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Eggplant Lasagna Recipe

This delicious eggplant lasagna is a low-carb twist on the classic, featuring tender layers of roasted eggplant, savory marinara, and creamy ricotta. Perfect for a hearty, satisfying meal!
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Ingredients Equipment Method

Ingredients
  

  • 2 large eggplants sliced lengthwise into ¼-inch slices
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 cups marinara sauce homemade or store-bought
  • 1 ½ cups ricotta cheese
  • 1 large egg
  • ¼ cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1 teaspoon Italian seasoning
  • Fresh basil for garnish

Equipment

  • Baking sheet
  • Large skillet or frying pan
  • Mixing bowls
  • 9x13-inch baking dish

Method
 

  1. Preheat and Prepare Eggplant
  2. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the eggplant slices on the sheet, brush with olive oil, and sprinkle with salt and pepper. Roast for 15-20 minutes, flipping halfway through, until the eggplant is tender and slightly golden. Remove from the oven and set aside.
  3. Prepare the Ricotta Mixture
  4. In a bowl, combine the ricotta cheese, egg, Parmesan cheese, and Italian seasoning. Stir until smooth and set aside.
  5. Assemble the Lasagna
  6. Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish. Place a layer of roasted eggplant slices on top, followed by a layer of the ricotta mixture, a sprinkle of mozzarella, and a spoonful of marinara sauce. Repeat these layers, finishing with a layer of marinara sauce and topping with the remaining mozzarella.
  7. Bake
  8. Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden.
  9. Serve
  10. Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil and serve warm.