Eggplant Lasagne

by Sophie Middleton

August 12, 2016

Through my pursuit to find healthier versions of my favourite comfort foods, I suddenly realised the possibility of making a lasagne recipe with layers of eggplant instead of using pasta. Popular dishes like Greek moussaka use similar ingredients so I’ll admit I wasn’t particularly fearful that it would taste odd. The next element to target in this dish is the cheesy, creamy white sauce. Is it really necessary? Not really.

The flavour of the veggies that have softened in the oven should be enough. I leave the last part to the cheese. If you’re Vegan this recipe is PERFECT for you without the cheese on top at the end. Keep the rest to take to work or for leftovers. I served mine with my strawberry, balsamic and lime salad which went down a real treat with my family.

This is my step-by-step photo recipe for you – it’s so easy to make this and a great one for children too. Fill the lasagne with ingredients of your choice; these are just some of my recommendations. I hope you enjoy it!

Remember to instagram us your own recipe with our tags @theryelife and hashtags #theRYElife and #RYEKitchen.

Lasagne 1







Click here to download your printable recipe!

Quick Look
Servings - 8
156 - Calories
Time : 55 Mins


  • 3 Eggplants Sliced Down the Middle
  • 100g cherry tomatoes
  • 1 White Onion Sliced
  • One Sliced Red Pepper
  • One Sliced Green Pepper
  • 2 Jars of Tomato Sauce for Pasta
  • 25g Shredded Mozzerella
  • 25g Shredded Mature Cheddar
  1. Sliced 3 eggplants down the middle in thin slices and preheat the oven to 180C
  2. Lay eggplant slices throughout a cooking dish so that they are touching at the edges
  3. Pour over some of the tomato pasta sauce and sprinkle with a handle of the vegetables
  4. Do this same process again using the eggplants to cover the first layer until you have three layers
  5.  On the third layer, cover the vegetables with the cheese, some seasoning and any herbs of your choice – paprika would give it a kick!
  6. Place into the oven to bake for 25 minutes, after that lower the heat to 100C and bake for the last 10 minutes
  7. Serve with some fresh salad such as my Strawberry, Avocado and Balsamic Summer Salad for a great guilt-free meal.

Sophie Middleton


Sophie Middleton

Sophie Middleton is the Founding Editor-In-Chief of Digital Hotel and Restaurant Magazine The Fabulous Foodie. Sophie develops and creates recipe-based content for the RYE Kitchen where you can find lots of fun, easy, healthy RYEcipes to choose from. She loves authentic cooking based on good quality ingredients, flavour and taste.
View Profile

Related Posts

Beetroot Hummus

by Sophie Middleton
Sophie Middleton
138 Cal
30 Minutes

Fresh Pesto Recipe

by Sophie Middleton
Sophie Middleton
40 Cal
30 minutes