Description
Delicious Eggplant Lasagna is a hearty, low-carb twist on the classic Italian dish. Layers of roasted eggplant, rich tomato sauce, creamy ricotta, and melted mozzarella create a comforting and flavorful lasagna that’s both satisfying and healthy.
Ingredients
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups marinara sauce (homemade or store-bought)
- 1 lb (450 g) ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Arrange the eggplant slices on the sheets, brush both sides with olive oil, and season with salt and pepper.
- Roast the eggplant for 15–20 minutes, flipping halfway, until tender and lightly browned. Set aside to cool slightly.
- In a bowl, combine ricotta cheese, egg, Parmesan, dried basil, and oregano. Mix until smooth.
- Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish.
- Layer half of the eggplant slices over the sauce, then spread half of the ricotta mixture, half of the marinara, and sprinkle with mozzarella.
- Repeat with the remaining eggplant, ricotta mixture, marinara, and top with the remaining mozzarella.
- Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 10–15 minutes until bubbly and golden brown on top.
- Let rest for 10 minutes before slicing. Garnish with fresh basil if desired.
Notes
- For a vegan version, use dairy-free ricotta and mozzarella alternatives.
- Salt the eggplant slices before roasting to draw out moisture and reduce bitterness.
- Can be prepared a day ahead and baked when ready to serve.
- Pairs beautifully with a fresh green salad or garlic bread.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Main Course
- Method: Baked
- Cuisine: Italian