Eggplant Lasagna

Eggplant LasagnaPrint/Download Recipe
*Use Organic Ingredients when possible


  • 1 Package Spinach
  • 1 Large Eggplant
  • 3 Cloves Garlic
  • 1 Can Cooked White Beans (drained and rinsed)
  • 2 Cups Diced tomatoes
  • 1 Can Tomato Paste
  • 1-2 Tbs Balsamic Vinegar
  • Olive Oil (see below)
  • Salt and Pepper (to taste)
  • Parmesan Cheese (Grated from the block)


Prepare Marinara

  1. Finely chop 1 clove of garlic and add it to a bowel with the dices tomatoes, tomato paste, balsamic vinegar, salt and pepper. Mix and set aside

Prepare Layers

  1. Peel and slice eggplant into 1⁄4 inch slices, place on a sheet pan, drizzle with 1-2 tablespoons of olive oil, salt, and pepper. Roast in the oven at 450 degrees F, turning once 1⁄2 way through until lightly browned and starting to soften. Take out of oven but keep oven at 450 degrees
  2. Cook spinach in a large frying pan, add 1-3 teaspoons olive oil, and wilt over medium heat. Season with salt and pepper. Wilting will take 2-3 minutes. Transfer to a plate to cool. Wipe out pan for cooking the white beans.
  3. In the same frying pan used to cook the spinach, add two finely chopped cloves of garlic and 2 teaspoons of olive oil. Cook until fragrant. Add White beans, 1⁄4 cup of water. Cook until beans are warmed through. About 2-3 minutes. Transfer beans to a medium bowl and smash with a fork until they are a coarse paste. Stir well to incorporate liquid. Salt and pepper to taste.

Assemble Lasagna

  1. In a medium baking dish drizzle 2-3 teaspoons of olive oil to prevent sticking. Arrange a layer of eggplant slices slightly overlapping. Spread the white bean mash evenly over the eggplants, top with cooked spinach evenly. If you have extra eggplant … repeat steps until all ingredients are used. Pour marinara over the eggplant. Bake until lasagna is warmed through and the marinara is bubbling. About 5-7 minutes.

Serve topped with parmesan cheese to taste (grated from the block)

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