Eggplant Parm Lasagna

Eggplant Parm Lasagna

Eggplant Parm Lasagna Recipe
Prep time
Cook time
Total time
Serves: 8
  • ½ tsp. Celtic sea salt
  • 1 medium organic onion, finely chopped
  • 2 c. organic, part skim ricotta cheese
  • 4 Tbsp. organic extra virgin olive oil
  • ½ tsp. freshly ground black pepper
  • 8 oz. organic Parmigiano cheese, grated
  • 8 oz. fresh organic mozzarella, thinly sliced
  • 2 cloves organic garlic, finely chopped
  • 1 oz. can Eden Foods Organic Whole Tomatoes with Basil
  • 8 leaves fresh basil
  • 4 whole medium organic eggplants, thinly sliced
  • 2 large pasture-raised egg yolks
  1. Preheat the oven to 375 degrees F. Preheat a grill to medium-high or prepare Flavorwave/NuWave with rack on high setting
  2. Place a medium size pot over medium-high heat. Add 2 Tbsp. oil. Add the onion and garlic to the pan and cook until tender, about 3-4 minutes.
  3. Add the tomatoes to the pan and break them up with a wooden spoon. Stir in the salt, pepper and the basil to the pan and simmer 10 minutes
  4. While the sauce is simmering, brush the eggplant slices with the remaining oil. GRILL METHOD: Place eggplant slices on grill and cook until they're marked from the grill and tender, about 5 minutes per side. FLAVORWAVE METHOD: Place eggplant slices in a single layer on grate. Cook at 350 for 3-4 minutes. Flip and cook 2 minutes more. Repeat with remaining slices
  5. Meanwhile, combine the ricotta, ¾ cup Parmigiano cheese and egg yolks in a medium bowl. Reserve.
  6. Spread a thin layer of sauce in the bottom of a baking dish. Top with a layer of eggplant slices and spread half of the ricotta mixture over the eggplant. Top with another layer of eggplant and layer one third of the mozzarella over the eggplant. Top with some sauce and then more eggplant
  7. Spread the remaining half of the ricotta mixture and top with another layer of eggplant. Top with another third of the mozzarella and sauce, and then with the remaining eggplant
  8. Place the remaining mozzarella over the top and sprinkle with the remaining ¼ c Parmigiano
  9. Place the casserole dish on top of a baking sheet (in case it bubbles over) and bake until golden brown and bubbly, about 45 minutes. Garnish with basil and serve

Nutrient Information Per Batch

3682.63 kcal Calories, 5250.71 mg Calcium, 202.57 g Carbohydrate, 946.16 mg Cholesterol, 222.48 g Total Fat, 80.92 g Fiber, 16.87 mg Iron, 627.89 mg Magnesium 7835.55 mg Potassium, 225.33 g Protein,186.97 mcg Selenium, 6674.64 mg Sodium, 74.31 g Sugars, 26.43 mg Zinc, 104.25g Saturated fat, 0 trans Fat, 90.1 g Monounsaturated fats, 14.68 g Polyunsaturated fats, 13403.5 IU Vitamin A, 2.39 mg Vitamin B6, 7.15 mcg Vitamin B12, 185.89 mg Vitamin C, 36.38 IU Vitamin D, 16.51 Vitamin E, 158.88 mcg Vitamin K, 660.54 mcg Folate,1.76 mg Vitamin B1(Thiamin),22.33 mg Vitamin B3(Niacin),3.87 mg Vitamin B2(Riboflavin), 0.06 mcg Lycopene, 831.37 mcg Lutein and Zeaxanthin, 1.55 g ALA, 0 g EPA, 0.04 gDHA,4054.17 mg Phosphorous, 6.2 mg Manganese, 12.92 mcg Alpha carotene, 930.48 mcg Beta carotene, 15.38 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Soy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts
  • No Grains
  • No Legumes
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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