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Eggplant Lasagna

This Eggplant Lasagna recipe contains whole milk ricotta cheese, olive oil, grated parmesan, eggs, can crushed tomatoes and more.
6 Servings - 1 hr -
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Servings:6  | Calories:394 | Total Fat:28g  | Chol:140mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 28g
43 %
Sat Fat 11g
55 %
Total Carb 18g
6 %
Fiber 4g
16 %
Sugars 7g
Cholesterol 140mg
47 %
Sodium 1265mg
53 %
Protein 20g
40 %
31% Whole milk ricotta cheese
26% Olive oil
25% Others combined
16% Grated Parmesan
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 large eggplants, sliced lengthwise 3/4 inch thick (8 slices)
5 tablespoons olive oil, divided plus more for baking dish
Coarse salt and freshly ground black pepper
1 cup thinly sliced cremini mushrooms
2 garlic cloves, minced
1 tablespoon freshly chopped thyme leaves
1 (15 ounce) container whole milk ricotta cheese
3 large eggs
1 cup grated Parmesan, divided
2 tablespoons freshly chopped oregano leaves
5 cloves garlic
Coarse salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 large onion, diced
3 carrots, peeled and diced
2 tablespoons tomato paste
1 cup fresh basil leaves
2 tablespoons freshly picked oregano leaves
1 (28 ounce) can crushed tomatoes

Directions : View recipe directions on
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