Mediterranean Greek-Style Eggplant Lasagna
Layers of roasted eggplant, herbed tomato sauce, and a creamy Greek yogurt–bechamel topping, baked until golden and bubbling. This is Greek comfort food meets Mediterranean elegance — no heavy pasta, all flavor.
⏱ Time
Prep: 20 minutes
Bake: 40 minutes
Total: 1 hour
🛒 Ingredients
Eggplant Layers
2 large eggplants, sliced lengthwise
3 tbsp olive oil
Salt & black pepper
Tomato Herb Sauce
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1½ cups crushed tomatoes
1 tsp dried oregano
½ tsp cinnamon (very Greek, optional but recommended)
Salt & pepper
Greek Creamy Layer
1½ cups thick Greek yogurt
1 egg
½ cup grated parmesan or kefalotyri
Pinch nutmeg
Salt
Optional Protein (Traditional but Optional)
250 g cooked lentils OR ground beef/lamb
👩🍳 Instructions
1️⃣ Roast the Eggplant
1. Preheat oven to 220°C
2. Brush eggplant with olive oil, season
3. Roast 20 minutes, flipping once, until soft & golden
2️⃣ Make Tomato Sauce
1. Sauté onion in olive oil until soft
2. Add garlic, cook 30 sec
3. Add tomatoes, oregano, cinnamon, salt & pepper
4. Simmer 10–12 minutes until thick
5. Stir in lentils or meat if using
3️⃣ Prepare Creamy Greek Topping
Whisk yogurt, egg, cheese, nutmeg & salt until smooth
4️⃣ Assemble
1. Layer roasted eggplant
2. Spread tomato sauce
3. Repeat layers
4. Finish with yogurt mixture on top
5️⃣ Bake
Bake at 190°C for 35–40 minutes
Top should be golden and set
Rest 10 minutes before slicing
💡 Chef Tips (Authentic Greek Touch)
Roasting eggplant prevents sogginess
Cinnamon adds depth (not sweetness)
Yogurt topping is lighter than bechamel
Resting helps clean slices
❓ frequently Asked Questions FAQs
No yogurt?
Use bechamel or ricotta mix.
Vegan?
Use cashew cream + lentils.
Serve with?
Greek salad or lemony greens.
🥗 Nutritional Information
Calories: 420
Protein: 20 g
Fat: 22 g
Fiber: 8 g