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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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Equipment

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

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

Instructions
 

  • Preheat and Prepare Eggplant
  • 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.
  • Prepare the Ricotta Mixture
  • In a bowl, combine the ricotta cheese, egg, Parmesan cheese, and Italian seasoning. Stir until smooth and set aside.
  • Assemble the Lasagna
  • 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.
  • Bake
  • 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.
  • Serve
  • Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil and serve warm.