Rustic Eggplant and Sourdough Bread Lasagna

I recently made this recipe for eggplant lasagna and the whole family loved it!  It was a nice twist on your typical pasta dish because instead of using lasagna noodles, the recipe calls for sourdough bread.


Rustic Bread & Eggplant Lasagna


  • 3 Tbsp olive oil
  • 4-6 cloves garlic, minced
  • 2 28 oz cans organic tomatoes, blended
  • 2 tsp salt
  • 4 tsp dried Italian herbs
  • 2-3 medium eggplants
  • 1 to 2 loaves sourdough bread, sliced and toasted
  • 1 cup Italian breadcrumbs
  • 1 stick margarine, melted
  • 1-2 large, ripe tomatoes, fresh, for garnish
  • Olive oil, for drizzling


In a very large skillet or sauce pan, heat the olive oil over medium high heat. Sweat the garlic for 1-2 minutes, then add tomatoes, salt, and herbs. Cook for 30 minutes (bubbling), stirring occasionally. Invert a mesh strainer over the top of the pan to prevent splatter, if desired.

Preheat oven to 400 degrees.

Meanwhile, prep two baking sheets with parchment paper. Slice off the top and bottom of your eggplants and cut the eggplants into 1/2 inch slices. Arrange in one layer on a baking sheet. Sprinkle with salt and drizzle with olive oil.

In a large baking dish (a lasagna dish), spread 1 1/2 cups of tomato sauce. Line the bottom of the dish with bread, filling as many as the gaps as possible without overlapping.

Place half of the eggplant on top of the bread, followed by another 1 to 1 1/2 cups tomato sauce.

Add a second layer of bread.

Mix breadcrumbs with melted margarine and sprinkle on top.  Slice fresh tomatoes and layer them liberally on top.

Sprinkle with salt and pepper and bake for 40-45 minutes.  Let cool at least 10 minutes before cutting.


8 thoughts on “Rustic Eggplant and Sourdough Bread Lasagna

  1. i’m so bummed, i’m just getting this now! 🙂 i’m slacking on reading your blog! i like the new look! 🙂 hope you are having a blessed holy week!

  2. I am a beginner about cooking with eggplant, so I have a question. After you sprinkle the eggplant with salt and drizzle with olive oil, what then? Do you immediately start “building” the casserole?
    This dish sounds delicious and I want to try it.

    1. Pres. Nancy, I just realized most of the photos were missing from this post. I lost a ton of them when I switched from blogger to wordpress. I just updated it, so hopefully it will make more sense now! After you drizzle them, just set them aside and add the sauce to the bottom of the dish, followed by the bread. Then, yes, just start layering! I hope you enjoy it!

  3. Hi Orthodox Mom,

    Making this now but wondered could it be frozen either cooked or uncooked for serving a couple of weeks later? Any modifications that would allow it? I’m having a party in 2 weeks.

  4. This sounds great, but I am a little confused. You said to layer in half of the eggplant. What do you do with the other half? Sorry if this is an obvious question, I am just a little unclear. Thank you so much for posting this delicious sounding recipe!

  5. I made this the other night, for my topping I threw a handful of pinenuts in the food processor and blended them up, then mixed with breadcrumbs and olive oil only. Made for a nice, crispy “parmesan-y” crust!

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