Recipe: Eggplant Lasagna with Tortilla

Eggplant Lasagna with Tortillaeggplant lasagna


1 container (400g) ricotta
3 tbsp grated Parmesan cheese
1 egg, slightly beaten
1 tbsp dried parsley
3 tbsp fresh basil, minced
1/4 tsp nutmeg
salt, pinch or to taste
1 medium eggplant, thinly sliced (optional: peel first)
3 tortillas sliced into 3” strips
1 cup mozzarella cheese, shredded
1 cup cheddar cheese, shredded
2 cups tomato sauce
additional Parmesan cheese


  1. Preheat oven to 350-degrees.
  2. In a, bowl mix the ricotta and Parmesan and fold in the egg, parsley, basil, nutmeg, and salt. Cover and refrigerate.
  3. Assemble the lasagna as follows:
    1. tortilla
    2. cheese mixture
    3. shredded cheese
    4. sauce
    5. eggplant (gently press down on the eggplant)
    6. cheese mixture
    7. shredded cheese
    8. sauce
  4. Complete the cycle two more times for a total of 24 layers, ending with sauce.
  5. Sprinkle Parmesan on the final layer.
  6. Bake for 50 minutes and let rest for 10 minutes before serving

Image and recipe courtesy of the Haggis and Herring