Eggplant Pizza Lasagna (yes, this is a thing)


The main factor I love most about cooking is how much we get to experiment in the kitchen. Today got a little creative when my initial plan was to make an overrated eggplant parmesan turned into a skillful masterpiece that fulfill all your cravings in one dish! My first thoughts were where am I going with this and whatever it is I’m confident it will turn out to be a success! Luckily, I was right and was savoring every bite leading towards an empty plate and a smile on my face.


  • 1 store bought Unbaked Pizza Dough (roll out round or rectangular to a thin crust form)
  • 8-10 cooked and drained Lasagna noodles
  • packet of shredded mozzarella
  • 15-20 Mozzarella, sliced
  • 1 large Eggplant cut to 1/2 in thick slices
  • 1 jar Marinara sauce ( I like”Silver Palate Marinara”)
  • Italian breadcrumbs
  • Parmesan/Romano (to taste)
  • 2 Tbs Parsley, to garnish


  1. Heat oven to 350. Heat large pan with 2 Tbs Olive oil
  2. Dredge eggplant slices in egg wash then in Italian bread crumbs
  3. Fry eggplant in batches and lay on paper towel to drain excess oil
  4.  Bake pizza dough per instructions. All layering ingredients are ready!
  5. Start layering by spreading about 3/4 cup of Marinara on baked pizza dough
  6. Next layer shredded mozzarella to cover pizza
  7. Layer eggplant slices to cover
  8. Lay lasagna noodles to cover pizza (no worries about overlapping)
  9. Spread another 3/4 cup Marinara to cover eggplant
  10. Layer with sliced mozzarella
  11. Repeat layers from step 6-10 (optional)
  12. Top with parmigiana/romano cheese and Italian bread crumbs
  13. Bake uncovered 350for approximately 35-45 minutes until cheese is melted and top is golden

Now pour yourself a glass on Pinot Grigio and enjoy this unique comfort food that you have created from three favorite Italian dishes, Pizza, Eggplant Parmesan, and Lasagna! Bellissimo!!!


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