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    Home » Dinner

    Grilled Eggplant Lasagna Recipe

    Published: May 14, 2022 by Radwa · This post may contain affiliate links. 4 Comments

    Jump to Recipe Print Recipe

    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.

    Grilled Eggplant Lasagna

    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. 

    Grilled Eggplant Lasagna in a baking pan

    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?

    steps of making the recipe

    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).

    cooking the meat

    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.

    Aubergine Lasagne in a plate

    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

    Can I freeze Eggplant Lasagna?

    Yes, you can freeze it in a safe freezer container for up to two months.

    Can I make this recipe ahead of time?

    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.

    Grilled Eggplant Lasagna in a plate

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    Print Pin
    5 from 5 votes

    Grilled Eggplant Lasagna Recipe

    Grilled eggplant lasagna is an easy Italian lasagna recipe made with beef, veggies, mushroom, and mozzarella; no ricotta or noodles are used.
    Course Dinner, Main Course
    Cuisine British
    Keyword Grilled Eggplant Lasagna Recipe
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 6 servings
    Calories 361kcal
    Author Radwa

    Equipment

    • Baking sheet
    • Baking pan
    • Chopping board
    • Kitchen knife

    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

    Serving: 1serving | Calories: 361kcal | Carbohydrates: 22g | Protein: 23g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 74mg | Sodium: 833mg | Potassium: 1078mg | Fiber: 9g | Sugar: 12g | Vitamin A: 3753IU | Vitamin C: 13mg | Calcium: 152mg | Iron: 3mg

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    Reader Interactions

    Comments

    1. Caroline

      May 14, 2022 at 12:57 am

      5 stars
      Looks delicious! Can't wait to try it.

      Reply
    2. Melissa

      May 14, 2022 at 1:00 am

      5 stars
      I liked it, used cheddar cheese because it has a better flavour!

      Reply
    3. Olivia

      May 14, 2022 at 1:08 am

      5 stars
      Yes, grilled eggplant is way better than fried eggplant in making this recipe. Thanks!

      Reply
    4. Emily

      May 14, 2022 at 1:17 am

      5 stars
      I made it vegetarian and didn't add the ground beef. It was so delicious!

      Reply

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    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

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