Comments on: Eggplant Lasagna

By: karenf

karenf — Sun, 04 Oct 2026 12:44:50 +0000

Curious. We were so over the moon with your Baked Eggplant Parmesan, naturally I came here for a Moussaka recipe, and found this. I am curious as to why the eggplant is salted in this recipe and not in the parmesan recipe? That was one thing I didn’t think would work with the parmesan, but it turned out beautifully.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 02 Oct 2026 20:25:16 +0000

In reply to Jodi C. So glad you loved it, Jodi!

By: Jodi C

Jodi C — Tue, 29 Sep 2026 23:06:14 +0000

Super duper delicious! It’s time consuming but well worth it!

By: Greg

Greg — Fri, 31 Jul 2026 22:25:26 +0000

Making this fir a third time – been very good each time.

Cut the eggplant in circles and not planks – fits better for me.

Doubled the cheese mix – let’s see how it turns out!

By: Nancy Blinstrub

Nancy Blinstrub — Tue, 23 Jun 2026 00:34:54 +0000

Is it necessary to do the sweating? I followed the recipe, and it turned out very salty. I patted down the eggplant after sweating, but I think the salt was retained.

Did I do something wrong?

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 17 Apr 2026 16:46:27 +0000

In reply to Hayuni. I think it might be a strange texture for lasagna.

By: Hayuni

Hayuni — Sat, 11 Apr 2026 12:11:38 +0000

Can I use cream cheese instead of ricotta?

By: Rose

Rose — Wed, 08 Oct 2025 16:48:51 +0000

Its not vegetarian but really close to it,i recommend adding garlic and spicy pork susage to the marinara sauce for a little more flavor but overall a great dish. Its my second time making it,the first time,I hated making it but I had made the slices too thin and the eggplants got burnt and stuck but the second time,it was amazing. Even on the first time,I still liked the results and now I have leftovers that will last two people around 3-4 days giver or take.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 12 Sep 2025 15:03:37 +0000

In reply to Chris. I'm so glad you loved it, Chris!

By: Chris

Chris — Mon, 08 Sep 2025 13:39:28 +0000

We really liked this. I’ve tried a few other eggplant lasagna recipes and they always end up too soggy and salty. This one was great! I used a mandolin to slice the eggplant so they were all a consistent 1/4 inch thickness. I would normally make my own marinara but decided it’s still summer so I’m not dealing with that, so a jar of Rao’s marinara was used. I used the whole jar. I also browned some Italian sausage and added it in, which was great!

This was just a tad salty. It was very good, however. I wiped the salt off the eggplant before roasting it as instructed. Next time I may use less salt on them (I used sea salt). The lasagna was still fantastic and not soggy at all! The tip to let it sit 30 mins before slicing I think is key to having it slice up nicely and not be soupy.

I highly recommend this. The addition of lemon zest to the ricotta mixture was also a fantastic touch.

Highly recommend!