Delicious and simple eggplant lasagna recipes

This fit eggplant lasagna recipe allows you to have diversified dishes and don’t overdo it. In addition to being a food that helps in weight loss.

Eggplant also helps to optimize liver function and protects the heart.

Benefits of eggplant;

Eggplant should be consumed fully ripe because its raw taste is bitter and those who have asthma and bronchitis can cause these diseases.

It has an emollient and diuretic effect. It is an effective medication in relieving anemia due to its iron content .

It can be placed on the inflamed limb to eliminate swelling and inflammation.

Eggplant root and dried twigs and leaves have a blood clotting effect and are astringent, so they can be used to treat hemorrhoids and all types of bleeding.

Eggplant slimming:

Adding fit eggplant lasagna to my diet does lose weight, because eggplants contain fiber and are low in calories, which makes them excellent for weight loss.

Fiber moves through the digestive tract slowly and can promote satiety, reducing calorie intake.

Each cup (82 grams) being raw contains about 3 grams of fiber and only 20 calories. Additionally, eggplants are often used as high- fiber , low-calorie  substitutes for high- calorie ingredients in recipes.

Eggplant is a real treasure when it comes to health benefits, and because it’s rich in nutrients but low in calories, it’s a perfect addition to your weight loss routine. Check out these eggplant lasagna recipes:

Fit eggplant lasagna recipes:

1. Eggplant lasagna with zucchini :



  • 35g plain flour;
  • 40g of butter ;
  • 570ml of milk;
  • 6 tablespoons of grated Parmesan;
  • How to make eggplant lasagna ;
  • 1 Preheat the oven to 180°C.


  • Cut three eggplants lengthwise to use as lasagna sheets and grill gently.
  • Cut the rest of the eggplant into discs to use as a topping.
  • Place the rest of the ingredients for the filling in a pan and place over low heat until softened. Remove from fire.
  • To make the sauce: Beat the flour, butter and milk over medium heat until the sauce starts to thicken.
  • Lower the heat and beat in 3 tablespoons of Parmesan.
  • Spread the vegetable filling over the bottom of a baking dish and top with a layer of eggplant leaves . Pour over some sauce.
  • Repeat these layers until the pan is full, leaving a little sauce for the topping.
  • Arrange the eggplant discs on top. Pour over the remaining sauce and 3 tablespoons of Parmesan.
  • Bake for 25-30 minutes until the top bubbles and turns brown.

2. Eggplant Lasagna with Parmesan:


  • 100 grams of mozzarella ;
  • 150 grams of cottage cheese;
  • 2 teaspoons of black pepper;
  • 60 ml of water;
  • 2 teaspoons of thyme;
  • 1 tablespoon of basil;
  • 2 teaspoons of dried oregano ;
  • 1 clove of garlic;
  • 2 tablespoons of tomato puree ;
  • tomatoes ;
  • 225 grams of ground beef;
  • 2 large eggplants ;


  • Cut the eggplant into thin sheets, slightly thicker than “normal” lasagna sheets.
  • Cook the eggplant skins until tender, drain and reserve the eggplant.
  • Sauté the meat and onion until the meat is golden. Drain the fat.
  • Add the herbs, tomato paste and tomato to the water and bring the mixture to a boil.
  • Let it boil for 10 minutes (without the lid).
  • In a small bowl, beat an egg, add the cottage cheese and half the mozzarella .
  • Place on a baking sheet successively; half the meat, half the eggplant, half the cheese mixture and repeat.
  • Pour the tomato sauce over the lasagna and save the rest of the cheese.
  • Bake everything for 30 minutes at 180 degrees.
  • Add the last part of the cheese mixture and bake for 10 minutes.

3. Eggplant Lasagna with Ricotta Cheese:


  • eggplants ;
  • 1 tablespoon of olive oil divided for use;
  • ground beef I use 90% lean;
  • 1/2 cup diced onion ;
  • 2 teaspoons of minced garlic;
  • Marinara sauce in a 24 g jar;
  • 16 g of ricotta cheese;
  • 1/2 teaspoon of Italian seasoning;
  • ovo;
  • 1/2 cup grated Parmesan cheese;
  • 2 cups shredded mozzarella cheese, divided for use;
  • 1 tablespoon of chopped parsley;
  • Salt and pepper to taste;
  • cooking spray.


  • Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray.
  • Trim off the stem end of the eggplants . Cut the eggplants lengthwise into 1/2-inch-thick slices.
  • Brush 2 teaspoons of olive oil over the eggplant slices and season with salt and pepper.
  • Place the eggplant in the oven and cook for 15-20 minutes or until tender and golden. If there is excess moisture in the cooked eggplant, pat it dry with a paper towel.
  • While the eggplant is cooking, prepare the sauce. In a large pan, heat the olive oil over medium heat.
  • Add the ground beef and season with salt and pepper to taste.
  • Cook for 5-6 minutes, breaking up the meat with a spatula, until the meat is browned and cooked through.
  • Add the onion and cook for another 3-4 minutes or until soft. Add the garlic and cook for 30 seconds.
  • Add the marinara sauce and bring to a boil; cook for 5 minutes.
  • Place the ricotta, Italian seasoning, egg , Parmesan cheese, salt and pepper in a bowl. Mix until well combined.
  • Coat a 2 or 3 liter baking dish with cooking spray.
  • Place 1/4 of the sauce on the bottom of the plate. Add 1/3 of the eggplant slices on top. Spread 1/3 of the ricotta mixture over the eggplant and top with 1/3 of the mozzarella cheese . repeat the
  • layers, ending with the mozzarella cheese .
  • Cover and bake in the oven for 30 minutes. Uncover and bake for another 10 minutes. Sprinkle with parsley and let it rest for 7 to 10 minutes. Cut into slices and serve.

4. Eggplant Lasagna with Nutmeg:


  • eggplants ;
  • cooking oil spray;
  • 1 tablespoon of olive oil;
  • onion , finely chopped;
  • 2 crushed garlic cloves;
  • 400g canned chopped tomatoes;
  • 1 teaspoon of balsamic vinegar ;
  • good pinch of sugar;
  • 300g of low-fat ricotta cheese;
  • good pinch of nutmeg;
  • 1/2 cup chopped basil leaves;
  • 1/2 cup shredded flavorful cheese;
  • Salt, to season.


  • Preheat the oven to 180°C. Grease 2 oven trays. Cut the eggplant into 1 cm thick slices. Lightly spray both sides with oil and arrange them in a single layer on the oven trays. Bake for 20 minutes, turning after 10 minutes, or until tender and golden. Let cool.
  • Heat the oil in a pan over medium heat. Add the onion and cook for 5 minutes or until golden. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes and bring to a boil
  • boil. Reduce the heat to low. Cook for 10 minutes or until the sauce has thickened slightly. Add vinegar, sugar, salt and pepper.
  • Place the ricotta, nutmeg, basil, salt and pepper in a bowl. Mash until well combined.
  • Grease a square refractory 6 cm deep and 20 cm (base). Arrange a layer of eggplant over the base, overlapping to cover. Spread a third of the tomato sauce
  • about the eggplant. Sprinkle half of the ricotta mixture over the tomato sauce. Cover with another layer of eggplant and press down gently with the palm of your hand. spread half of
  • remaining tomato sauce. Top with remaining ricotta and eggplant. Finish with a layer of sauce. Sprinkle with cheese. Bake for 20 minutes. Serve.

5. Eggplant lasagna with mozzarella:


  • 1 teaspoon of olive oil for brushing;
  • 2 large eggs ;
  • 2 tablespoons of water;
  • 1 cup of grated Parmesan cheese;
  • 1 cup of breadcrumbs with Italian seasoning;
  • salt and ground black pepper to taste;
  • 2 large eggplants , peeled and cut into 1/2-inch rounds
  • 2 tablespoons of olive oil;
  • 1 kg of ground beef;
  • 48 g of robust tomato sauce;
  • 2 cups shredded mozzarella cheese


  • Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets and a 9 x 13 inch baking sheet with 1 tsp olive oil.
  • Whisk the eggs and water in a shallow dish. Combine Parmesan cheese, breadcrumbs, salt and ground black pepper in a separate shallow dish.
  • Dip the eggplant slices into the egg mixture and gently press each one into the breadcrumbs mixture. Gently remove excess crumbs. Arrange the slices on the prepared baking sheets.
  • Bake the eggplant slices in the preheated oven until the top is golden brown, 20 to 25 minutes. Flip the eggplant and bake for another 20 to 25 minutes.
  • Remove the eggplant from the oven and increase the temperature to 400 degrees F (200 degrees C).
  • Heat 2 tablespoons of oil in a skillet over medium-high heat and add the ground beef. Season the meat with salt and ground pepper. Cook and stir until meat is browned and crumbled, about 10 minutes. Drain excess grease. Mix the tomato sauce into the ground beef; bring to a boil and reserve the sauce.
  • Place 1/3 of the eggplant slices on the bottom of the plate. Pour 1/3 of the tomato sauce with the ground beef over the eggplant layer. Sprinkle 1/3 of the mozzarella cheese on top of the sauce layer. Repeat 2 more times, ending with a layer of mozzarella cheese .
  • Bake in the preheated oven until the cheese is melted and the sauce is bubbly, 10 to 15 minutes. Let cool for 5 minutes before slicing.

