Desktop Eggplant Lasagne – Steve's Clandestine Spyce Co

Eggplant Lasagne

Author: Simone
Italian Eggplant Parmesan

Italian Eggplant Parmesan

Prep time: 1 HourCook time: 45 MinInactive time: 30 MinTotal time: 2 H & 15 M


  • 2 large Eggplants
  • Salt, to taste
  • Plain Flour (use Almond Flour for a low carb alternative)
  • Olive Oil for frying
  • 500 g (8.8 - 17.6 oz) Mozzarella Cheese
  • Homemade Italian Pasta Sauce recipe below
Homemade Italian Pasta Sauce
  • 800 grams can (14.1 ounces) Tomatoes, diced or you can use Passata (pureed tomatoes)
  • 1 - 2 tablespoons Spaghetti Bolognese Seasoning
  • 2 tablespoon Tomato Paste
  • 2 teaspoons Sugar (optional) I add it to the sauce when there is a tart taste from the tomatoes
  • Salt & Pepper, to taste
  • Add all ingredients to a pot.
  • Bring to boil then turn down the heat.
  • Stirring constantly, allow to simmer for about 35 minutes
  • You can use a stick blender to make it smooth. Or leave it chunky if you prefer.


  1. Thinly slice the eggplant (4mm / 0.15 inch thick) and lay it on a paper towel. Sprinkle with salt.
  2. Then lay another piece of paper towel over the top of the first one. Layer another lot of sliced eggplant over that and sprinkle more salt over the 2nd layer.
  3. Keep going until all the sliced eggplant is on the paper towel and salt.
  4. Leave for 1 hour. This will extract the bitter juices from the eggplant.
  5. Preheat oven to 180 c (350 f)
  6. Heat 1/2 cup of olive oil in a frypan.
  7. Coat the eggplant in plain flour then put straight into the frypan once the oil is a moderately hot heat.
  8. Cook until the eggplant has become a golden colour on both sides.
  9. Keep adding oil to the frypan as you use it.
  10. Drain the cooked eggplant on a paper towel to remove the oil as soon as you remove it from the frypan.
  11. Keep going until all the eggplant has been cooked.
To Assemble:
  1. On the base of the dish add a scoop of pasta  sauce and spread it out.
  2. Place a single layer of the eggplant over the sauce - slightly overlapping each slice.
  3. Spoon some of the pasta sauce over the eggplant so its no more than 1cm thick.
  4. Sprinkle mozzarella cheese over the top of the sauce.
  5. Repeat assembly method 2 -5 until either all eggplant pieces are gone or until the baking dish is nearly full.
  6. Bake until its a beautiful golden on top.
  7. Once cooked allow to rest for about 30 minutes.
  8. Serve with a side of salad.
Created using The Recipes Generator

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