Aubergine Parmigiana Lasagne is a delicious vegetarian twist on the traditional Italian lasagna, swapping out the usual meat for layers of tender, roasted aubergine (eggplant). This hearty dish is bursting with layers of rich tomato sauce, creamy béchamel, melty cheese, and the subtle smoky flavor of roasted aubergine. Whether you’re a vegetarian or just looking for a lighter alternative to classic lasagna, this dish offers all the comfort and indulgence you crave in a lasagna, without the heaviness of meat.
The key to a great Aubergine Parmigiana Lasagne is in the preparation of the aubergine. Sliced thinly and roasted until tender, the aubergine provides a deep, savory flavor that complements the tomato sauce perfectly. The layers of roasted aubergine replace the traditional pasta sheets, giving the dish a unique texture and flavor while keeping it gluten-free. Each bite is a satisfying combination of the smoky, umami flavor of aubergine, the tang of the tomato sauce, the creamy richness of béchamel, and the gooey melt of mozzarella and Parmesan.
This dish is built in layers, similar to a traditional lasagna, with the roasted aubergine slices forming the foundation. The tomato sauce, made with ripe tomatoes, garlic, onions, and Italian herbs, adds a vibrant, fresh taste that contrasts beautifully with the creamy béchamel. The béchamel sauce, rich and velvety, ties everything together and balances out the acidity of the tomato sauce. Top it all off with a generous sprinkle of Parmesan and mozzarella cheese, then bake until golden and bubbling for a comforting, indulgent meal.
Aubergine Parmigiana Lasagne is not only a great vegetarian option but also an easy way to enjoy a classic Italian dish with a twist. You can make it ahead of time and bake it when ready, making it perfect for meal prep or feeding a crowd. This lasagna is rich, satisfying, and full of flavor, sure to become a family favorite.
Ingredients
- 2 aubergines large, sliced
- 2 cups Tomato sauce homemade or store-bought
- 1/2 cup parmesan cheese grated
- 8 sheets lasagne pasta ready-to-use
- 2 tablespoons olive oil
- 4 cups béchamel sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano optional
Instructions
- Preheat your oven to 180°C (350°F).
- Heat olive oil in a pan and lightly fry the aubergine slices until golden brown on both sides. Season with salt and pepper while frying.
- In a baking dish, spread a layer of tomato sauce.
- Place a layer of aubergine slices over the sauce.
- Cover with a layer of lasagne sheets, followed by béchamel sauce and a sprinkle of parmesan cheese.
- Repeat the layers until you run out of ingredients, ending with a layer of béchamel sauce and parmesan on top.
- Bake in the preheated oven for 45 minutes or until golden and bubbling on top.
- Let it rest for 10 minutes before serving.
- Garnish with dried oregano if desired and serve hot.
Nutrition
I’ve never cooked with aubergines before, and this was an adventure! Turned out okay, but I think I might’ve overcooked it a bit.
Overcooked? That happens! I once burnt my pasta… Can you just peel the skin off aubergines? I thought that was a thing. Anyway, good effort!
Great job on trying something new! Aubergines can be tricky, but it sounds like you handled it well. Just watch the cooking time next time! 😊
Boom! My husband loved it! 🍆 A new family favorite!
Easy to make. I added some extra cheese because I love it. Yum!
This recipe is absolutely delicious! The layers of aubergine and béchamel sauce are heavenly. 5 stars!
Yum! My kids devoured it. I added some extra cheese though. 😂
Would it still work if I use zucchini instead? Allergic to eggplant. Thx!
All the layers! Wow! Just wow! ⭐⭐⭐⭐⭐
Wow, it looks good, but is it really that easy? My last lasagna turned out a disaster! 😅
This looks amazing! I can’t wait to try this recipe! 🍆🍝
This sounds good but I don’t have béchamel sauce. Can I use cream instead?
This was amazing! I never thought aubergines could taste this good.
