Eggplant Lasagna
Indulge in the comforting layers of this hearty Eggplant Lasagna, a low-carb twist on the classic Italian favorite that's bursting with robust flavors. Perfectly roasted slices of eggplant replace traditional pasta, creating a tender, savory base that pairs beautifully with a rich homemade tomato sauce infused with garlic, oregano, and basil. Creamy ricotta cheese, gooey mozzarella, and a sprinkle of parmesan add indulgent layers of texture, while an egg binder ensures every bite is irresistibly cheesy. This gluten-free dish is baked to golden perfection, then garnished with fresh basil for an herby finish. Easy to make ahead and ideal for meal prep, this delightful recipe is perfect for dinner parties or cozy weeknight meals, delivering comfort and wholesome goodness in every slice!
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Recipe Information
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
Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Slice the eggplants lengthwise into 1/4-inch thick slices.
Brush both sides of the eggplant slices with 2 tablespoons of olive oil and season with salt and black pepper.
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.
While the eggplants are roasting, finely chop the onion and garlic.
Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat.
Add the chopped onion and garlic to the saucepan and sauté until the onion is translucent, about 5 minutes.
Stir in the crushed tomatoes, dried oregano, and dried basil. Simmer the sauce for 10-15 minutes, stirring occasionally.
In a bowl, mix together the ricotta cheese, half of the parmesan cheese, and the egg until well combined.
Lower the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).
In a 9x13-inch baking dish, spread a thin layer of tomato sauce at the bottom.
Place a layer of roasted eggplant slices over the sauce.
Spread half of the ricotta mixture over the eggplant slices.
Sprinkle 1/3 of the mozzarella cheese over the ricotta layer.
Repeat the layers: sauce, eggplant, ricotta mixture, and 1/3 mozzarella cheese.
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.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna cool for at least 10 minutes before serving.
Garnish with freshly chopped basil before serving.
Nutrition Facts
Calories |
2277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 6217 mg | 270% | |
| Total Carbohydrate | 159.2 g | 58% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 80.5 g | ||
| Protein | 126.2 g | 252% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 3381 mg | 260% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 5518 mg | 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.
