Description
Eggplant Lasagna is a comforting and healthy twist on classic lasagna, replacing pasta sheets with tender, roasted eggplant slices. Layers of rich tomato sauce, creamy ricotta, melty mozzarella, and sharp Parmesan combine with fresh herbs and garlic to create a flavorful, gluten-free dish perfect for cozy dinners and meal prep.
Ingredients
Scale
Vegetables & Aromatics
- 2 medium firm eggplants, sliced lengthwise into 1/4-inch thick pieces
- 3 cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 2 tbsp olive oil (for roasting eggplants and sautéing)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, chopped (about 1/4 cup)
- Fresh oregano leaves, chopped (about 1 tbsp)
Tomato Sauce
- 4 cups crushed tomatoes (or well-seasoned marinara sauce)
Cheeses
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese
Instructions
- Prepare the Eggplant: Slice the eggplants lengthwise into about 1/4-inch thick pieces and lightly salt them to draw out excess moisture and bitterness. After about 20 minutes, pat them dry with paper towels. Roast or grill the slices until tender and slightly caramelized, creating a sturdy but creamy “noodle.” Set aside.
- Make the Tomato Sauce: In a pan, heat olive oil over medium heat and sauté the finely chopped garlic and onions until fragrant and translucent. Add the crushed tomatoes, fresh basil and oregano, salt, and pepper. Let the sauce simmer, stirring occasionally, until it thickens to a rich consistency and the flavors deepen.
- Assemble the Layers: Spread a thin layer of tomato sauce on the bottom of a baking dish. Layer roasted eggplant slices over the sauce. Add dollops of ricotta cheese evenly on top, followed by a generous sprinkle of shredded mozzarella and a light dusting of Parmesan. Repeat these layers until all ingredients are used, finishing with a top layer abundant in mozzarella and Parmesan cheese for a golden crust.
- Bake to Perfection: Cover the assembled lasagna with foil and bake in a preheated oven at 375°F (190°C) for about 30 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese on top is bubbling and golden brown.
- Rest and Serve: Allow the Eggplant Lasagna to cool for 10–15 minutes before slicing. This resting period helps the layers set, making it easier to cut and serve perfect portions.
Notes
- Salt the eggplant well before cooking to reduce bitterness and prevent watery lasagna.
- Use fresh herbs like basil and oregano to brighten the tomato sauce and enhance overall flavor.
- Layer ingredients evenly to create a harmonious bite with balanced sauce, cheese, and eggplant.
- Let the lasagna rest after baking to improve sliceability and flavor melding.
- Choose high-quality cheeses for superior melt, stretch, and richness.
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (about 1/6 of recipe)
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 45mg
Keywords: eggplant lasagna, gluten free lasagna, vegetable lasagna, healthy lasagna, low carb lasagna, vegetarian lasagna
