Eggplant Lasagna

Indulge in the wholesome goodness of Eggplant Lasagna, a hearty and satisfying low-carb twist on the Italian classic. This recipe swaps traditional pasta with tender, roasted eggplant slices, layered with a rich, homemade tomato sauce infused with garlic, onion, and aromatic herbs. Creamy ricotta, melty mozzarella, and a sprinkle of parmesan create irresistible layers of cheesy perfection, while a touch of fresh basil adds a pop of flavor and brightness. Perfect for family dinners or meal prepping, this gluten-free dish is baked to golden, bubbly perfection, making it both comforting and nourishing. Serve this crowd-pleasing Eggplant Lasagna alongside a crisp green salad for a balanced and memorable meal!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 large eggplant
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 medium onion
• 3 cloves garlic
• 28 ounces crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup ricotta cheese
• 0.5 cup parmesan cheese
• 2 cups mozzarella cheese
• 1 large egg
• 0.25 cup fresh basil

Directions

Step 1

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

Step 2

Slice the eggplants lengthwise into 1/4-inch thick slices.

Step 3

Brush both sides of the eggplant slices with 2 tablespoons of olive oil and season with salt and black pepper.

Step 4

Place the eggplant slices on baking sheets and roast in the oven for about 20 minutes, flipping halfway through, until they are tender and slightly golden.

Step 5

While the eggplants are roasting, finely chop the onion and garlic.

Step 6

Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat.

Step 7

Add the chopped onion and garlic to the saucepan and sauté until the onion is translucent, about 5 minutes.

Step 8

Stir in the crushed tomatoes, dried oregano, and dried basil. Simmer the sauce for 10-15 minutes, stirring occasionally.

Step 9

In a bowl, mix together the ricotta cheese, half of the parmesan cheese, and the egg until well combined.

Step 10

Lower the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).

Step 11

In a 9x13-inch baking dish, spread a thin layer of tomato sauce at the bottom.

Step 12

Place a layer of roasted eggplant slices over the sauce.

Step 13

Spread half of the ricotta mixture over the eggplant slices.

Step 14

Sprinkle 1/3 of the mozzarella cheese over the ricotta layer.

Step 15

Repeat the layers: sauce, eggplant, ricotta mixture, and 1/3 mozzarella cheese.

Step 16

Finish with a final layer of eggplant, remaining sauce, and top with the last 1/3 of the mozzarella cheese and the remaining parmesan cheese.

Step 17

Cover the baking dish with aluminum foil and bake for 30 minutes.

Step 18

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Step 19

Let the lasagna cool for at least 10 minutes before serving.

Step 20

Garnish with freshly chopped basil before serving.

Nutrition Facts

Serving size	2783.3 grams (2783.3g)

Amount per serving	% Daily Value*
Calories	2277

Total Fat 140.40g	180%
Saturated Fat 60.90g	305%
Polyunsaturated Fat 8.60g
Cholesterol 562mg	187%
Sodium 6217mg	270%
Total Carbohydrate 159.20g	58%
Dietary Fiber 51.70g	185%
Total Sugars 80.50g
Protein 126.20g	252%

Vitamin D 90IU	450%
Calcium 3381mg	260%
Iron 12mg	66%
Potassium 5518mg	117%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 21.0%

Carbs: 26.5%