Description
A hearty and comforting eggplant lasagna made with tender roasted eggplant slices layered with creamy ricotta, rich marinara sauce, and melted cheese for a wholesome, low-carb twist on a classic dish.
Ingredients
- 2 large eggplants, sliced lengthwise into 1/4-inch thick strips
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cups marinara sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon fresh basil, chopped
Instructions
- Sprinkle eggplant slices with salt and let sit for 20 minutes, then pat dry.
- Preheat oven to 190°C (375°F) and lightly brush eggplant with olive oil.
- Roast eggplant slices for 15 minutes until tender, then set aside.
- In a pan, sauté onion until translucent, then add garlic and cook briefly.
- Add marinara sauce and Italian seasoning, simmer for 10 minutes.
- In a bowl, mix ricotta, half the Parmesan, basil, salt, and pepper.
- Spread a layer of sauce in a baking dish, then layer eggplant, ricotta mixture, mozzarella, and sauce.
- Repeat layers, finishing with mozzarella and remaining Parmesan on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake another 15–20 minutes until golden and bubbly.
- Let rest for 10 minutes before slicing and serving.
Notes
- Salting eggplant helps prevent excess moisture.
- Add spinach or mushrooms for extra vegetables.
- Use spicy marinara for a kick.
- Let lasagna rest before slicing for cleaner layers.
- Store leftovers in the fridge for up to 4 days.
- Freeze for up to 2 months for meal prep.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 45 mg
