Eggplant & Mozzarella No Pasta Lasagna

This recipe works well with any petite eggplant variety. Their skins are usually tender so no need to peel them, they don’t have the bitterness that larger eggplants sometimes have, and they grill up very easily. A few types that would work well are: Antiqua, Astrakom, Casper, Diamond or my favorite Listada de Gandia - use any eggplant that you love. Serves 4-6

  • (6-8) 4-10 inch eggplants cut lengthwise in 1/4 inch slices rubbed lightly in olive oil

  • 2 logs of fresh sliced mozzarella, (or sub with 4-6 fresh mozzarella balls or shredded mozzarella)

  • Medium sized tub of ricotta and 1 cup grated fresh parmesan cheese

  • 8-10 ripe med tomatoes sliced in 1/4-1/2 inch rounds

  • 6-8 small zucchini or patty pans sliced in 1/4 inch rounds

  • Dried oregano and fresh basil

  • 3 cloves of garlic minced

  • Optional: Kalamata olives, sundried tomatoes, marinated artichokes

  • Olive oil, salt and pepper, rectangular lasagna dish and a griddle pan


  1. Preheat oven to 350 degrees.

  2. Rub the bottom of the lasagna dish with a couple of glugs of olive oil.

  3. Arrange the first layer of tomato slices along the bottom and sprinkle lightly with the dried oregano. If you are adding optional ingredients then slice them and add them on top of the tomatoes. Sprinkle the minced garlic over the mixture, last.

  4. Put the griddle pan on high and grill both sides of the eggplant until they are cooked through.

  5. Layer the eggplant across the tomatoes (or olives & artichokes so that they line the dish side by side. Scatter the fresh basil leaves on top. Spoon dollops of the ricotta evenly across the basil using the entire tub.

  6. Layer the zucchini rounds on top of the ricotta. Grind over salt and pepper. Sprinkle the parmesan cheese on top.

  7. Bake for 30-40 mins until piping hot at 350 degrees

Christina Manning Lebek