6. Eggplant and carrot lasagna:


  • eggplants each, cut into 1/4-inch thick slices
  • 2 tablespoons of salt;
  • 2 tablespoons of canola oil;
  • 1 can of tomato esmagado;
  • 1 can of tomato paste;
  • 1 teaspoon of dried oregano;
  • 1 teaspoon of dried basil;
  • 1 teaspoon of garlic powder;
  • 1 teaspoon of onion powder;
  • 1 tablespoon of olive oil;
  • salt and ground black pepper to taste;
  • 1 teaspoon of olive oil;
  • 1 chopped onion ;
  • 1 cup frozen chopped spinach;
  • 1 cup grated carrot ;
  • 1 container of ricotta cheese;
  • 2 large eggs ;
  • ½ cup freshly grated Roman cheese;
  • 1 teaspoon of garlic powder;
  • 1 teaspoon of onion powder;
  • ½ teaspoon of salt;
  • 1 cup shredded mozzarella cheese.


  • Sprinkle both sides of the eggplant slices with 2 tablespoons of salt and place them on a large baking sheet with paper towels between each layer.
  • Place a smaller baking sheet on top of the eggplant slices and weigh it with several heavy tins. Let it sit for at least an hour or until the paper towels are visibly damp.
  • Wash the eggplant slices with fresh water and dry with a paper towel.
  • Heat a large skillet over medium heat and pour in 2 tablespoons of canola oil.
  • Working in batches, if necessary, cook both sides of the eggplant slices until lightly browned, about 5 minutes per side. Reserve the cooked eggplant.
  • Prepare the sauce by combining the crushed tomato, tomato paste, oregano, basil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon olive oil, salt and black pepper. a separate bowl. Left it aside.
  • Heat 1 teaspoon of oil in a skillet over medium heat; cook and stir the onion until translucent, about 5 minutes.
  • Add the frozen spinach and grated carrots to the onion . Cook until the mixture is dry, 5 to 8 minutes. Let cool.
  • Combine ricotta cheese, eggs, Romano cheese, 1 tsp garlic powder, 1 tsp onion powder and 1/2 tsp salt in a separate bowl.
  • Place the cooled spinach and carrot mixture into the ricotta mixture and mix.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Begin assembling the lasagna by pouring a thin layer of tomato sauce into a 23 x 33 cm baking dish. Place half of the eggplant slices in a layer on top of the tomato sauce. Spread half of the ricotta mixture on top of the eggplant layer.
  • Add another layer of tomato sauce, then add the remaining eggplant slices and remaining ricotta mixture. Finish with a final layer of tomato sauce and spread the mozzarella cheese on top. Bake in the preheated oven for 45 minutes or until the mozzarella cheese is golden brown. Let rest for 10 minutes before serving.

7. Eggplant Lasagna with Egg:


  • 1 large eggplant, peeled and cut into 1/4-inch slices
    salt to taste;
  • 2 tablespoons olive oil , or as needed;
  • 1 container of ricotta cheese;
  • 2 cups of grated Italian cheese mixture;
  • 1 ovo;
  • 2 minced garlic cloves;
  • 2 sprigs of fresh oregano, chopped;
  • 3 sprigs of chopped fresh thyme ;
  • 10 fresh black pepper mills;
  • 2 ½ cups of tomato sauce;
  • 1 package frozen chopped spinach, thawed and drained;
  • 6 slices of skimmed mozzarella cheese.


