The Modern Chef: Eggplant Lasagna

July 20, 2016  |

It’s 5:30PM. For some, dinner is in the oven. For others, rush hour is at its height. If you have enough time to cook up a meal tonight, bake a dish that will get you through at least two days. This meal also tastes great as lunch for work. Just add a little side salad and a roll and you’ll feel like you’ve been transplanted to Italy! Well, at least for your lunch hour.

Tonight shoot for this delicious eggplant lasagna. Besides being healthier than your traditional meat-based pasta, this one with veggies–it’ll be a family favorite. And if your crew is still missing the meat, add ground beef, ground pork or ground chicken into the layers.

Lasagna is filled with calories, so be sure to eat no more than one slice.


1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
1 tablespoon olive oil
Coarse salt and ground pepper
1 cup fat-free (skim) milk
3 tablespoons all-purpose flour
2 garlic cloves, minced
1 cup homemade or best-quality store-bought marinara sauce
1/2 cup grated part-skim mozzarella
1/3 cup grated Parmesan


Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.

Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.

Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.

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