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Eggplant Lasagna Recipe

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3.9 from 13 reviews

Eggplant Lasagna is a flavorful, low-carb alternative to traditional lasagna, featuring tender baked eggplant slices layered with a rich and hearty beef tomato sauce, creamy ricotta cheese mixture, and melted mozzarella and parmesan cheeses. This dish combines classic Italian flavors in a healthier, vegetable-forward way that makes for a comforting and satisfying meal.

Ingredients

Eggplant

  • 2 large eggplants
  • 2 teaspoons salt
  • 3 tablespoons olive oil

Meat Sauce

  • 1 tablespoon olive oil
  • 1 small diced onion
  • 1 pound ground beef
  • 1 (28-ounce) can crushed tomatoes
  • 1 (6-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 2 cloves minced garlic
  • 2 tablespoons Italian seasoning
  • 1 tablespoon sugar
  • 1 tablespoon chopped fresh basil
  • Salt and pepper to taste

Ricotta Layer

  • 1 (16-ounce) container ricotta cheese
  • 1 large egg
  • ⅔ cup shredded mozzarella cheese
  • ⅔ cup shredded parmesan cheese

Cheese Topping

  • 1 cup shredded mozzarella cheese
  • 1 cup shredded parmesan cheese
  • Fresh basil and parsley for garnish

Instructions

  1. Prepare the Eggplant: Slice the eggplants lengthwise into ½-inch slices. Rub both sides with 2 teaspoons of salt and place them on baking sheets. Let them sit for 20 minutes to sweat out moisture. Preheat the oven to 400°F. Pat the eggplant slices dry to remove excess salt and moisture. Brush both sides with 3 tablespoons olive oil and bake for 20–25 minutes until tender and browned. Remove from oven, allow to cool slightly, and then reduce oven temperature to 350°F.
  2. Make the Meat Sauce: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced onion and ground beef, cooking until the beef is browned and no longer pink, about 7–10 minutes. Stir in crushed tomatoes, tomato sauce, tomato paste, minced garlic, Italian seasoning, sugar, chopped fresh basil, salt, and pepper. Simmer gently until bubbling and flavors meld, then remove from heat.
  3. Prepare the Ricotta Layer: In a mixing bowl, combine ricotta cheese, large egg, shredded mozzarella, and shredded parmesan cheese. Mix thoroughly until evenly blended.
  4. Assemble the Lasagna: Lightly spray a 9×15-inch baking dish. Spread ⅓ cup of the meat sauce evenly on the bottom of the dish. Layer with a portion of baked eggplant slices, then spread half of the ricotta cheese mixture over the eggplant. Top with half of the remaining meat sauce. Repeat the layers: eggplant slices, the remaining ricotta mixture, and the rest of the meat sauce. Finish by sprinkling the top with 1 cup shredded mozzarella and 1 cup shredded parmesan cheese.
  5. Bake: Place the assembled lasagna in the oven set to 350°F and bake for 25–30 minutes until the cheese topping is bubbly and golden brown.
  6. Serve: Remove from oven and let rest for 10 minutes to set. Garnish with fresh basil and parsley before slicing and serving.

Notes

  • Salting the eggplant helps to remove excess moisture and reduce bitterness.
  • Baking the eggplant instead of frying reduces fat and keeps the dish lighter.
  • You can prepare the meat sauce ahead of time and refrigerate for up to 2 days or freeze for longer storage.
  • For a vegetarian version, substitute the meat sauce with a hearty vegetable sauce or use lentils.
  • Letting the dish rest before serving improves sliceability and flavor melding.

Find it online: https://recipeplenty.com/eggplant-lasagna-recipe/