Mini Egg and Eggplant Lasagna

A personal size of the classic Italian dish. A mini lasagna stuffed with egg, eggplant, and 3 types of cheeses.

  1. Preheat oven to 350° F.
  2. Sprinkle eggplant with salt. Place on wire rack to drain. Let sit 1 hour.
  3. Heat oil in sauté pan over medium heat. Sauté eggplant 1 minute on each side, or until slightly softened. Slice in half and reserve.
  4. Cut cooked lasagna noodle in half crosswise.
  5. In bottom of 5.5" x 3" x 2.5" mini loaf pan, place one noodle half.
  6. Spread 1 Tbs. ricotta cheese on noodle. Top with 1 Tbs. marinara sauce. Sprinkle 1 Tbs. of mozzarella cheese over marinara.
  7. Unfold heated egg patty. Place on mozzarella cheese.
  8. Spread 1 Tbs. ricotta cheese on egg. Spread 1 Tbs. marinara sauce on ricotta.
  9. Place both halves of eggplant on marinara sauce.
  10. Spread 1 Tbs. ricotta cheese over eggplant. Spread 1 Tbs. marinara sauce on ricotta. Sprinkle 1 Tbs. mozzarella cheese on marinara sauce.
  11. Place second noodle half over marinara sauce.
  12. Spread 1 Tbs. ricotta cheese on noodle. Spread 1 Tbs. marinara sauce over ricotta. Sprinkle 1 Tbs. mozzarella cheese on marinara. Top with Parmesan cheese.
  13. Place pan in hot oven. Bake 20 minutes, or until golden and bubbly. Serve immediately.

  • For a meat version, include cooked Italian sausage crumbles in each layer
  • Daypart suggestion: lunch through dinner

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