Eggplant Lasagna

What a warm and yummy treat for this cold cold weather!

Gooey Goodness!


3 Tbs. olive oil
4-6 cloves garlic, minced
2 cans (28 oz. each) organic tomatoes, blended
2 tsp. salt
4 tsp. dried Italian herbs
olive oil, for drizzling
2-3 medium eggplants, peeled
8-10 large slices of sourdough bread
1 cup breadcrumbs
1-2 large, ripe tomatoes, fresh, for garnish
basil, for garnish


  1. In a large sauce pan, heat olive oil over medium high heat; sauté garlic for 1-2 minutes, then add tomatoes, salt, and herbs; cook for 30 minutes (bubbling), stirring occasionally.
  2. Prep two baking sheets with parchment paper; peel eggplants by slicing off top and bottom and using cut edge to start vegetable peeler; holding eggplant vertically, cut into ½ inch slices; arrange in one layer on baking sheet; sprinkle with salt and drizzle liberally with oil.
  3. Bake eggplant 30-40 minutes at 400º F, turning once, until soft and slightly browned.
  4. Spray both sides of each slice of bread with spray oil and “grill” in hot skillet until browned on both sides OR simply toast bread.
  5. In large baking dish, spread 1½ cups tomato sauce; line bottom of dish with one layer of bread, fill gaps without overlapping; place layer of eggplant on top of bread, followed by another 1-1½ cups tomato sauce.
  6. Add second layer of bread, eggplant, and remaining sauce, covering bread completely; sprinkle top with breadcrumbs, fresh tomato slices, salt and pepper.
  7. Bake 40 minutes at 400º F. Remove from oven, let rest 10 minutes before cutting.
  8. Top with basil leaves and drizzle sweet, thick balsamic vinegar or syrup on plate. Enjoy!

*courtesy of VeganYumYum


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