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 lasagna made with eggplant instead of noodles is quite simply fantastic. The tart richness of the tomato sauce combines perfectly with the sweet flavor of the eggplant and is made complete by the creamy mozzarella.

With this recipe it's important to cook the tomato sauce long enough so that it is fairly thick. The eggplant will give up a fair amount of water as it cooks, and if the sauce is too thin, the "lasagna" won't hold together well.

It is also a good idea when slicing the eggplant to cut thin slices off of each side when you start slicing. Use these slices in the bottom layer of the dish, skin side down. It will make it easier to serve the dish, and like the thick tomato sauce, this helps the dish hold together.


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 marjoram
  • 1/2 tsp dried thyme
  • 2 Tbsp no salt added tomato paste
  • spray oil
  • 1 1/2 lbs eggplant (thinly sliced)
  • 10 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, marjoram and thyme.

Stir and reduce the heat to medium.

Cover and simmer for 10 minutes. Stir occasionally.

Uncover and add the tomato paste.

Stir and simmer for another 15 minutes. Stir occasionally.

Preheat the oven to 325°F.

Line a medium sized 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.

Top with 4 ounces of the mozzarella.

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

Cover the lasagna pan 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 remaining sliced mozzarella.

Increase the heat in the oven to 375°F.

Cook for another 10 minutes.


Nutrition Facts

Serving size: 1/4 lasagna

Servings: 4

Amount Per Serving

Calories 350 Calories from Fat 153
% Daily Value
Total Fat 17g 21%
    Saturated Fat 8g 42%
    Monounsaturated Fat 6g
    Trans Fat 0g
Cholesterol 45mg 15%
Sodium 510mg 22%
Total Carbohydrates 31g 11%
    Dietary Fiber 11g 38%
    Sugars 17g
Protein 24g
Vitamin A 23% Vitamin C 35%
Calcium 48% Iron 17%
Vitamin K 20mcg Potassium 1500mg