Description
Eggplant Lasagna is a delicious and healthy twist on the traditional Italian favorite, featuring layers of roasted eggplant, rich marinara sauce, creamy ricotta, and gooey mozzarella cheese. This comforting dish is perfect for family dinners, gatherings, or meal prep, offering a satisfying low-carb alternative that doesn’t skimp on flavor. Whether you’re an eggplant enthusiast or just looking for a nutritious option to satisfy your lasagna cravings, this recipe delivers a delightful experience that everyone will love.
Ingredients
Scale
- 3 medium eggplants
- 15 ounces ricotta cheese
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 large egg
- Olive oil
- Salt
- Dried oregano
- Dried basil
- Ground black pepper
Instructions
- Preheat the oven to 400°F (200°C). Slice eggplants into ¼-inch rounds and sprinkle with salt. Let sit for 20 minutes to draw out moisture, then pat dry and drizzle with olive oil.
- Roast the eggplant slices on a baking sheet for 20-25 minutes until golden and tender.
- In a mixing bowl, combine ricotta cheese, egg, half of the Parmesan cheese, oregano, basil, and black pepper until smooth.
- In a 9×13-inch baking dish, layer marinara sauce at the bottom followed by roasted eggplant slices. Add half of the ricotta mixture and sprinkle mozzarella cheese. Repeat layers until all ingredients are used.
- Cover with foil and bake for 25 minutes; remove foil and bake for another 15-20 minutes until bubbly and golden brown.
- Allow cooling for 10 minutes before slicing; garnish with fresh basil if desired.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approximately 220g)
- Calories: 350
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 50mg