Lasaña de Berenjena, Puerto Rican Eggplant Lasagna

Lasaña de Berenjena is a flavorful Puerto Rican dish that layers tender eggplant slices with a savory meat filling, rich tomato sauce, and gooey melted cheese. Often referred to as an "eggplant lasagna," this recipe swaps pasta for eggplant, making it both low-carb and packed with wholesome ingredients. It’s a comforting and versatile dish for family dinners or special occasions.

Lasaña de Berenjena is a proud member of Puerto Rican comfort food, standing alongside other layered dishes like Sweet Plantain Lasagna (Pastelón de plátano maduro), A pie where the crust is ripe plantains and it is stuffed with picadillo and cheeses. Another one-pot wonder is Arroz con Pollo (Chicken and Rice), a mixture of rice, chicken, and all the bold flavors of Puerto Rican Garlic Paste and Achiote Oil.

White Rice can accompany this Eggplant Lasagna; yes, we would serve it with rice on the side in Puerto Rico. If we serve white rice, we might as well add Habichuelas Guisadas (Puerto Rican Stewed Beans) or Arroz con Gandules.

Why you'll love this recipe

• Better for you: It’s a healthier alternative to traditional lasagna, with eggplant as a low-carb substitute for pasta.
• Flavor Powerhouse: Packed with bold Puerto Rican flavors, it’s a comforting dish that feels hearty and light.
• Customizable: Easy to customize with different fillings and toppings to suit your preferences. Try it with leftover Instant Pot Pernil as a filler.

Ingredients

• Eggplant: The star ingredient, providing a tender, slightly smoky base.
• Picadillo: Traditionally beef or a beef-pork mix, seasoned with Puerto Rican spices and sofrito for a rich, savory filling.
• Sofrito: A blend of garlic, onions, peppers, and cilantro, giving the dish its signature Puerto Rican flavor.
• Swiss Cheese: Instead of mozzarella or provolone, Swiss cheese is an unusual alternative with great flavor.

For a complete list of ingredients, please see the recipe card.

Variations/Substitutions

• Vegetarian: Swap the ground meat for a mix of sautéed mushrooms, lentils, or plant-based meat alternatives.
• Dairy-Free: Use vegan cheese or omit cheese entirely for a lighter version.
• Eggplant Alternatives: Replace eggplant with thinly sliced zucchini or sweet plantains for a twist.
• Low-Fat: Use ground turkey or chicken instead of beef and reduce the cheese, making it a great application for this dish.

How to make Lasaña de Berenjena

1. Prep 30 minutes before cooking: Peel the eggplant and cut it into log slices. Place slices on a cooling rack, sprinkle with salt, and let the moisture seep from the eggplant.
2. Please prepare the picadillo recipe (this step is what pushes this recipe to a more Puerto Rican version than Italian); add canned tomatoes and tomato sauce towards the end of preparation to . . .
3. . . . create the meat sauce.
4. Prepare flour for eggplant by placing flour in a cake pan and seasoning it with salt and pepper.

5. Dredge the eggplants in the flour and tap off any excess flour, while heating the frying oil.
6. Fry the eggplants on one side until golden and crispy.
7. Flip on to the other side and fry until golden and crispy. At this point make sure both sides are nice and crispy.
8. While frying the eggplants, make the ricotta mixture, if you opt to use it, by mixing the ricotta, an egg, and about a cup of shredded parmesan cheese. (This is my addition to this dish; it traditionally does not have a ricotta mixture)

9. Begin to layer the lasaña: In a lasagna pan or baking dish, add homemade meat sauce.
10. Followed by fried eggplant.
11. Add the ricotta, meat sauce, and more eggplant until you reach the top layer.
12. On the last layer of eggplant, top with meat sauce, then slice cheese and dabs of butter. (I admit my pan was too small, but the butter will be placed on top and in any crevices available.)

Expert Tips

• Salting the Eggplant: This step reduces bitterness and prevents sogginess in the final dish.
• Make Ahead: Assemble the pastelón a day in advance and refrigerate. Bake just before serving.
• Custom Seasoning: Adjust the spices in the meat filling to suit your taste, adding more garlic or a pinch of cayenne for heat.
• Storing Leftovers: Allow the pastelón to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 3-4 days. To reheat, bake in a preheated oven at 350°F (175°C) until warmed through (165℉) or microwave individual portions when temped with an instant-read thermometer.
• Freezing Instructions:
  • Before Cooking: Assemble the pastelón in a freezer-safe dish, cover tightly with plastic wrap and aluminum foil, and freeze for up to 2 months. When ready to bake, cook directly from frozen at 375°F (190°C) for about 45-50 minutes or up to 165℉.
  • After Cooking: Let the cooked pastelón cool completely. Wrap portions tightly in plastic wrap and aluminum foil or store them in airtight containers. Freeze for up to 2 months. Reheat from frozen in the oven at 350°F (175°C) until heated to 165℉.
• Keeping the oven clean: Consider using a baking sheet under the pan holding the casserole. This is a cleaning tip more so than a cooking tip. If the dish becomes greasy or watery and overflows, it will spill onto the baking dish, not the oven floor.

