5.0 from 318 votes
Eggplant Lasagna
Simple to make and delicious to eat, this vegetarian gluten-free low carb eggplant lasagna is a tasty dinner that's loaded with flavor.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8 servings
Calories: 335 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 large eggplants ends trimmed and sliced into 1/8 -inch planks
- salt to taste
- 1 tablespoon olive oil
- ½ yellow onion finely chopped
- 4 garlic cloves minced
- 1 teaspoon Italian seasoning
- freshly ground black pepper to taste
- 1 ounce jar marinara sauce
- ½ cup fresh basil chopped and divided, plus more for garnish
- 1 large egg
- 16 ounces ricotta cheese whole milk
- 1 cup freshly grated Parmesan cheese divided
- 3 cups shredded Mozzarella cheese
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.
Cup of Yum
Notes
- Storage: Store the baked lasagna in the fridge for up to 5 days.
- Freezing: The baked eggplant lasagna will keep well in the freezer for up to 6 months. It can be reheated from frozen.
Nutrition Information
Calories
335kcal
(17%)
Carbohydrates
16g
(5%)
Protein
24g
(48%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
85mg
(28%)
Sodium
989mg
(41%)
Potassium
694mg
(20%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
1077IU
(22%)
Vitamin C
10mg
(11%)
Calcium
633mg
(63%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 335
% 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.