Eggplant Lasagna
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
335 kcal
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Course
Main Course
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Cuisine
Italian
Eggplant Lasagna
Description
Eggplant Lasagna uses thin slices of eggplant as a stand-in for traditional pasta layers. The eggplant is salted and rested to draw out moisture, then dried before layering. A sautéed onion and garlic marinara sauce seasoned with Italian herbs and fresh basil enhances the layers alongside a ricotta mixture blended with egg, Parmesan, and basil. The dish is built in thirds, each including sauce, eggplant, ricotta mixture, and shredded mozzarella for melty texture.
Baked in a 13x9-inch pan, the assembly creates a savory, cheesy lasagna with tender, non-pasta layers that carry robust tomato and herb flavors. The interplay of cheeses adds creaminess and sharpness while the eggplant maintains a moist yet firm consistency once baked.
This dish suits those looking for a vegetable-forward baked casserole that evokes traditional lasagna flavors without wheat pasta. It can be served as a main course for lunch or dinner and paired with simple salads or garlic bread if desired.
The lasagna can be refrigerated for up to 5 days and freezes well for up to 6 months. When reheating frozen portions, heat fully from frozen to preserve texture and flavor.
Ingredients
- 2 large eggplant ends trimmed and sliced into 1/8 -inch planks
- salt to taste
- 1 tablespoon olive oil
- ½ yellow onion finely chopped
- 4 garlic minced, cloves
- 1 teaspoon Italian seasoning
- black pepper to taste, freshly ground
- 1 ounce jar marinara sauce
- ½ cup basil chopped and divided, plus more for garnish, fresh
- 1 egg large
- 16 ounces ricotta cheese whole milk
- 1 cup Parmesan Cheese divided, freshly grated
- 3 cups mozzarella cheese shredded
Instructions
- Preheat oven to 400°F and place one rack in the middle of the oven and one rack in the upper third. Line two baking sheets with a cooling rack. Place eggplant slices on racks and season generously with salt. Let sit 15 minutes, then dab excess moisture with a paper towel. Flip eggplant slices and repeat.
- In a large skillet, heat oil over medium heat. Add onion and cook until softened and translucent, 5 minutes. Add garlic and Italian seasoning, cooking until fragrant, 1 minute. Season to taste with salt and pepper. Add marinara sauce and ¼ cup fresh basil, stirring to combine. Simmer until warmed through, 3 minutes. Remove from heat.
- In a medium bowl, whisk egg, then mix in ricotta, ¾ cup Parmesan, remaining ¼ cup basil, and freshly ground black pepper.
- In a 13x9 baking dish, pour ⅓ marinara on bottom of pan. Top with ⅓ eggplant slices, then ⅓ ricotta mixture, and 1 cup shredded mozzarella cheese. Repeat this sequence an additional 2 times, finishing off the final sprinkling of mozzarella cheese with remaining ¼ cup Parmesan and black pepper. Lightly grease a sheet of foil and cover lasagna, greased side down, with foil. Bake on middle rack until eggplant is softened and cheese is melted, 30 minutes. Remove foil.
- Preheat broiler to high and transfer lasagna to top rack. Broil until cheese is slightly brown and bubbling, 2-3 minutes. Remove and let cool at least 10 minutes before slicing. Garnish with more fresh basil and serve immediately.
Notes
- Store leftover lasagna in the refrigerator for up to 5 days to maintain quality.
- Freeze the baked lasagna for up to 6 months; reheat directly from frozen for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 24g | 48% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 989mg | 41% |
| Potassium | 694mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1077IU | 22% |
| Vitamin C | 10mg | 11% |
| Calcium | 633mg | 63% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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