Eggplant lasagna

Oven dishes are the easiest of all weekday meals. All kinds of great vegetables in one dish, isn't that easy and delicious at the same time?

40 minutes 4 people Main course
Eggplant lasagna


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  • 2 cups minced meat (450 gram)
  • 1 eggplant
  • 5 medium-sized waxy potatoes
  • 1 onion
  • 2 garlic cloves
  • 1 pointed pepper
  • 3 large ripe tomatoes
  • 2 cups grated Gouda cheese (200 gram)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • olive oil
  • pepper and salt to taste
Eggplant lasagna ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • baking dish
  • optional: mandoline
  • medium-sized skillet
  • oven


40 minutes 4 people Main course

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Preparation -- 10 minutes

PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. DICE the onion and finely cut the garlic cloves. Slice the eggplant, potatoes, pointed paprika and tomatoes in thin slices and set aside.

HEAT olive oil in a medium-sized skillet and saute the onion and garlic for a minute. Add the minced meat and saute for a few minutes. Season with pepper, salt, dried rosemary and dried thyme. 

Eggplant lasagna
Eggplant lasagna

Baking the eggplant lasagna -- 30 minutes

GREASE a baking dish with butter and start with a layer of potato slices and sprinkle a little extra salt. Then a layer of tomato slices and eggplant. Then the baked minced meat and pointed pepper in the middle.

Again potatoes, tomatoes and eggplant. Top it off with grated cheese and bake it in the oven for about 20 minutes. Set the oven to grill setting for the last few minutes if you're cheese didn't get that beautiful brown colour already.

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