Eggplant For Lasagna

Is that what we see just a cover of what hides underneath? Make this eggplant lasagna recipe to see what lays underneath the cheese, is real!

As I lately have some time, I was searching on the internet last week. Looking to find new, interesting tips, inspirational meals that I have never used before, to impress my family with. Hunting for a long time but couldn’t discover too many interesting stuff. Just before I wanted to give up on it, I found this tempting and easy dessert by chance. It looked so delicious on its snapshot, it called for immediate action.

It had been not difficult to imagine just how it’s created, how it tastes and how much my hubby is going to like it. Actually, it is quite easy to delight him in terms of treats. Anyways, I got into the webpage: Suncakemom and then followed the precise instuctions that have been coupled with great images of the task. It just makes life faster and easier. I can suppose it is a bit of a effort to shoot snap shots down the middle of baking in the kitchen because you ordinarily have sticky hands thus i pretty appreciate the effort and time she devote to build this post and recipe conveniently followed.

Having said that I am empowered presenting my own recipe similarly. Thanks for the concept.

I was fine tuning the initial mixture to make it for the taste of my family. I can mention that it was a terrific outcome. They prized the taste, the thickness and enjoyed getting a treat like this during a hectic week. They basically requested even more, a lot more. Thus next time I’m not going to commit the same mistake. I am gonna multiply the quantity to keep them pleased.

This Eggplant For Lasagna is from SunCakeMom.


Bolognese sauce

Render fat out from bacon, pancetta or any other type of pork fat that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done. Add onion, carrot and celery then saute with the bacon on high heat for about 5 minutes until the onion gets a slight translucent/glassy look.

Add the ground meat. Mix it well with the vegetables then cook it for 10-15 minutes while stirring it often until all the bigger chunks fall into smaller pieces. At this point the beef should lose all its pinkness and browned properly.

Add the water or wine, tomatoes, salt, black pepper and milk. Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally.

For more detailed instructions for the filling, check out how to make Bolognese sauce a.k.a Ragu. If our patience is wearing thin then use pureed tomato and cook it only for about 30 minutes before getting it ready for layering.


While the sauce is cooking cut the eggplants to about 0.08″ / 2mm thick slices then dry brine them for at least 10 minutes. Place the slices into a greased or parchment papered baking tray so they don’t much cover each other.

Put them into a 400°F / 200°C preheated oven for about 10 minutes until they get a bit roasted here and there. Depending on the availability of baking sheets and oven capacity we may need to do several batches.

Once the sauce is done divide it into two parts and spread one half onto the bottom of a casserole dish. With more ingredients we can make more layers like in our keto cabbage lasagna or zucchini lasagna.

Place a layer of eggplants on top.

Mix basil with oregano and ricotta then spread half of it with half of sliced or grated mozzarella on top. We can also just simply sprinkle the herbs on top of the cheese. Repeat the layering.

Place the lasagna under the broiler on maximum temperature on the top shelf until golden brown spots start to appear on the mozzarella for about 10 minutes.

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