Eggplant Lasagne
Eggplant Lasagne
A Greek-Italian crossover: layers of lasagne, ground-lamb and sun-dried-tomato sauce and fried eggplant under a cheddar-bechamel crust.
Prep: 1 hour (plus 45 minutes salting) · Cook: 1 hour
What Is Eggplant Lasagne?
A moussaka-inspired lasagne layering pasta sheets, a ground-lamb sauce deepened with sun-dried tomatoes and red wine vinegar, and fried eggplant, all under a cheddar-bechamel crust.
Why Make Eggplant Lasagne?
- Lamb and eggplant give it moussaka soul
- Sun-dried tomatoes deepen the meat sauce
- A showpiece bake for a crowd
- Good hot from the oven or cold the next day
- A creative twist on familiar lasagne
Unico Products Used in This Recipe
Ingredients
- 1 eggplant (thinly sliced)
- 4 tbsp olive oil (for frying the eggplant)
- 375 g lasagne sheets (1 package)
- 2 1/2 cups bechamel sauce
- 3/4 cup cheddar cheese (grated)
- butter (for greasing)
- 1/3 cup Parmesan cheese (freshly grated)
- salt and pepper (to taste)
- 2 tbsp olive oil (for the lamb sauce)
- 1 onion (large, sliced)
- 2 celery stalks (thinly sliced)
- 1 lb ground lamb
- 3 tbsp tomato paste
- 5 1/2 oz sun-dried tomatoes (drained)
- 1 tsp dried oregano
- 1 tsp red wine vinegar
- 2/3 cup chicken stock
Instructions
- Put the eggplant slices in a colander, sprinkle with salt and set aside for 45 minutes.
- Make the lamb sauce: heat 2 tablespoons of oil in a pan, fry the onion and celery for 3-4 minutes, add the lamb and fry, stirring, until browned.
- Stir in the tomato paste, sun-dried tomatoes, oregano, vinegar and stock; season, bring to a boil and cook for 20 minutes.
- Rinse the eggplant slices, drain and pat dry; heat 4 tablespoons of oil in a skillet and fry the slices about 4 minutes per side, then drain well.
- Cook the lasagne sheets in boiling salted water for 8-10 minutes until al dente; drain well.
- Gently heat the bechamel, stirring constantly; stir in the cheddar, then stir half the cheese sauce into the lasagne sheets.
- Layer the lasagne, lamb sauce and eggplant slices in a greased baking dish; spread the remaining cheese sauce on top.
- Sprinkle with Parmesan and bake at 375F (190C) for 25 minutes. Serve hot or cold.
Cooking Tips
- Salt the eggplant well — it's the key to silky, non-bitter slices
- Pat the slices truly dry before frying
- Let the lamb sauce reduce until thick
- Cook the sheets just to al dente — they finish in the oven
- Rest the baked lasagne 10 minutes before cutting
Frequently Asked Questions About Eggplant Lasagne
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1. Do I need to boil the lasagne sheets?
Yes — this version uses regular Unico lasagne, boiled to al dente before layering.
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2. Can I use ground beef instead of lamb?
Yes — beef works, though lamb gives the dish its distinctive moussaka character.
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3. Why salt the eggplant first?
Salting draws out moisture and bitterness so the slices fry up golden rather than soggy.
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4. Can I make it ahead?
Yes — assemble a day ahead and refrigerate, or bake and serve cold.
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5. How do I store leftovers?
Refrigerate up to 3 days or freeze portions up to 3 months.
Cooking Guides & Tips
- Lasagne and Cannelloni: How to Choose and Layer How to choose between oven-ready and regular lasagne, and how to layer lasagne and fill cannelloni or manicotti.
- How to Cook Pasta Perfectly Every Time
- Choosing the Right Pasta Shape for Your Sauce
Eggplant Lasagne Made Simple
Eggplant Lasagne marries Greek moussaka instincts with an Italian bake. Unico lasagne, tomato paste and sun-dried tomatoes hold it all together.