Eggplant Lasagne

Active Time: 40 minutes

Total Time: 60 minutes


6 servings

Print recipe


  • 2 large eggplants, peeled and sliced crosswise into ½-inch slices
  • 4 to 5 eggs
  • 2-3 tablespoons water
  • 2 tablespoons Sel Gris Salt
  • 1 tablespoon Pep Rally Pepper of choice
  • 1 cup seasoned breadcrumbs
  • 2 garlic cloves
  • 2 tablespoons EVOO
  • 1-quart jar of tomato sauce
  • 1 bag of shredded Italian 4 cheese blend
  • 1 cup parmesan cheese


  1. Preheat oven to 325 °F and place oven rack in the center position.
  2. Set aside the Large Round Mold on the Perforated Tray.
  3. Peel eggplant and slice crosswise into ½ inch slices and lay slices out on a cutting board.
  4. Sprinkle with salt and let stand for 20-30 minutes to draw out some moisture, then pat dry with a paper towel.
  5. Whisk the eggs and water together in a mixing bowl and season with Sel Gris Salt and pepper to taste.
  6. Pour breadcrumbs into a separate shallow bowl.
  7. Dip each slice of eggplant in the egg mixture, shake off excess, and dip in the breadcrumbs to thoroughly coat the slice.
  8. Place on Roul’Pat and continue coating the remaining slices.
  9. Place garlic cloves on the cutting board and crush them using your Santoku Knife.
  10. In Large Round Mold, coat the bottom with tomato sauce, then 1 layer of eggplant slices. Top this with a layer of shredded cheese blend.
  11. Repeat layers until the mold is full.
  12. Top with more tomato sauce, shredded cheese, then cover with Parmesan cheese.
  13. Bake for 30-40 minutes or until the eggplant is soft, the cheese is melted, and the sauce is bubbly.

Enjoy from our bon COOK kitchen to yours!

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