Shavuot Eggplant Lasagna: Rich, Cheesy, and Full of Flavor

With Shavuot just two days away, kitchens everywhere are filling with bubbling casseroles, rich dairy dishes, and the comforting smell of melted cheese coming out of the oven. If you are looking for something hearty, flavorful, and impressive without being overly complicated, this cheesy eggplant bake is a wonderful option for the holiday table.

Layers of tender eggplant, marinara sauce, vegetables, herbs, and melted mozzarella come together into a dish that feels cozy, festive, and deeply satisfying.

What You’ll Need

• 2 large eggplants
• 1/2 bunch parsley, chopped
• 2 tomatoes, sliced
• 1 bell pepper, sliced
• 1/4 cup marinara sauce
• 8 oz (250 grams) shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, crushed
• 1 tablespoon tomato paste
• 1 small onion, diced
• 2 tablespoons oil
• A pinch of chili pepper
• Salt, to taste

How to Make It

Preheat the oven to 350°F (180°C).

In a skillet over medium heat, saute the diced onion in the oil until soft and golden. Add the crushed garlic, parsley, chili pepper, and tomato paste, and stir well for another minute or two until fragrant.

Meanwhile, lightly spray a grill pan with oil spray and grill the eggplant slices on both sides until softened and lightly browned.

Spread the marinara sauce across the bottom of a baking dish. Arrange a layer of grilled eggplant slices over the sauce, then add slices of tomato and bell pepper.

Sprinkle generously with mozzarella and Parmesan cheese. Continue layering until the ingredients are used up.

Bake for about 30 minutes, until the cheese is melted, bubbling, and lightly golden on top.

Serve hot and enjoy.