Eggplant Lasagna
A comforting, lower-carb spin on traditional lasagna, using roasted eggplant slices in place of noodles and layered with seasoned ricotta, mozzarella, and Parmesan.
Ingredients
Eggplant Preparation
- 2 large large eggplants, sliced into thin rounds About 1/4-inch thick
- Olive oil Olive oil (for brushing) For roasting
- Salt and pepper Salt and pepper to taste
Filling and Topping
- 2 cups ricotta cheese Can substitute with part mascarpone for richer flavor
- 1 egg Helps the ricotta set while baking
- 1 teaspoon Italian seasoning
- 2 cups shredded mozzarella cheese Reserve most for topping
- 1 cup grated Parmesan cheese Mix a little into the ricotta for extra flavor
Sauce
- 2 cups marinara sauce Store-bought or homemade; use a thicker sauce to avoid sogginess
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Salt the eggplant slices generously and arrange them on a rack or paper towels. Let them sit for 30 minutes to pull out excess moisture and bitterness.
- Rinse the salt off the eggplant slices and pat them dry with towels. Season lightly with pepper.
- Brush both sides of each slice with olive oil and place them on a baking sheet in a single layer.
Roasting
- Roast the eggplant for 25–30 minutes, flipping once, until tender and browned at the edges.
Filling Preparation
- While eggplant roasts, whisk together ricotta, egg, Italian seasoning, a pinch of salt, and pepper in a bowl until smooth.
Layering
- Spread a thin layer of marinara on the bottom of a baking dish.
- Layer roasted eggplant slices to cover the sauce.
- Dollop and spread half the ricotta mixture over the eggplant. Sprinkle with a mix of mozzarella and Parmesan.
- Repeat layers: sauce, eggplant, remaining ricotta, cheeses.
- Finish with remaining sauce and a generous sprinkling of mozzarella and Parmesan on top.
Baking
- Bake for 30–35 minutes, until the cheese is bubbling and the top is golden.
- Let the lasagna rest for 10 minutes before slicing.
Notes
Serve with a crisp green salad, garlic-roasted green beans, or warm crusty bread. Pairs well with a medium-bodied red wine like Chianti.