Eggplant Lasagna

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It was very good, but trying to watch calories would liked to
know the calories, fat. etc.

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I did not strictly follow the recipe as I did not have enough eggplant and I used lasagna noodles, and zucchini as well as mushrooms and eggplant. I roasted the vegetables first with garlic,herbs, salt and pepper. Layered them with the sauce, ricotta, pasta and roasted vegetables. The best thing about this recipe for me was Nona's marinara sauce. Love the addition of roasted garlic and roasted carrots. I did throw in some red pepper flakes as we like things spicy and used the rest of my home-dried basil because I had no fresh basil on hand. Family loved it.

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I am appalled by people who presumed to review a recipe when they didn't follow it. Used your own sauce? Changed the cheeses? Changed the herbs? Get your own show! This recipe was outstanding. The flavors were excellent. I will certainly make it again, but since I found it quite time-consuming, I will find ways in the future to maximize the time. I did make double the marinara sauce to freeze. Next time, I will make an extra lasagna to freeze. Tip: use an immersion blender for the sauce. Enjoy!

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This was my first time every making Eggplant Lasagna and this is amazing!!! I even made the sauce and using the leftovers for pasta later in the week. Very easy to make too!

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This is DELICIOUS!! Followed everyone's advice (thank you! to salt/sweat the eggplant for two hours first. I also used jarred marinara, dried herbs, added crushed red pepper and rinsed/drained frozen spinach to the ricotta mixture (just eyeballed it, and topped with shredded mozzarella as well as Parmesan...meat-loving boyfriend just finished his in about 3 minutes and is in the kitchen getting more. Wonderful vegetarian meal - thanks Danny and reviewers!

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Can't believe how good it was!!! Thanks to the previous reviews, I peeled the eggplant, sliced it thick, salted and let it sit while I put the rest of the ingredients together. I had one eggplant but made the full filling amount even swapping out the egg for Eggbeaters. Added a box of chopped spinach that I drained and the smells in the kitchen were divine. I used jarred marinara to save some time. Took a small casserole dish for 2 and filled it up making sure to sprinkle mozzarella on top. After a couple of bites, husband and we're hooked...this one is going to the rotation and is a food base lasagna recipe too.

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This recipe was very tasty BUT we should have been instructed to peel the eggplant, 8 slices of eggplant all together-not per eggplant, go easy on the sauce especially on the bottom layer, and more mushrooms.

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Note: experienced cooks will get the lack of specifics, sorry. Well, after reading the helpful and not so helpful reviews, I did this: peeled and cut the eggplant crosswise and sweated it with salt on paper towels for 2 hours. Baked them as per the recipe, used previously made sauce. Sauteed onion, garlic and mushrooms, chopped fresh parsley a shot of dried oregano added to ricotta and fake eggs and some parmesan. Used individual 8 oz ramekins layering sauce, slice of eggplant, spoon of ricotta mixture, another eggplant, more ricotta mix, eggplant, sauce, mozzarella, parm, peccorina romano. Topped with panko mixed with olive oil. Baked as directed. Let rest 10 minutes...amazing!

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This is a fabulously delicious vegetarian recipe! I added some onions and spinach to the cremini mushrooms as well as some mozzarella to the recipe (i like the way it melts and it turned out better than I had ever hoped it would. This recipe is going in my recipe book...I plan on reusing it frequently for rest of my life. Sold!

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This is a great dish. I am trying to avoid gluten and this was a great way to bring back lasagna. It is also a great base recipe for trying out other lasagna recipes without the lasagna noodle. It is a very flexible and forgiving dish to make.