Jon Bon Jovi may be a rock legend known for hits like “Livin’ on a Prayer” and “It’s My Life,” but he’s just as comfortable in the kitchen as he is on the stage. The 63-year-old Grammy Award winner not only launched his own line of Bongiovi pasta sauces and a wine line with his son, Jesse, but his Jon Bon Jovi Soul Foundation also runs a non-profit restaurant called JBJ Soul Kitchen, which serves farm-to-table meals on a pay-it-forward model.
But what’s Bon Jovi’s go-to dish when he wants to dish up something delicious for family and friends? It’s a comfort food mashup that brings together two Italian-American classics—eggplant Parmesan and lasagna—to create Bongiovi Eggplant Lasagna. The legendary rock star’s dish is the kind of hearty, feel-good recipe that deserves a spot on your weekend dinner rotation.
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What Makes Bon Jovi’s Eggplant Lasagna So Special?
Instead of layering lasagna noodles, Bon Jovi’s version stacks breaded and pan-fried eggplant slices for a fun take on the iconic baked pasta dish. It’s a veggie-forward recipe that’s loaded with eggplant, mushrooms, and spinach—and plenty of cheese. The recipe calls for creamy ricotta, stretchy mozzarella and plenty of Parmesan.
The golden, bubbling casserole has crispy edges, rich tomato sauce and a gooey, melty center. It’s everything you love about Italian-American comfort food, plus a fun celebrity tie-in.
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How to Make Jon Bon Jovi’s Eggplant Lasagna
You can find the full recipe right here, but here’s a quick step-by-step breakdown of the process.
Preheat the oven to 400° and slice the eggplant into rounds. Dip each slice of eggplant into beaten eggs, then coat it in breadcrumbs. Fry the eggplant in oil on both sides and set aside on paper towels. Next, sauté mushrooms with garlic, oregano and thyme. Stir the mushroom mixgture with ricotta cheese, eggs, Parmesan cheese and spinach.
To build the lasanga, spread some pasta sauce (jarred is fine!) in the bottom of a casserole dish, then add some of the fried eggplant slices in a single layer (a little overlapping is ok). Top the eggplant with some of the ricotta mixture. The recipe is a little unclear after this point (the instructions don’t account for all of the sauce that’s called for), but the general idea here is to keep layering the eggplant, the ricotta mixture and the pasta sauce until you’ve used everything up. When you’re finished layering, top the dish with more tomato sauce and Parmesan cheese.
Cover and bake for 1 hour, then uncover, add some mozzarella and more sauce around the edges, then bake uncovered for 15 more minutes. Let it cool slightly before slicing and serving.
This is the kind of recipe that’s a labor of love—but it’s worth every minute (and every bite). Whether you’re feeding a crowd or just want a cozy Sunday dinner, Bon Jovi’s Eggplant Lasagna is a certified crowd-pleaser. Bonus points if you blast “You Give Love a Bad Name” in the kitchen while you cook.
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