• 1 eggplant
  • home-made tomato sauce
  • ricotta or cottage cheese
  • spinach or swiss chard
  • mozzarella (or other cheese and parmesan if desired)


  • Cut eggplant in half and slice length-wise into thin strips.
  • I usually have some tomato sauce in the freezer, but you can make some quite easily or plan ahead and make it the day before. (fresh tomatoes, zucchini, lean ground beef/chicken/turkey, lentils, carrots, celery, oregano, rosemary, bay leaves… let simmer on stovetop)
  • Wash spinach or swiss chard leaves and cut off stems
  • Grate cheese(s)
  • Now it’s time to layer the ingredients how you wish!
  • This is my typical layering order (Purple, red, green, purple, red, white). In a lasagna pan, I usually start with a thin bed of sauce, and then eggplant, sauce, spinach/chard leaves). Then eggplant, sauce, dollops of ricotta or cottage cheese. And repeat. Sometimes I add a layer of grated cheese in the middle for extra cheesiness! Once the pan is filled to the top, cover with mozzarella and parmesan.
  • Bake in oven for about 30-45 minutes at 350F , until bubbly and browned on top.


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