22 Reviews of Eggplant (Aubergine) Lasagna

From: Karen Shields

On Mar 8, 2002

This was so delicious, if I hadn't made it i wouldn't know eggplant was even in there. I added an egg to the ricotta and a layer of mozerella in the middle. I also used a non-stick fry pan instead of a griller to brown the eggplant. I used Classico Tomato/pesto sauce (jar and a half) instead of making sauce to quicken it up. It was wonderful, even your non-vegetarian friends will like it! Having a mandolin to cut the eggplant evenly at 1/8 inch makes it much easier if you are lucky enough to have one. Next time I will peel the eggplant.

From: dolliegyrl

On Jul 19, 2006

This tastes great! It reminds of fresh chunky style Prego sauce with mozzarella. One thing that will help:Before doing the recipe chop and peel the eggplant. Submerse it in a bowl of saltwater for 20 min. This leeches the bitter taste out of it so that it will adapt to the flavor of your recipe.You will actually see brown water in 20 min time! Just drain it, rinse it, pat it dry and proceed with recipe. Another thing I did was use garlic olive oil..it really enhances the sauce.

From: Steven Sutfin

On Jan 18, 2002

This was great! Tastes like "regular" lasagna w/out the guilt. I used fat free cottage cheese instead of ricotta. The metric conversations were a little tedious. Will make it again, soon.

From: Nono2

On Nov 22, 2004

I tried this yesterday and it was yummy. I added lasagne pasta and zucchinis to the dish and it did work well. However, I didn't put any mozzarella since there is already ricotta and parmesan cheese and I was afraid it would be too rich. Will definitely do this recipe again. Thanks for sharing!

From: ngibsonn

On Apr 29, 2002

Great recipe. I added one egg white to the ricotta cheese and used low fat cheese. Will make again for sure.

From: mickeydownunder

On Sep 10, 2007

FABULUCIOUS!!!! Really enjoyed this! DO NOT...SO NOT give this recipe a miss! Used 200 g pesto puree, 200 g tomato puree as hand on hand, TRUE! NOTE: ate it right out of the oven as couldn't wait (due to terrific smell) too! THANKS!

From: Brooke the Cook in WI

On Sep 2, 2008

Made tonight for a healthy supper and happy that I did. I found that my eggplant wasn't quite done enough for our tastes, so I'd broil just a little longer - Instead of canned tomatoes, I used 3 medium fresh tomatoes and they were a fab addition. I did not use an egg like some other reviewers suggested and didn't feel like it really needed it - maybe it would have helped spread the thick ricotta cheese around a bit though. Like other reviewers noted, the end result was a bit runny, even after I let it sit on the counter for 10 minutes before cutting. Runny or not, it was very tasty and I think I'd make this one again!

From: thelowedownunder

On Aug 16, 2004

This recipe was excellent. I thought I might not like it, as I've had some eggplant horror experiences, but I didn't mind them in this at all. The ricotta cheese gave it a kind of tangy flavour. It sounded sort of complicated with the layering bit, but it became obvious when you I started doing it. I followed the directions pretty much exactly except I used a tsp. of dried oregano instead of fresh. But overall, it was healthy and delicious!

From: Hazel #2

On Feb 27, 2005

This recipe has good potential. Because I'm lactose intolerant, I substituted a package (12 oz) of firm tofu for the ricotta cheese. It made the dish pretty 'goopy.' I think it would have worked better it I had thought to mix an egg into the tofu & maybe used extra firm instead of firm. I found the 1/2 tsp of cayenne to be a bit too spicey, but not outrageously so. Next time I will cut back to 1/4/ tsp. I used my favorite shredded cheese substitute, so that wasn't a problem.

From: sugaree

On Jan 16, 2005

The cayenne adds the perfect amount of bite to this lasagne. It is really enjoyable!