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📖 Recipe

Lasaña de Berenjena, Puerto Rican Eggplant Lasagna

Zoé Forestier

Lasaña de Berenjena is a flavorful Puerto Rican dish that layers tender eggplant slices with a savory meat filling, rich tomato sauce, and gooey melted cheese. Often referred to as an "eggplant lasagna," this recipe swaps pasta for eggplant, making it both low-carb and packed with wholesome ingredients. It’s a comforting and versatile dish for family dinners or special occasions.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Rest time 10 minutes mins

Total Time 1 hour hr 22 minutes mins

Course Entree, Main Course, Main Dish, Puerto Rican Inspirations

Cuisine Puerto Rican

Servings 6 servings

Calories 728 kcal

Equipment

• ▢
  lasagna pan

Ingredients

  

1x2x3x

• ▢ 2 small eggplants or one large one
• ▢ 1 cup flour
• ▢ salt to taste
• ▢ black pepper to taste
• ▢ ½ lb picadillo
• ▢ 4 oz tomato sauce
• ▢ 1 can diced tomatoes
• ▢ cooking oil for frying
• ▢ 1 lb sliced cheese your choice
• ▢ 4 tablespoon unsalted butter
• ▢ 4 oz ricotta drained
• ▢ 4 oz parmesan cheese grated
• ▢ 1 egg

Instructions

 

• Prep 30 minutes before cooking: Peel the eggplant and cut it into log slices. Place slices on a cooling rack, sprinkle with salt, and let the moisture seep from the eggplant.
• Prepare the picadillo recipe (this step is what pushes this recipe to a more Puerto Rican version than Italian); add canned tomatoes and tomato sauce towards the end of preparation to . . .
• . . . create the meat sauce.
• Prepare flour for eggplant by placing flour in a cake pan and seasoning it with salt and pepper.
• Dredge the eggplants in the flour and tap off any excess flour while heating the frying oil.
• Fry the eggplants on one side until golden and crispy.
• Flip on to the other side and fry until golden and crispy. At this point, make sure both sides are nice and crispy.
• While frying the eggplants, make the ricotta mixture, if you opt to use it, by mixing the ricotta, an egg, and about a cup of shredded parmesan cheese. (This is my addition to this dish; it traditionally does not have a ricotta mixture).
• Begin to layer the lasaña: In a lasagna pan or baking dish, add homemade meat sauce.
• Followed by fried eggplant.
• Add the ricotta, meat sauce, and more eggplant until you reach the top layer.
• On the last layer of eggplant, top with meat sauce, then slice cheese and dabs of butter. (I admit my pan was too small, but the butter will be placed on top and in any crevices available.)

Notes

Top Tip

This is one of those recipes that tastes even better the next day. So consider making it ahead of time and reheating before service. Just remember to bring it up to 165℉ before serving.

• • Salting the Eggplant: This step reduces bitterness and prevents sogginess in the final dish.

• • Make Ahead: Assemble the pastelón a day in advance and refrigerate. Bake just before serving.

• • Custom Seasoning: Adjust the spices in the meat filling to suit your taste, adding more garlic or a pinch of cayenne for heat.

• • Storing Leftovers: Allow the pastelón to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 3-4 days. To reheat, bake in a preheated oven at 350°F (175°C) until warmed through (165℉) or microwave individual portions when temped with an instant-read thermometer.

• Freezing Instructions:
  • • Before Cooking: Assemble the pastelón in a freezer-safe dish, cover tightly with plastic wrap and aluminum foil, and freeze for up to 2 months. When ready to bake, cook directly from frozen at 375°F (190°C) for about 45-50 minutes or up to 165℉.
  • After Cooking: Let the cooked pastelón cool completely. Wrap portions tightly in plastic wrap and aluminum foil or store them in airtight containers. Freeze for up to 2 months. Reheat from frozen in the oven at 350°F (175°C) until heated to 165℉
• Keeping the oven clean: Consider using a baking sheet under the pan holding the casserole. This is a cleaning tip more so than a cooking tip. If the dish becomes greasy or watery and overflows, it will spill onto the baking dish, not the oven floor.

•  

Nutrition

Serving: 4OzCalories: 728kcalCarbohydrates: 31gProtein: 41gFat: 50gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 167mgSodium: 595mgPotassium: 762mgFiber: 6gSugar: 8gVitamin A: 1329IUVitamin C: 11mgCalcium: 990mgIron: 3mg

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