photo: Eggplant Lasagna

Eggplant Lasagna

Such a delicious and original Italian dish as lasagna beloved by many. Today I propose replacing the pasta with eggplant and preparing a vegetable version of lasagna. It turns out very tasty, juicy and fragrant. Eggplant lasagna, the recipe for which I will detail below, is less calorie than a classic dish. Once you try this recipe, you will cook it every season. The combination of fragrant vegetables, juicy mince and mozzarella melting in the mouth will not leave anyone indifferent.
60 min


  • Chicken fillet
    350 g
  • Pork
    350 g
  • Eggplant
    4 pcs
  • Onion
    1 pcs
  • Mozzarella cheese
    200 g
  • Cheese
    100 g
  • Butter
    25 g
  • Olive oil
    30 ml
  • Milk
    200 ml
  • Whole wheat flour
    2 tbsp
  • Tomato sauce
    100 ml
  • Nutmeg
    0.5 tsp
  • Salt
    - to taste
  • Black pepper
    - to taste


  • 1. Wash eggplant and cut off the tails. Cut vegetables along into thin slices 3-4 mm thick. Let's put the vegetables on a tray covered with parchment paper. Spray the eggplant slides with a little olive oil. Let’s bake vegetables in a heated to 180 degrees oven for 7-10 minutes so that the eggplant becomes soft.
  • 2. Peel onions from husks and cut into small cubes. Put the vegetables in a frying pan with pre-heated olive oil. Stir periodically and fry the onions on a medium heat until a light golden brown.
  • 3. Wash pork and chicken fillet, clean from fat and skins and ground into homogenous mince using a blender or meat grinder. Add mince to browned onions. Mix and continue to fry the ingredients together until mince is ready.
  • 4. To the mince fried with onions, add tomato sauce, salt, spices and finely chopped basil. Stir periodically and simmer the mince in the sauce for 5 minutes.
  • 5. Let's make a Bechamel sauce. Fry wheat flour in a dry frying pan to a light brown tint. Add butter, mix thoroughly.
  • 6. Constantly stirring the mixture, add milk to the sauce. Add ground nutmeg so that eggplant lasagna becomes more fragrant. Stirring, bring the sauce to a boil, then remove from the fire.
  • 7. Now it remains to form tasty eggplant lasagna. Grease heat-resistant ware for baking with oil. Put baked eggplant on the bottom of the form.
  • 8. Over the vegetables put a layer of meat mince.
  • 9. Ground mozzarella on a large grater. Evenly distribute part of grated cheese over the meat mince layer.
  • 10. Add a small amount of Bechamel sauce. Then put a layer of baked eggplant again. Alternating layers, put all the ingredients in form.
  • 11. Grate cheese into large chips and lay over lasagna.
  • 12. Send the lasagna to the oven heated to 180 degrees for 25-30 minutes.
  • 13. The baked eggplant lasagna is ready! Serve it in hot form, decorated with leaves of fresh basil. Bon Appetite!