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 recently have a little time, I was looking on the internet last week. Looking for new, stirring tips, inspiring meals that I’ve never tested before, to astonish my loved ones with. Searching for quite some time but could not come across lots of interesting things. Just before I wanted to give up on it, I ran across this yummy and simple treat simply by chance. It looked so yummy on its snapshot, that called for rapid action.

It had been not so difficult to imagine the way it is created, its taste and how much boyfriend will like it. Mind you, it is quite simple to please the guy when it comes to treats. Anyways, I went to the blog: Suncakemom and then used the simple instuctions which were coupled with great images of the procedure. It really makes life less difficult. I could imagine that it is a bit of a inconvenience to take pics down the middle of baking in the kitchen because you most often have sticky hands and so i genuinely appreciate the effort and time she put in to make this post .

Having said that I’m inspired presenting my personal formulas in a similar way. Many thanks the concept.

I had been fine tuning the initial recipe to make it for the taste of my loved ones. I’ve got to mention it absolutely was an incredible success. They loved the flavor, the overall look and enjoyed getting a delicacy like this in the middle of a hectic workweek. They quite simply demanded even more, more and more. Hence next time I am not going to make the same mistake. I’m likely to twin the amount .

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.