Eggplant Lasagna
Eggplant Lasagna is a delicious, low-carb twist on traditional lasagna that layers tender roasted eggplant with rich marinara sauce and creamy cheeses. This wholesome dish is perfect for weeknight dinners or special occasions, delivering comfort and flavor while keeping it healthy. Easy to customize based on your favorite ingredients, this lasagna will impress family and friends alike.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium eggplants (about 1.5 pounds), sliced into 1/4 inch rounds
- 3 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for about 20 minutes until soft and golden.
- In a bowl, combine ricotta cheese with chopped basil, salt, and pepper.
- In a baking dish, layer marinara sauce, eggplant slices, dollops of the ricotta mixture, and mozzarella. Repeat layers, finishing with marinara topped with mozzarella and Parmesan.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes until bubbly.
- Let rest for 10 minutes before serving.
Nutrition
- Serving Size: 1 slice (approximately 180g)
- Calories: 280
- Sugar: 6g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 40mg