Eggplant Curry Lasagna
Eggplant Curry Lasagna is a delicious and hearty dish that combines elements of both Italian and Indian cuisine. This unique recipe swaps traditional lasagna noodles for layers of roasted or sautéed eggplant, and infuses the dish with aromatic spices commonly found in Indian curry.
While eating all the colours of the rainbow… think eggplants to add more purple foods to your menu! Eggplants can help your brain power thanks to nasunin a potent antioxidant and free radical scavenger that helps to protect cell membranes from environmental damage. These purple beauties also have Vitamin K and bioflavonoids to strengthen capillaries and keep your vessels flowing. Simply delicious grilled with extra virgin olive oil and balsamic vinegar and kicked up a notch in this warming eggplant (no noodle) curry plant powered lasagna.
Eggplant Curry Lasagna pairs beautifully with a simple green salad or a side of naan or rice to soak up the extra sauce. You can also serve it with a cooling yogurt sauce or raita to balance out the heat.
This dish is not only delicious but also a fantastic way to enjoy the health benefits of eggplant, which is low in calories and high in fiber. Perfect for a family meal or a gathering with friends, this fusion dish will delight those looking to explore new flavors and combinations!

Eggplant Curry Lasagna
Ingredients
- 3 medium eggplants top & bottom sliced off & sliced thinly (1/2 inch thick)
- ¼ cup extra virgin coconut oil EVCO, melted, divided
- 1 large onion minced (or ½ onion & ½ leek)
- 1 cup kale minced (optional)
- 6 cloves garlic minced
- 4 cups mushrooms pulsed in a food processor lightly (to resemble ground beef)
- ½ cup pecans chopped (optional)
- 2-28 oz. can tomatoes chopped, organic, drained
- 1-14 oz. can coconut milk full fat
- 2 tsp.+ Thai green curry paste
- 2 tsp. each: sea salt dried basil & oregano
- 2 large tomatoes, sliced, for garnish
- Sprinkle of hemp seeds few sprigs of basil, balsamic vinegar to garnish
Directions
- Preheat oven to 400˚F
- Place eggplant on parchment lined baking sheets in a single layer. Brush lightly with melted EVCO (reserving the rest of the EVCO for sautéing) and bake for 20 minutes or until soft, turning once half way through.
- In a very large skillet, add the remaining EVCO, onion, leeks and garlic. Sauté for 1-2 minutes until onions are aromatic. Add mushrooms, pecans, tomatoes, tomato sauce, coconut milk, Thai green curry paste, basil, oregano and sea salt to taste. Bring to a light boil and set aside.
- Now you’re ready to make lasagna layers! In a large lasagna dish, spread the curry mixture. Then add a layer of eggplant, repeat with two more layers of curry mixture and eggplant or until you have reached the top of the lasagna pan.
- Add sliced tomatoes on top to garnish. Bake for 30 minutes. Remove from the oven and let rest for 10 minutes before cutting. Sprinkle with hemp seeds, basil leaves and drizzle with balsamic vinegar if desired. Yum!