Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"I prepare the vegetables with a wide range of herbs, spices and such." -Graham Kerr, The Galloping Gourmet

The refrigerator light goes on...

This recipe was designed to use layers of eggplant in place of the traditional strips of lasagna pasta. One thing to keep in mind with this recipe is to cook the sauce long enough so that it is fairly thick. The eggplant will give up a fair amount of water while baking, and if the sauce is too thin, the "lasagna" won't hold together well.


Eggplant Lasagna

Servings: 4 | Serving size: 1/4 lasagna

Cooking Time: 90 Minutes

This recipe can be multiplied but you'll need multiple pans. This recipe makes great leftovers, and like many lasagnas, is even better the next day.

Eggplant Lasagna recipe from Dr. Gourmet


  • 2 tsp olive oil
  • 2 cloves garlic (minced)
  • 1 large onion (diced)
  • 1 lb crimini mushrooms (sliced)
  • 2 15 ounce can no salt added diced tomatoes
  • 1/4 tsp salt
  • fresh ground black pepper (to taste)
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • spray oil
  • 1 1/2 lbs eggplant (thinly sliced into rounds)
  • 8 ounces low-moisture part-skim mozzarella slices

Place the olive oil in a large skillet over medium high heat.

Add the garlic and cook for about 2 minutes. Stir frequently.

Add the onion and cook for about 4 minutes. Stir frequently.

Add the mushrooms and cook for about 10 minutes until well browned.

Add the tomatoes, salt, pepper, basil, oregano and thyme. Stir and reduce the heat to medium.

Cover and simmer for 10 minutes. Stir occasionally.

Uncover and simmer for another 15 minutes. Stir occasionally.

Preheat the oven to 325°F.

Line a 9"x12" rectangular Pyrex dish with aluminum foil. Spray lightly with oil.

Place a layer of 1/2 of the eggplant slices in the bottom of the pan. Top with 1/2 of the sauce.

Place another layer of the remaining eggplant in the pan and then top with the remaining sauce.

Cover the lasagna with foil. Place the pan in the oven and cook for 30 minutes. Increase the heat to 375°F and cook for another 30 minutes.

Remove the foil and top with the sliced mozzarella.

Cook for another 10 minutes. Serve.

Nutrition Facts

Serving size: 1/4 lasagna

Servings: 4

Amount Per Serving

Calories 292 Calories from Fat 117
% Daily Value
Total Fat 13g 20%
    Saturated Fat 7g 35%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 31mg 10%
Sodium 180mg 8%
Total Carbohydrates 25g 8%
    Dietary Fiber 9g 36%
    Sugars 11g
Protein 22g
Vitamin A 6% Vitamin C 10%
Calcium 45% Iron 10%
Vitamin K 18mcg Potassium 1267mg