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Eggplant Lasagna Recipe

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★★★★★

4.6 from 337 reviews

This Eggplant Lasagna is a delicious low-carb alternative to traditional pasta lasagna, featuring thinly sliced eggplants layered with a rich ricotta and mozzarella cheese mixture, savory marinara sauce, and Italian herbs. Perfectly baked until bubbly and golden, this comforting dish is ideal for those seeking a gluten-free yet satisfying Italian meal.

Ingredients

Scale

Eggplant Preparation

  • 2 medium eggplants, about 6” to 8″ long
  • Kosher salt, to taste

Sauce

  • 1 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 yellow onion, diced
  • 2 tsp. dried oregano
  • Freshly ground black pepper, to taste
  • 1 25-oz. jar marinara sauce

Cheese Mixture

  • 16 oz. whole milk ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese, plus extra for topping
  • 1 large egg
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 4 cups shredded mozzarella cheese

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the lasagna.
  2. Prepare Eggplant Slices: Trim the ends off the eggplants and slice them into thin rounds about 1/4 inch thick. Lay the slices on a cooling rack and sprinkle both sides with kosher salt. Let them sit for 20 minutes to draw out excess moisture and bitterness. Wipe the salted sides dry with paper towels, flip the slices, salt the other side, and let sit another 20 minutes. Pat all sides dry again with paper towels to remove residual moisture.
  3. Make the Sauce: In a large skillet over medium heat, warm the extra-virgin olive oil. Add minced garlic and sauté for 1 minute until fragrant. Add the diced onion and dried oregano, season with salt and freshly ground black pepper, and cook until the onions become translucent, about 5 minutes. Pour in the marinara sauce and heat through until warmed, stirring occasionally.
  4. Prepare Cheese Mixture: In a medium bowl, combine whole milk ricotta, grated Parmesan, one large egg, and chopped fresh parsley. Season with salt and pepper to taste and stir until well incorporated.
  5. Assemble the Lasagna: In a 9″ x 13″ casserole dish, spread a thin layer of the marinara sauce to prevent sticking. Arrange a layer of eggplant slices over the sauce. Spread a layer of the ricotta cheese mixture on top of the eggplant, followed by a generous layer of shredded mozzarella. Repeat these layers—marinara, eggplant, ricotta mixture, mozzarella—until ingredients are used up. For the top layer, place eggplant slices, cover with marinara sauce, mozzarella, and sprinkle with additional Parmesan cheese.
  6. Bake and Broil: Cover the casserole dish with foil and bake in the preheated oven for 35 minutes. If you prefer a golden, bubbly top, remove the foil and broil for 1 to 2 minutes, watching closely to prevent burning.
  7. Cool and Serve: Allow the lasagna to cool for 10 minutes to set before garnishing with fresh parsley. Cut into portions and serve warm.

Notes

  • Salting the eggplant slices helps to reduce bitterness and moisture, which prevents a soggy lasagna.
  • Use whole milk ricotta for creamier texture; part-skim can be substituted but may result in a drier filling.
  • If you don’t have fresh parsley, dried parsley can be used, but fresh provides better flavor and garnish appearance.
  • Broiling at the end is optional but adds a beautifully browned and crispy cheese top.
  • This dish can be prepared a day ahead and refrigerated; bake covered and adjust baking time if using chilled ingredients.

Keywords: eggplant lasagna, gluten free lasagna, Italian casserole, ricotta cheese recipe, healthy lasagna, low carb lasagna, baked eggplant dish

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