Eggplant Lasagna




Please enjoy this delicious and easy Eggplant Lasagna recipe.  Using the Simply Sous Vide method you can serve this dish straight from the water bath to the table.  You will never have to worry about this dish being over cooked or dry!


Easy Eggplant Lasagna





1/4 pound Hamburger


1/4 pound Italian Sausage


2 large eggplants, sliced lengthwise 1/4" thick


1 tablespoon minced garlic


2 teaspoons dried basil


2 teaspoons dried oregano


1 medium onion, chopped


8 ounces ricotta cheese


25 1/2 ounces Tomato Basil Pasta Sauce


1/2 Cup Parmesan cheese, grated


1 8x10 stoneware dish


2 tablespoons basil, for garnish






Preheat a regular oven to 350 degrees F


*Place the sliced eggplant onto paper towels. Sprinkle salt on top. This will cause the eggplant to release their bitter juices. Twenty minutes later turn the eggplant onto the other side and again sprinkle lightly with salt. Wait another 20 minutes. Place the sliced eggplant (should be around 15 slices) onto baking sheets that have been sprayed with cooking spray. Spray the tops of the eggplant slices with the cooking spray. Place in the oven and cook for 20 minutes (you may have to do this in batches). Remove from the oven and turn the eggplant onto the other side to brown. Cook for additional 20 minutes until lightly browned. Remove from the oven and place the eggplant slices onto a large plate. Place in the freezer for 20 minutes to completely cool or place in the refrigerator until completely cooled.

Saute the mushrooms in the olive oil over medium high heat. Cook until mushrooms are brown. Remove to a plate. Lower the heat and saute the onions until soft and translucent. Add the basil, oregano, and garlic and saute for 2 minutes more. Remove to the plate with the mushrooms. Place in the freezer to cool or the refrigerator. It is important that all ingredients be cold.

Heat a water bath to 165 degree F

To assemble the dish place a small amount of sauce into the bottom of the dish. Add 1/2 the eggplant slices. Top the eggplant with 6 Provolone sauces. Top the Provolone with the ricotta cheese. Next add the hamburger (break up with your hand) evenly placed across the dish followed by the Italian Sausage (again break up with your hand). Top that mixture with half of the onion/mushroom mixture. Spoon 1/2 of the sauce on top. Sprinkle with half of the Parmesan cheese, reserving the other half for finishing under the broiler.

Layer the remaining eggplant slices on top. Place the remaining Provolone slices on top followed by the remaining mushroom/onion mixture. Top with remaining sauce. Place the dish in a large bag that has been cut to size to allow enough length to seal the dish. (4 to 5 inches longer than the dish should work). Remove the air and seal. Place in the water bath and cook for a minimum of 3 hours.

Preheat the broiler. Remove the lasagna from the bag. Sprinkle the remaining Parmesan cheese on top. Place under the broiler and cook until cheese is lightly browned and melted. Chiffonade the basil and garnish. Enjoy.


Recipe Notes


*Eggplant becomes very bitter when cooking it in the sous vide method which is why cooking it in the oven is necessary.


Serves: 4.  Preparation Time is 20 minutes.  Inactive Preparation Time is 00 minutes.  Cooking Time is  3:40.  






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