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Eggplant Pesto Lasagna.

October 26, 2010 by Katie

We haven’t gotten groceries for nearly two weeks. My grocery day is on Thursday, but we were out of town this weekend, so it didn’t make sense to do shopping. So, this evening I had to put together a random mix of what was in the fridge.

And it worked! Always a plus.


Box of Lasagna Noodles
1/4 cup marinara sauce of choice
1 eggplant
1 egg
1/4 cup flour
1/2 cup oil
2 tomatoes sliced
2 tablespoons pesto
1/2 cup mozzarella cheese


Preheat oven to 350 degrees F. Spray 6×10 or 8×8 pan.

Put oil in sauce pan, and  put on the stove on medium heat.

While that is heating, prepare lasagna noodles according to directions (pre-cook if necessary).

Cut eggplant into thin slices (I do it the short way so I have round slices, but it’s up to you). I also don’t bother peeling. Put egg in one bowl and whisk with a fork, put flour in another bowl. Dip each slice of eggplant into egg, flour and then place in oil. Fry each side for about 30 seconds.

Place eggplant slices on a paper towel to soak up some of the oil. When all of the eggplant is fried, you’re ready to assemble.

Add marinara sauce to pan, spread with spatula. Add one layer of lasagna noodles. Top with a layer of sliced tomatoes, layer of eggplant and another layer of noodles. Top with pesto and spread over the noodles. Add another layer of tomatoes, and another layer of eggplant. Top with mozzarella cheese. Served with garlic bread.

Bake for 20 minutes and enjoy!


Katie is a freelance writer, writing mostly about her love for travel and, of course, food. Her husband, Marc, is a web developer and photographer. The newlyweds have visited 15 countries together, and Katie's on track to have visited 30 countries by her 30th birthday.

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