Homemade Eggplant Lasagna — Vegetarian Lasaña de Berenjenas

Versión en Español

Eggplant lasagna is pan browned eggplant slices layered in clay dishes with a tomato sauce of onion, grated carrot, garlic, and herbs, a herbed white sauce, and mantecoso cheese, topped with Parmesan and oregano, and broiled at 250°C (482°F) for 10 to 12 minutes. It takes 60 minutes of preparation and 40 minutes of cooking, and serves 8.

A vegetarian, budget friendly take on lasagna in which eggplant replaces the pasta sheets.

How to Make Eggplant Lasagna?

Eggplant is one of the most popular pasta substitutes for lasagna. Choose firm eggplants so the slices hold up in the oven, and brown them first so they do not fall apart.

Nutritional Information

Each serving of eggplant lasagna contains approximately 525 kcal, 46 g of carbohydrates, 34 g of fat, 20 g of protein, 12 g of fiber, 25 g of sugars, 65 mg of cholesterol, and 1,100 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Eggplant Lasagna Recipe

Preparation: 60 minutes
Cooking: 40 minutes
Servings: 8

Ingredients

Lasagna

• 5 large eggplants
• 6 slices of mantecoso cheese (or Havarti)
• 150 g (1½ cups) of grated Parmesan
• Olive oil
• Oregano
• Fine salt
• Black pepper

Tomato sauce

• 400 g (14 oz) of tomato sauce
• 50 ml (3½ tablespoons) of olive oil
• 6 carrots, grated
• 3 onions, diced
• 3 garlic cloves
• 3 tablespoons of basil
• 3 tablespoons of parsley
• 1 tablespoon of oregano
• 1 teaspoon of salt

White sauce

• 1 liter (4 cups) of milk
• 100 g (7 tablespoons) of butter
• 100 g (¾ cup) of flour
• 2 tablespoons of basil
• 1 tablespoon of oregano
• 1 teaspoon of salt

Instructions

1. Wash the eggplants and cut them into 1 cm (⅜ inch) slices. In a large nonstick skillet, heat a little olive oil over medium low and cook the slices in a single layer with a pinch of salt until lightly golden on both sides. Repeat as needed and set aside in a large baking dish.

2. In a large deep skillet, heat a splash of olive oil over medium low and sauté the onions, grated carrot, chopped garlic, salt, and oregano for 7 to 10 minutes, until the onion is translucent. Add the chopped basil and parsley and the tomato sauce, stir, and simmer over very low heat for 10 minutes, stirring occasionally.

3. In a large pot, pour in the milk, add the oregano, basil, and salt, and bring to a boil over medium heat without letting it boil over. In a bowl, rub the sifted flour and cubed butter with your fingers into coarse crumbs, add them little by little to the hot milk, stirring with a wooden spoon, then whisk out any lumps.

4. Cook over low heat for 10 to 15 minutes, whisking, until medium thick and creamy. In large clay dishes, cover the bottom with white sauce, then layer eggplant, tomato sauce, eggplant, white sauce, two slices of cheese, tomato sauce, white sauce, eggplant, and one slice of cheese.

5. Spread a spoonful each of white sauce and tomato sauce mixed over the top, and finish with grated Parmesan and oregano. Place the dishes on a baking tray and bake in an oven preheated to 250°C (482°F) for 10 to 12 minutes, until browned. Let rest a couple of minutes before serving.

Additional Tips

Do not skip browning

Browning the slices in olive oil creates a caramelized barrier that adds flavor and keeps the eggplant from falling apart in the oven.

Clay dishes

Clay holds heat better than glass or metal, so the gratin browns evenly and the lasagna arrives bubbling at the table.

Keep the skin

The skin holds the slices together and is rich in antioxidants.

Carrot sweetness

The grated carrot sweetens the tomato sauce naturally, with no added sugar.

Frequently Asked Questions (FAQs)

1. Do I need to peel the eggplants?

Not at all. The skin has the highest concentration of nasunin, a potent antioxidant, and helps the layers hold their shape. Peeled, the lasagna turns mushy and is hard to slice.

2. How do I keep the tomato sauce from being too acidic?

Sauté the onion and grated carrot well; the natural sugar in the carrot caramelizes during the first 10 minutes and balances the acidity of the tomato.

3. Can I freeze eggplant lasagna?

Yes, but eggplant releases some water when thawed. Freeze it in individual portions and reheat in a medium oven rather than the microwave.

4. Which Chilean cheeses can replace mantecoso?

Chanco cheese melts better, and an aged goat cheese from northern Chile adds a salty, rustic contrast to the white sauce.

5. Can I make a creamy vegan version?

Replace the white sauce with a cream of cashews blended with almond milk and nutritional yeast, and use plant based cheese.

Benefits of Eggplant

Eggplants are a good source of antioxidants such as flavonoids and polyphenols, which protect cells from free radicals, and they provide vitamin K and manganese, important for bones and blood clotting.

Did You Know?

Botanically, the eggplant is a fruit. It has been eaten in South Asia for thousands of years and is known in India as brinjal.

Recommended

• Garlic Roasted Eggplant Recipe
• Homemade White Sauce Recipe
• Homemade Tomato Sauce Recipe
• Chilean Swiss Chard Gratin Recipe