Eggplant Lasagna


2 x large eggplants

1 x jar Yo Mama’s Basil Marinara

1 cup Italian Breadcrumbs

3 cups shredded mozzarella cheese

1 tsp black pepper


  1. Slice eggplants into coins and set aside 
  2. In a baking dish, pour ⅓ jar of Yo Mama’s Basil Marinara and spread across the bottom of the dish evenly
  3. Line bottom of dish with eggplant coins (9 pieces) 
  4. Sprinkle eggplant with ½ cup Italian breadcrumbs
  5. Top with 1 cup shredded mozzarella cheese
  6. Repeat steps to create an additional layer (sauce, eggplant, breadcrumbs and cheese)
  7. Pour the remaining sauce on top of the cheese
  8. Add remaining cheese evenly on top of the sauce 
  9. Garnish dish with black pepper
  10. Bake at 375 F for 45 minutes
  11. Out of the oven, let the lasagna cool for 10 minutes 
  12. Slice and enjoy!