Description
Eggplant Lasagna is a delightful vegetarian twist on the classic Italian dish, offering layers of roasted eggplant, rich marinara sauce, and creamy cheeses that will satisfy your comfort food cravings. This healthier alternative to traditional lasagna replaces pasta with nutritious eggplant, making it lower in carbs while still being indulgent and delicious. Ideal for family gatherings or cozy dinners, this recipe is easy to prepare and can even be made ahead of time. Impress your guests with a hearty meal that doesn’t compromise on flavor!
Ingredients
Scale
- 3 medium eggplants
- 3 cups marinara sauce
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Olive oil
- Salt
- Oregano
- Basil
- Black pepper
Instructions
- Preheat the oven to 400°F (200°C). Slice the eggplants into ¼-inch rounds, sprinkle with salt, and let sit for 20 minutes to draw out moisture. Pat dry and drizzle with olive oil. Roast for 20-25 minutes until golden.
- In a mixing bowl, combine ricotta cheese, an egg, half of the Parmesan cheese, oregano, basil, and black pepper.
- In a 9×13-inch baking dish, layer marinara sauce at the bottom, followed by roasted eggplant slices, half of the ricotta mixture, and mozzarella cheese. Repeat layers until all ingredients are used up.
- Top with remaining marinara sauce and cheeses. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until golden brown.
- Cool for 10 minutes before slicing and serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (180g)
- Calories: 290
- Sugar: 6g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 50mg