Eggplant Lasagna Parmesan

Eggplant Lasagna Parmesan


How to Prepare

Cheese (½ cup)

Eggplant (8 – 9 eggplants) 


Parmesan cheese (3 cups) 

Olive Oil 

Mozzarella Cheese (2 ½ cups) 


  1. Cut the eggplants into thin slices about ¼ inch thick and salt both sides. 
  2. Once the eggplant is cut and salted, squeeze the eggplant over a strainer sot eh moisture can drain. 
  3. Preheat the oven to 375 degrees. 
  4. On a cookie sheet, drizzle some olive oil, rub the slices into the oil and place in the oven to roast until they are golden brown. 
  5. In a baking dish/pan, spread some sauce on the bottom of the pan. 
  6. Start layering the eggplant, a little pepper, mozzarella cheese, and parmesan cheese in the pan. 
    1. Start the layers over with the sauce. 
    2. Layer until you have reached the top of the baking pan. 
    3. Finish the top layer by adding sauce on top with the rest of the cheeses. 
  7. Place in the oven at 325 – 350 degrees for about 30 – 35 minutes. 
    1. Check frequently to make sure the cheese does not burn. 
  8. Let the lasagna set for 20 minutes. 
  9. Enjoy!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.