A delicious grilled eggplant lasagna recipe that swaps the pasta with grilled slices of eggplants. It makes this Italian recipe a good option for those who seek a gluten-free lasagna recipe.
You may also like my eggplant Napoleon recipe.
Between the eggplant (aubergine) slices is a delicious, well-seasoned filling of beef, mushrooms, carrots, and mozzarella cheese. This eggplant lasagna makes a lovely dinner for the whole family. So delicious! It is even more delicious than ordinary lasagna.
What’s goes on this Italian Eggplant Lasagna?
Aubergine/eggplant, peeled, sliced lengthwise
Cooking oil spray
Minced beef
Garlic, minced
Onion, chopped
Mushrooms, sliced
Carrots, diced
Beef/chicken broth
tomato sauce
Hot sauce
Oregano
Thyme
Salt
Ground black pepper
Mozzarella
Chopped parsley (for serving)
How to make grilled eggplant lasagna?
Preparing the eggplant: Peel slices of eggplants lengthwise then arrange them in a baking sheet. Spray with cooking oil then bake until softened (about 3-4 minutes on each side).
Preparing the filling: Heat some oil in a skillet over medium heat. Add the onions and cook until they’re softened. Add the minced beef and cook until it’s browned. Next, add carrots, mushrooms, garlic, salt, and pepper. Cook for 8-9 minutes. Add tomato sauce, hot sauce, oregano, and thyme, stir. Then add the beef broth and simmer for 15 minutes then turn off the heat.
Assembling the eggplant lasagna casserole: Preheat the oven to 200C. Add a layer of the eggplants in a baking dish then top it with a layer of the beef mixture then add another layer of the eggplants. Repeat until you finish all the eggplants.
Next, top everything with a generous amount of of mozzarella. Cover the baking dish with foil. Bake for 20 minutes. Uncover the baking dish and bake for 15 more minutes.
Top Tips:
- If you prefer not to peel the eggplants before cooking it, that is fine. It is personal preference.
- Keep leftovers in the fridge for up to three days.
- Don't make your sauce runny, if the sauce is runny, it may make it mushy.
Variations
- You can replace Mozzarella cheese with cheddar or ricotta.
- Feel free to fry the eggplants instead of baking them. However, this will add too many calories to the dish.
Serving Suggestions
You can serve this Italian dish with a green salad, roasted veggies, or garlic bread.
Recipe FAQs
Yes, you can freeze it in a safe freezer container for up to two months.
Yes, you can even prepare it the day before, cover it well with aluminium foil and keep it in the fridge, ready to cook for 1-2 days.
You may also like:
Grilled Eggplant Lasagna Recipe
Ingredients
- 3 aubergine/eggplant , peeled, sliced lengthwise
- 500 g minced beef
- 4 cloves garlic , minced
- 1 onion big, chopped
- 150 g mushrooms , sliced
- 2 carrots small , diced
- ½ cup beef/chicken broth
- 1 cup tomato sauce
- 1 tablespoon hot sauce
- ½ teaspoon oregano
- ½ teaspoon thyme
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup mozzarella
- 1 tablespoon chopped parsley (for serving)
- cooking oil spray
Instructions
- Preparing the eggplant: Peel slices of eggplants lengthwise then arrange them in a baking sheet. Spray with cooking oil then bake until softened; about 3-4 minutes on each side.
- Heat some oil in a skillet over medium heat. Add the onions and cook until they’re softened. Add the minced beef and cook until it’s browned.
- Next, add carrots, mushrooms, garlic, salt, and pepper. Cook for 8-9 minutes. Add tomato sauce, hot sauce, oregano, and thyme, stir. Then add the beef broth and simmer for 15 minutes then turn off the heat.
- Preheat the oven to 200c. Add a layer of the eggplants in a baking dish then top it with a layer of the beef mixture then add another layer of the eggplants. Repeat until you finish all the eggplants.
- Next, top everything with a generous amount of of mozzarella. Cover the baking dish with foil. Bake for 20 minutes. Uncover the baking dish and bake for 15 more minutes.
Notes
- If you prefer not to peel the eggplants before cooking it, that is fine. It is a personal preference.
- Keep leftovers in the fridge for up to three days.
- Don't make your sauce runny, if the sauce is runny, it may make it mushy.
Variations
- You can replace Mozzarella cheese with cheddar or ricotta.
- Feel free to fry the eggplants instead of baking them. However, this will add too many calories to the dish.
Nutrition
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Caroline
Looks delicious! Can't wait to try it.
Melissa
I liked it, used cheddar cheese because it has a better flavour!
Olivia
Yes, grilled eggplant is way better than fried eggplant in making this recipe. Thanks!
Emily
I made it vegetarian and didn't add the ground beef. It was so delicious!