Jenn's Eggplant Lasagna (Updated)


4.4 of 5 (14)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 216.2
  • Total Fat: 7.3 g
  • Cholesterol: 11.1 mg
  • Sodium: 662.1 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 7.4 g
  • Protein: 15.8 g

View full nutritional breakdown of Jenn's Eggplant Lasagna (Updated) calories by ingredient
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A vegetarian dish even meat lovers can enjoy! A vegetarian dish even meat lovers can enjoy!
Number of Servings: 8


    3 fresh eggplants
    15 roma tomatoes
    1 whole medium onion, peeled
    8 cloves of garlic, minced (or to taste)
    1.5 tsp salt
    1 tsp black pepper (or to taste)
    2.5 tsp ground oregano (or to taste)
    2 tbsp olive oil
    1/2 red wine
    1 cup mozzerella cheese, part skim
    2.5 cups 1% cottage cheese


Thinly slice eggplant lengthwise leaving skin on. Place in casserole dish sprayed with a non-stick spray, cover and allow to bake at about 350 for about 45 min or until very tender.

While eggplant is in oven, begin preparing sauce. Wash and de-seed tomatoes and place in food processor with onion until blended into a "chunky sauce" texture. Pour into a non-stick skillet over medium to low heat. Stir in garlic, salt, pepper, oregano and wine and simmer until sauce darkens (approximately 20-30 min).

Remove eggplant from casserole dish and re-coat with non-stick spray. (Eggplant should be very tender so use care so not to tear too badly.)

Begin building lasagna by lining the bottom of the dish with a single layer of eggplant slices. Lightly brush with olive oil. Then apply a very thin layer of cottage cheese, carefully spreading evenly from edge to edge. Then add a slightly thicker layer of the tomato sauce and repeat all steps until those ingredients are all used, preferably ending with a layer of tomato sauce. Top with parmesan cheese and bake at 350 for about 30 min or until lasagna is bubbling and cheese is fully melted.

Makes ~8 LARGE servings and freezes well.

Serve with salad and enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user GREENTREES76.


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Member Ratings For This Recipe

  • Incredible!
    1 of 2 people found this review helpful
    I dipped the eggplant slices into egg, coated with whole-grain cereal, and fried in olive oil. I used red wine, black olives, and lots of Italian seasoning (and no salt or sugar) in my tomato sauce. It came out SOOOOO good! YUM, and thank you for sharing! - 9/1/08

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  • Sounds great, but how much is 1/2 red wine? I'm assuming it means 1/2 cup, not 1/2 bottle. lol. In response to seppiesusan, you can get crispy eggplant w/o the frying: use only egg white in your egg-bath and toast them on a sprayed sheet pan or pizza stone at 350 degrees, flipping once so both sides - 3/25/12

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  • making this tonight,sounds great - 10/13/10

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  • It was good but I definitely needed to cook the eggplant longer or something. The peel is very tough. Loved the cheesiness, though. It feels like a full-fat, "naughty" meal, but it's not! - 10/14/09

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  • tasted great but I think I needed to slice the eggplant thinner and cook longer before layering, also it was a little runny - 9/7/09

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  • We switched it up a bit by using a jar of marinara instead of homemade sauce, but it was still really good. Thanks! - 6/14/09

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  • Sounds good to try! Like the idea of no noodles! 081024 - 10/24/08

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  • I think this dish is great. I added a jalepeno to give a little more of a kick and it came out really yummy. I will definetly make this dish again. - 6/18/08

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  • with the tomatoe sauce i used chopped lean meat , its much more filling, and the taste of the aubergine with the meat is really something , well done to all , of corse its less fattening wiht out the meat , - 5/8/08

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  • Good flavor, but it did take some work for a "non-cook" like me. Mine came out really watery, not sure if it was suppose to. - 5/4/08

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  • Very good. I had seconds unfortunately. - 5/1/08

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  • This was excellent! The sauce could be used for any number of Italian dishes and though it does take some time, I didn't find it difficult to make and the natural flavor of the Roma tomatoes makes it well worth the time to process and simmer! So filling!! This is a KEEPER!!! - 4/25/08

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  • It is really really good and makes lots of food! I couldn't eat a whole serving! The flavor was amazing but it took longer than I thought to make. I would recommend saving this one for the weekend. Also, I thought the tomato sauce was a little sweet. Next time I think I'm going to 86 the sugar. - 4/23/08

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  • This was delicious and very filling! - 4/19/08

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  • This was easy and so delicious! My hubby was a reluctant diner but he LOVED it! This will be one of our new favorite dishes. Thanks, Jenn. - 4/19/08

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  • sounds just devine! I'm going to make it and sneak it to hubby. After he says he likes it, I'll tell him it's not just vegetarian but it's made with eggplant. - 4/15/08

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