the casing.  Browned and crumbled.

Preheat oven to 350 degrees F. Slice the eggplant cut the slices in ½.  Dip each piece of eggplant into the beaten egg and then coat with breadcrumbs.  Heat ¼ c oil over medium heat.  Fry the slices until golden brown on each side.  Remove to paper towel to drain. Replenish oil as needed.  Repeat until all the eggplant is fried.

While eggplant is frying, prepare the filling:  Mix the ricotta cheese with the parsley, parmesan, mozzarella, and eggs.  Mix in salt and pepper to taste. Pour 1 1/2 c marinara sauce into an 8 or 9” pan.  Arrange ½ of the sliced eggplant in a single layer, slices can be slightly over lapping over the sauce. Top with Ricotta filling, arrange remaining slices of eggplant over the filling.  Sprinkle with crumbled cooked sausage.  Top with 2 cups or so of the marinara sauce.  Sprinkle with a little parmesan, cover the pan with foil

Bake 35- 40 minutes.  Sauce should be bubbling.  Remove from the oven.  Allow the lasagna to sit for 10 minutes before serving.

Farm Kitchen Tip from Jenn Borealo – Serving suggestions:  Serve with Linguini with Garlic and Oil recipe on website and a  tossed salad. Vegetarian:  Sausage is optional, sautéed mushrooms or chopped pepper would be a good substitute.

Recipe & photos provided by Jenn Borealo, Culinary Specialist at Alstede Farms

 Want to learn more about eggplant? Read our blog 


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