  • Preheat oven to 450 degrees F (230 degrees C).
  • Place the eggplant slices on a wire rack; sprinkle with salt. Let sit until some of the liquid starts to form drops on the slices, about 20 minutes. Rinse the salt from the eggplant slices and pat dry. Brush oil on both sides of each slice. Arrange the eggplant slices on a baking sheet.
  • Bake in the preheated oven for 10 to 15 minutes. Flip the eggplant slices over and continue baking until the slices are tender and lightly browned, another 15 to 20 minutes. Remove the eggplant from the oven and reduce the temperature to 350 degrees F (175 degrees C).
  • Combine ricotta, Italian cheese mixture, egg, garlic, oregano, thyme and black pepper in a bowl.
  • Line a 23 cm square shape with aluminum foil. Cover the bottom of the pan with about 1/2 cup of tomato sauce; cover with 1/2 of the eggplant slices. Divide the eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture and 1/2 of the remaining tomato sauce. Continue spreading the remaining ingredients, ending with the sauce. Top with slices of mozzarella . Cover the form with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and continue baking until cheese is brown and bubbling, another 5 to 10 minutes.

8. Eggplant lasagna with feta cheese:


  • 2 large eggplants , peeled and cut into 1/3-inch strips
  • Ground beef;
  • ½ cup of olive oil ;
  • 1 teaspoon of Italian seasoning, or to taste;
  • 1 package of grated Parmesan cheese, divided;
  • 1 container of ricotta cheese;
  • 1 ovo;
  • 1 bottle of spaghetti sauce;
  • 1 can of diced tomatoes ;
  • 2 tablespoons of ketchup;
  • 1 container of feta cheese;
  • 8 frozen chopped spinach leaves, thawed and drained.


  • Soak the eggplant slices in a large bowl of lightly salted water for 30 minutes. Drain and dry with a paper towel.
  • Cook and stir the ground beef in a skillet over medium heat until browned, 5 to 7 minutes. Remove from fire.
  • Preheat the oven rack and place the oven rack about 15 centimeters from the heat source.
  • Whisk the oil and Italian seasoning in a bowl.
  • Brush both sides of the eggplant slices with the seasoned oil .
  • Arrange the eggplant slices on a baking sheet and place in the preheated oven; broil until golden, 2 to 4 minutes on each side.
  • Set the oven to 400 degrees F (200 degrees C).
  • Measure out 1 cup of Parmesan cheese and set aside.
  • Mix ricotta, egg and remaining Parmesan cheese in a bowl.
  • Mix the spaghetti sauce, diced tomatoes and ketchup in a separate bowl.
  • Spread a small amount of the spaghetti sauce mixture on the bottom of a casserole.
  • Top the spaghetti sauce mixture with a layer of grilled eggplant slices.
  • Cover the eggplant layer with a layer of the ricotta mixture.
  • Sprinkle a layer of feta cheese on top of the ricotta mixture.
  • Top the feta cheese layer with the ground beef layer.
  • Sprinkle a layer of spinach over the ground beef.
  • Repeat with remaining ingredients, ending with a final layer of eggplant topped with 1 cup of reserved Parmesan cheese.
  • Bake in the preheated oven until the sauce is bubbly and the cheese is golden brown, about 40 minutes.
  • Let cool for 10 minutes before serving.

9. Eggplant Lasagna with ground beef :


  • 9 eaches lasagna noodles;
  • ½ of ground beef;
  • 1 chopped onion ;
  • 4 medium fresh mushrooms (blank), sliced;
  • 2 crushed garlic cloves ;
  • 2 cans (14.5 oz) Italian-flavored crushed tomatoes
  • 1 eggplant, peeled and thinly sliced;
  • 2 cups of mozzarella and cheddar cheese mixture.
Useful links: 


  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease the bottom and sides of the 9 x 13 inch pan.
  • Bring a large pot of lightly salted water to a boil. Boil lasagna noodles until tender but firm to the bite, about 10 minutes. drain and reserve.
  • Cook and stir the ground beef, onion , mushrooms and garlic in a skillet over medium heat until the beef is completely browned, about 10 minutes.
  • Mix the canned tomatoes into the ground beef; cook until sauce forms, 3 to 4 minutes.
  • Pour about a quarter of the sauce into the bottom of the prepared pan.
  • Spread the pasta over the sauce.
  • Spread a thin layer of sauce over the noodles.
  • Place a layer of eggplant slices on top of the noodles and the layer of sauce.
  • Sprinkle about a quarter of the cheese on top of the eggplant slices. Repeat the layers with the remaining ingredients, until you end up with a layer of sauce topped with the remaining cheese. Bake in preheated oven until cheese is bubbly and brown on top, about 40 minutes.

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