Eggplant is a popular ingredient used in many Dominican dishes and combinations. Pastelón de berenjena (eggplant lasagna) is a classic recipe that is both delicious and nutritious, made by layering oven-roasted eggplant with meat sauce and cheese.
Growing up, I was not a big fan of eggplant, but this dish completely changed my perception of this vegetable. When you try it, you’ll understand why.
What is Pastelón de Berenjena?
If you’re familiar with pastelón, you may know that it is similar to lasagna or a casserole because it is a layered dish with many ingredients. Pastelón de berenjena is known as an eggplant lasagna or casserole. Pastelón, in general, is a very popular dish in Latin American and Caribbean foods, especially in Puerto Rico and the Dominican Republic.
There are many different types of pastelón dishes out there, such as pastelón de papa (beef casserole with potatoes) and pastelón de plátano maduro (sweet plantains and picadillo casserole).
Why You’ll Love This Recipe
If you love layered dishes like lasagna or casserole, this dish is a perfect hearty meal for dinner time or any event. It’s a great alternative to the classic lasagna dish to serve alongside vegetables, or a salad. It’s also a great dish for meal prep!
Ingredients
Eggplants – They should appear light or dark purple in color to ensure that they have ripened and are ready to be cooked.
Olive oil – I recommend olive oil as opposed to any other oil for this recipe because it works best when paired with eggplant.
Salt – Any salt of choice
Black pepper – Ground or cracked black pepper would be best for this recipe.
Mozzarella cheese – You may also use parmesan or ricotta cheese if you’d like.
For the meat sauce
Ground pork – I love the flavor of pork in this recipe, but you can also opt for ground chicken, ground turkey, or ground beef. It’s really up to you.
Garlic cloves – Fresh garlic cloves are best. You may use the jarred kind as well.
Oregano – I prefer Dominican oregano.
Basil – I use dried basil leaves, but you can add fresh basil leaves for added freshness.
Red pepper flakes – Adds a bit of spicy kick.
Red onion – Full of anti-carcinogenic, antiviral, antibacterial, and other antioxidant properties, onions are always a great added ingredient for more flavor.
Green bell pepper – Or any color bell pepper.
Tomato pasta sauce – I used a jar of traditional pasta sauce. You can use marinara sauce or your favorite store-bought pasta sauce.
Step-by-Steps Instructions
Roasting the Eggplants
- Preheat the oven to 425 degrees.
- Trim both ends of the eggplant and then slice lengthways (about ½ inch thick) to replicate lasagna noodles.
- Place the eggplant on a baking sheet in a single layer.
- Brush the eggplant slices with olive oil on both sides. Sprinkle with ½ teaspoon salt and ½ teaspoon pepper. The salt will help with leaching out some of the excess moisture from the eggplant slices.
- Place in the oven for about 15 minutes, or until they soften slightly.
Making the Meat Sauce
- As the eggplant cooks, combine the pork, onion, bell pepper, garlic, oregano, basil, red pepper flakes, and the remaining salt and pepper in a large bowl.
- Heat a large skillet over medium-high heat. Add the pork to the skillet and cook, stirring occasionally, for about 10 minutes, or until there’s no pink on the meat. Add half a cup of water and continue to cook for about 5 minutes.
- Separate ½ cup of the tomato sauce and set it aside. Pour the rest of the tomato sauce into the skillet and stir. Let the sauce simmer over medium heat for about 10 – 15 minutes, or until the liquid reduces completely. Remove from the heat.
Assembling the lasagna
- Coat the bottom of a 8 x 8 baking pan with the reserved sauce. Add a bottom layer with the roasted eggplant slices making sure to cover all areas. Add a layer of meat sauce and top with about ½ cup cheese. Add a second layer of eggplant, meat sauce, and ½ cup of cheese in that order. Place another layer of eggplant on top and sprinkle with the remaining cheese.
- Bake for about 10 – 15 minutes, or until the cheese is melted and golden around the edges.
Serving Suggestions
This recipe can be enjoyed either on its own or alongside some vegetables or a salad for a more low-carb meal since it’s loaded with cheese. In my experience, Dominicans also often love eating carb on carb, so you may even enjoy eating this recipe with some rice or a side of bread.
Recipe Variations
- For the meat sauce, you can opt for ground turkey, ground chicken, or ground beef instead of ground pork if preferred.
- If mozzarella cheese is not your favorite, you can substitute it for another type of cheese such as ricotta or parmesan.
Storage Tips
Leftovers can be kept in the refrigerator for up to 4 days. To reheat, cover the eggplant lasagna (pastelón de berenjena) with foil, and place in the oven at 350 degrees for about 15 minutes.
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Frequently Asked Questions
Any eggplant should be fine as long as it appears dark or light purple and is free of any cuts or bruises. If the eggplant appears green, it has not ripened.
You do not have to peel the eggplant! You can leave the eggplant’s skin on or off based on your preference. For this recipe, I normally remove the skin.
Yes! It is essential to cook the eggplant before baking the pastelón so that it is soft and pliable enough to add to the lasagna.
Recipe Notes and Tips
- Eggplant should be sliced lengthways (about ½ inch thick) to replicate lasagna noodles.
- Sprinkling salt on the eggplant slices before roasting to help leach out some excess moisture.
Other Recipes You’ll Love
- Pastelón de Papa (Beef Casserole with Potato)
- Pastelón de Plátano Maduro (Sweet Plantains and Picadillo Casserole)
- Ground Beef and Ricotta Baked Ziti
- Dominican Spaghetti
Pastelón or Lasaña de Berenjenas (Eggplant Lasagna)
Author:Equipment
- Baking Dish 8×8 inch
Ingredients
- 2 large eggplants, peeled and cut into ½ inch slices
- 2 tablespoons olive oil
- 1 ½ teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 1 pound ground pork
- ½ cup red onion, chopped
- ½ green bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes
- 1 jar (24 ounces) traditional tomato pasta sauce
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 425 degrees.
- Place eggplant on a baking sheet in a single layer (can choose to add parchment paper or not). Brush each slice of eggplant with olive oil on both sides. Sprinkle with ½ teaspoon salt and ½ teaspoon pepper.
- Place in the oven for about 15 minutes, or until they soften slightly.
- In the meantime, in a large bowl combine the pork, onion, bell pepper, garlic, oregano, basil, red pepper flakes, and the remaining salt and pepper.
- Heat a large skillet over medium high heat. Add the pork to the skillet and cook, stirring occasionally, for about 10 minutes, or until there’s no pink on the meat. Add half a cup of water and continue to cook for about 5 minutes.
- Separate ½ cup of the tomato sauce and set it aside. Pour the rest of the tomato sauce into the skillet and stir. Let the sauce simmer over medium heat for about 10 – 15 minutes, or until the liquid reduces completely. Remove from the heat.
- Coat the bottom of a 8 x 8 baking dish with the reserved sauce. Add a bottom layer with the eggplant making sure to cover all areas. Add a layer of meat sauce and top with about ½ cup cheese. Add a second layer of eggplant, meat sauce and ½ cup cheese in that order. Place another layer of eggplant on top and sprinkle with the remaining cheese.
- Bake for about 10 – 15 minutes, or until the cheese is melted and golden around the edges.
- Serve warm with a fresh salad.
Notes
- Eggplant should be sliced lengthways (about ½ inch thick) to replicate lasagna noodles.
- Sprinkling salt on the eggplant slices before roasting to help leach out some excess moisture.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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