I’m so glad you loved it! Aubergines really can surprise you when cooked right. 😊
Really? I always thought they were kinda bitter. Maybe I should try again! 🤔
Kinda confusing steps. I got lost after laying down the sauce and it took forever. 3/5.
I don’t know what went wrong, but my lasagne was a total disaster. The aubergines were too soggy and it just didn’t taste right. Never again!
This is the best lasagne I’ve ever made! So cheesy and creamy!
Cheese and cream is nice, but what about the veggies? Lasagne should have meat too! 😕
I’m glad you loved it! I’ve been looking for a good lasagne recipe, this sounds amazing!
Absolutely delicious! My family loved it!
I don’t like eggplants, but my husband enjoyed it. So 4 stars!
I tried this and my family loved it! But honestly, isn’t lasagne supposed to have meat? Just saying…
Why do you put eggplant in lasagna? Just make it with meat, it’s way better. 😒
Too many steps. Kinda confused during layering. How do you not make a mess?
I get it, it’s a lot to juggle! Maybe try prepping each layer first? It makes it easier to keep track.
Lasagna too complicated, I just want the easy stuff. This is wrong!
Soo good! I think I could eat the whole dish by myself! 😂
Mine turned out too watery. Did I do something wrong? 🤔
This lasagna is simply delicious! I loved every layer of it. 5 stars!
Lasagna!! Yum!!
Made it last night, but I forgot the oregano. Still good but could use more flavor! 😩
Oregano is really important for that extra flavor! Maybe try adding it next time? I’m sure it will be even better! 😊
Why you put in these strange eggplants? I use meat in mine!
This was absolutely delicious! My family loved it! Would definitely make again.
So glad to hear that! I love this recipe too! 💖
Sounds good, but I think lasagna needs meat, right? Just veggies sounds weird for me.
Yuck! I don’t think eggplants belong in lasagne. Way too mushy for my taste!
Béchamel is too fancy for me. I just used store-bought cheese sauce. Tasted decent, I guess.
It was okay, but the aubergines were too mushy for my taste.
Tasty but not like the real Italian, my mama’s was better.
First time I’ve ever made lasagna and it turned out pretty good! Thanks for the recipe!
Lasagna with eggplant? Is that even a real thing? I thought lasagna was only for meat. 🤔
I mean, it was okay. The aubergine made it kinda mushy. Not sure I’ll make it again.
Mushy? Nah, I loved it! Aubergine can get soft, but that’s how it’s supposed to be. Don’t give up on it, maybe try different veggies?
I think the mushiness is part of the charm! Aubergine adds flavor, you just have to cook it right. Maybe try less cooking time next time?
Why does it take so much time? I thought lasagne was fast. Never made this again.
I tried making this, but it turned out too watery. I think I used too much sauce. Will try again!
Was skeptical about aubergines in a lasagna, but it turned out really good! Definitely a healthier option. Will share with my vegetarian friends.
Vegetarian friends gonna love it! But honestly, is this really lasagna? I feel like real lasagna needs meat.
I was skeptical too! Aubergines do sound weird for lasagna, but I guess it’s worth a try. Glad it turned out good for you!
This is a classic! Just like my grandma used to make, except I used canned tomato sauce instead of homemade. Still delish!
Absolutely loved this recipe! The flavors were so rich, and it was a hit at my dinner party. Will make again!
I had a hard time with the béchamel sauce. It was lumpy. Can someone help me with tips?
Easy to follow and turned out pretty good. Used store-bought sauce though, cause I’m lazy. 😅
Yum! A perfect dish for vegans. My family loved it, and they usually hate vegetables!
Honestly, I just don’t like the flavor of eggplant. Substituted with zucchini, and it was meh.
Just wow! 😍 You have to try this. The combo of cheese, aubergine, and béchamel is heaven!
I tried it too and it was amazing! The cheese really makes it special. Thanks for sharing!
Too long of a process for just some veggies and pasta. I need my meals quick! Probably won’t do this again.