Eggplant Lasagna

Eggplant Lasagna

Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Uncategorized
Servings: 4 servings


  • 1 large sliced onion
  • 6 minced garlic cloves
  • 1 tbsp olive oil
  • 8 medium peeled and sliced eggplants
  • 2 tbsp tomato paste
  • 1 jar of pasta sauce about 30 oz
  • 1 tsp turmeric
  • 1 tsp oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 12 lasagna noodles


  • Sauté onion and garlic with oil in a pan.
  • Add eggplants and cover to cook until tender for about 20 minutes while occasionally stirring.
  • Add tomato paste and spices and cook for about 5 minutes, then add tomato sauce and simmer for 10 minutes.
  • Cook lasagna noodles al dente in boiling water with big pinch of salt, and drain.
  • Layer lasagna starting with the eggplant sauce then the lasagna noodles in a baking dish.
  • Bake 350º F for about 30 minutes (if you cook it too long the sauce will dry up).
  • Serve with cashew parmesan!



  • You can salt eggplant slices on both sides and arrange in a colander in the sink to remove excess water/bitterness for 15 minutes. Salting eggplant also helps it to cook faster. But this is optional. I’ve cooked eggplant lasagna many times without salting them and they are still delicious.