Munchy Monday: Eggplant Lasagna

Eggplant is high in dietary fiber, folate, potassium, manganese, vitamin C, vitamin K, thiamin, niacin, vitamin B6, pantothenic acid, magnesium, phosphorus and copper.  I came late to eggplant, eating it for the first time in the form of eggplant parmesan at Scalini’s when I was due with my first child (no, it didn’t put me into labor).  I made this at home recently and it was really tasty.


  • 1 1/2 pounds eggplant, thinly sliced (I like to peel it too)
  • vegetable spray
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 16 ounces sliced mushrooms
  • 9 lasagna noodles
  • 1 jar (16 ounces) spaghetti sauce with vegetables
  • 8 ounces ricotta cheese, part-skim (I doubled all the cheeses)
  • 4 ounces shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
In large nonstick skillet sprayed with vegetable spray, quickly brown eggplant slices; set aside.
In the same skillet in hot olive oil, cook onion for about 3 to 4 minutes, stirring occasionally, or until tender. Add mushrooms; cook, stirring frequently, about 5 minutes or until mushrooms are tender (I put mine in the food processor so they’re tiny pieces).
Cook lasagna noodles in boiling salted water according to package directions. Into an 11×7-inch baking dish, spoon about 1/4 of the sauce. Arrange three alternate layers of lasagna noodles, ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese.
Bake eggplant lasagna at 350° for 30 to 40 minutes.
Baby Steps offers natural and prepared childbirth classes, breastfeeding classes and support, and doula services in the metro Atlanta area. Current locations include East Point, Douglasville, Marietta, Kennesaw, Buckhead, Sandy Springs, Lawrenceville, and Decatur. If these locations are not convenient for you we also offer private, in-home classes on your schedule. Contact us for more information.

2 thoughts on “Munchy Monday: Eggplant Lasagna”

Comments are closed.