Tender slices of golden-fried eggplant layered with a hearty beef mince sauce, fresh pasta sheets, and melted mozzarella create an incredibly satisfying take on a classic lasagne. By salting and pan-searing the eggplant before assembly, you get a meaty, velvety texture that holds up perfectly against the slow-simmered tomato and herb ragu.

The aroma of fresh basil and garlic wafting from the oven makes this a reliable choice for a weekend dinner when you want something substantial to share. The long simmer ensures the meat is tender and the sauce is deeply developed, balancing the slight bitterness of the eggplant with the sweetness of the passata and grated carrot.

Once it pulls out of the oven bubbling and golden, let it stand for ten minutes to set. This resting time is key to getting clean, beautiful slices that reveal all those distinct, layered components, making it a straightforward yet impressive main for a casual family meal.

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If you have an abundance of summer harvest on your hands, there are plenty of ways to highlight this versatile nightshade beyond a classic lasagne. For those who enjoy Mediterranean flavors, our savory eggplant pastry offers a delightful texture contrast, while anyone looking to add some heat to their meal rotation should try our spicy terong sambal to provide a bold, aromatic kick to grilled proteins or simple steamed rice.

Key Ingredients

Eggplant: Thinly sliced and pan-fried, these serve as the primary vegetable layer in the dish.
Beef mince: Provides the hearty, savory foundation for the rich meat sauce.
Lasagna sheets: These pasta layers alternate with the meat sauce and eggplant to build the lasagne structure.
Mozzarella cheese: Shredded cheese is layered throughout and melted on top for a creamy, golden finish.
Passata: Acts as the smooth, concentrated tomato base for the simmering meat sauce.
Fresh basil: Incorporated into the sauce and used as a garnish for a bright, herbal aroma.
Garlic: Sautéed with onions to create a fragrant, savory aromatics base for the beef.

More Ways to Cook with Eggplant

Indian spiced eggplant mash is a great choice if you prefer a smoky, soft texture that works perfectly as a side dish for flatbreads.
For a heartier dinner, try our layered eggplant and potato casserole which offers a more rustic and filling alternative to the layered Italian version.
If you want a lighter meal that still feels substantial, these Mediterranean-inspired couscous bowls bring salty halloumi and tender vegetables together for a quick weeknight win.

Eggplant Lasagne

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Ingredients

Meat Sauce:1 tablespoon olive oil1 onion, finely chopped1 carrot, grated4 cloves garlic, minced700g beef mince1 can diced tomato1 bottle Passata2 beef stock cubes or powder1 teaspoon each dried oregano and basil1 cup waterHandful Fresh basil leavesSalt and pepper, season to your tasteLasagne layers:3 eggplants, peeled and thinly slicedFresh lasagne sheets (I did 4 layers)500g mozzarella cheese, shreddedFresh basil leaves & Italian herbsNote :My dish was about 9x6inch, so it’s not that large.

Steps

Meat Sauce:Heat oil in a large pot over medium heat, add onion, and cook until golden & softened. Add in the garlic and sauté for about 1 minute, until fragrant.Add beef and cook while breaking it up with the end of your spoon until browned and water evaporates.Add shredded carrot, stir to combine.Add canned tomatoes, passata, stock powder, and dried herbs. Mix well to combine and bring to a gentle simmer.Season with the desired amount of salt and pepper. Cover and cook for about 30-40 minutes, occasionally mixing, until the sauce has thickened slightly and meat is tender.Adjust salt, pepper, and dried herbs to your taste. Top with fresh basil and water. Stir.For the eggplant, sprinkle with salt, after 30mins remove excess water with a paper towel and fry until golden. Place on paper towels to absorb oil.

To Assemble

Preheat oven to 180c. Spoon about 1 cup of meat sauce on the base of a baking dish, then cover with lasagna sheets. (Trim sheets to fit over the meat if needed) Layer with meat sauce enough to cover pasta, handful mozzarella cheese, eggplant.Repeat layers adding more mozzarella on the final top layer.Sprinkle dried Italian herbs or oregano and place a few basil leaves on the top layer.Bake for 35-45 minutes (Place a foil lid on for the 1st half of the bake, say 15-20min) then remove finish baking until golden and bubbling let stand for 10 minutes before slicing and serving.

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