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Eggplant Lasagna

What you need: 

1 (9 ounce) package lasagna noodles
1 large eggplant, sliced
salt, as needed
1 cup bread crumbs
oil or water, as needed
1 (26 ounce) jar tomato sauce
1 pound vegan cheese, optional

What you do: 

1. Preheat oven to 350 degrees F. Sprinkle eggplant with a lot of salt, and let dry. Rinse and pat dry.
2. Dip eggplant in oil or water to coat, and then breadcrumbs. Fry each side until golden brown, and set aside.
3. Boil lasagna according to package directions in pot, until soft.
4. Layer lasagna noodles in pan, then sauce, and then eggplant until all are gone. Layer with 1 layer vegan cheese (if using) on top.
5. Bake for 30 minutes, cut, and enjoy ! (

Preparation Time: 
30 min
Cooking Time: 
Recipe Category: 


I really wanted to like this recipe, but I didn't. I'll give it one more try with 2 modifications before I write it off though. I'm going to peel a d dice the eggplant next time as well as add extra vegetables. This recipe would do well with onions, mushrooms, and zucchini. I think.


It was easy, and I only used three of the ingredients, lasagna pasta, eggplant and tomato sauce. I made it for a potluck and it was completely devoured. It's a great recipe base to add to, next time if I have some, I'll use daiya mozzarella to top it, maybe some mushroom, use zucchini instead of eggplant if I'm not in the mood for eggplant or can't get any.

When I made it, I sweat, then baked the eggplant, without the breadcrumbs, and I think it was fine. Next time I might try the breadcrumbs.


and very cheap to make.
all my non veg friends absolutely loved it.

i used about 1 1/2 jar of mushroom and green pepper tomato sauce
breaded my eggplant with italian style bread crumbs
and baked it at 250 degrees for about 25 minutes.


This was delicious! I kept looking for a yummy vegan lasagna recipe (without tofu) and this is it! My vegetarian boyfriend loved it too without the soy cheese. Make sure to sweat the eggplant before you fry it. You do this by slicing up the eggplant, putting it in a colander, and sprinkling sea salt (or table salt) on it for 45 minutes. After the times up, rinse it has a more savory texture and fries up better. Next time, I will add some flour and maybe some flaxseeds and water to the oil to make a more stable coating for the breadcrumbs to adhere to. They kept falling off, which is why I had to lower the score to a 4 instead of a 5. Other than that, this was perfect.

A nice addition is a 14 oz. can of Italian diced tomatoes with some Italian parsley used for a garnish on top. I used a bit of nutritional yeast as my "parmasan" and loved it.


I just made this tonight and my family liked it, however, we would make some improvements.  Many of you said you made it without the soy cheese, so I did the same.  I definitly think it could use soy cheese or better yet, "Mock Ricotta".  Here's the simple recipe for it...
Mock Ricotta
1 lb firm tofu
2 tsp basil
4 tsp onion powder
3 TBS lemon juice
1/2 tsp sea salt
1 tsp Agave syrup or other sweetener
Add all ingredients in food processor and blend until smooth. Great in lasagna or as a dip or spread for crackers or sandwiches.

My husband also thought it could use more sauce.  I used 1 jar of Wegman's Tomato and Basil pasta sauce.  He thinks 2 to 3 jars would be better.  My noodles dried out on top alittle. 
Thank you for a great recipe.  I'm very excited to have a new way to cook eggplant and a vegan lasagna!  Great going! 
Happy cooking!


Thought anyone who tried this recipe may be interested in the following:
Nutrition Facts

4 Servings

Amount Per Serving
  Calories 900.9
  Total Fat 16.5 g
      Saturated Fat 0.5 g
      Polyunsaturated Fat 5.0 g
      Monounsaturated Fat 8.5 g
  Cholesterol 0.3 mg
  Sodium 2,575.6 mg
  Potassium 1,177.5 mg
  Total Carbohydrate 136.9 g
      Dietary Fiber 16.6 g
      Sugars 16.1 g
  Protein 50.9 g
  Vitamin A 28.5 %
  Vitamin B-12 0.2 %
  Vitamin B-6 20.2 %
  Vitamin C 41.8 %
  Vitamin D 0.0 %
  Vitamin E 17.3 %
  Calcium 109.6 %
  Copper 21.8 %
  Folate 80.9 %
  Iron 52.1 %
  Magnesium 18.0 %
  Manganese 36.8 %
  Niacin 25.3 %
  Pantothenic Acid    12.9 %
  Phosphorus    14.7 %
  Riboflavin 49.6 %
  Selenium 11.9 %
  Thiamin 97.9 %
  Zinc 7.4 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


My vegan future bride loves this.  She wants me to make it all the time.  I do spice and dice it with my own flares but if I'm using this recipe as a base, thumbs way up. :bird2:


This turned out ok for me, it seemed like it was lacking something.


We had a hard time getting the bread crumbs to stick, but I wanted to use as little oil as possible.

Hi Daisy, I'm a fiend for fried eggplant and the only way that works for me is this method: dip the eggplant slices in soy milk, then flour, then soy milk again, and THEN the bread crumbs. It works like a DREAM, my stepfather couldnt tell a difference between this and the regular eggwash method :) Plus it is much healthier!

janeyboo -- Your tip worked perfectly. I have been experimenting for ages trying to find a way to replace the eggwash for eggplant parm (with mixed results). Your method was wonderful. Thank you! The lasagna turned out meaty and delicious. Great recipe!


that the fideos pasta (uncooked), like small short noodles.

ohhhhhhhhhh, boy i feel dumb. apparently i did not know what fideos were. well they definitely look good in this dish.



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