About the Recipe
In search of a comforting, satisfying meal that won't derail your low-carb lifestyle? Look no further than this delightful eggplant lasagna. This recipe transforms a classic Italian favorite into a guilt-free indulgence, swapping out carb-heavy pasta sheets for tender, succulent layers of fresh eggplant. The result is a hearty, flavorful casserole brimming with rich marinara sauce, savory meat (or a delicious vegetarian alternative), and a gooey, melted blend of cheeses. It’s a perfect dish for a family dinner or a crowd-pleasing potluck, proving that you don’t have to sacrifice flavor to eat healthy
Ingredients
1 large eggplant
6 cups Hearty Tomato Meat Sauce
2 cups Low-fat ricotta cheese
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, shredded
8 small fresh basil leaves, chopped
1 tbsp dried oregano
Preparation
Preheat the oven to 400°F and cover a baking sheet with aluminum foil.
Cut off the ends of the eggplants and slice them lengthwise into ¼-inch pieces, making about 10 slices.
Brush each eggplant slice with olive oil on both sides, then season with a little salt and pepper. Bake for about 7 minutes on each side.
Mix the ricotta, Parmesan, and basil in a large bowl until thoroughly combined.
Distribute 2 cups of sauce evenly at the bottom of an 8×13 baking dish. Arrange half of the eggplant slices over the sauce.
Spread half of the ricotta mixture over the eggplant evenly and sprinkle ½ cup of mozzarella cheese on top.
Evenly spread 2 cups of meat sauce over the cheese, then place the remaining eggplant slices on top.
Spread the remaining ricotta mixture over the eggplant evenly and sprinkle another ½ cup of mozzarella cheese on top.
Distribute the last 2 cups of meat sauce evenly over the cheese.
Sprinkle the final 1 cup of mozzarella cheese evenly over the dish and add oregano on top. Cover with foil and bake.
Bake for 30 minutes. Take off the foil and broil on high for 5-8 minutes.
Let it rest for 15 minutes before serving.
Variations
Variations and Add-ins
Extra Vegetables:
Add sautéed spinach (make sure to wring out all the excess water first), sliced mushrooms, or chopped bell peppers to the meat or cheese layers.
Zucchini Lasagna: Substitute or combine the eggplant slices with thinly sliced, pre-cooked zucchini planks.Protein Swaps (Meatless):
Replace the ground meat with cooked lentils, meatless ground crumbles, or a combination of sautéed spinach and mushrooms for a vegetarian/vegan version.Flavor Enhancers:
For a spicy kick, add red pepper flakes or a dash of black pepper to the ricotta mixture or tomato sauce.
Use different seasonings in the sauce like dried oregano or fresh basil.
🧊 Make-Ahead, Storage, and Baking
Make-Ahead: You can roast the eggplant planks and prepare the ricotta filling a day in advance. Store them separately in the refrigerator. Assemble the lasagna just before baking.
Resting Time: After baking, let the lasagna rest for 15-20 minutes before slicing. This allows the layers to set, resulting in clean, firm slices instead of a messy casserole.
Baking Tip: Bake the lasagna covered with foil for most of the time to keep it moist, then remove the foil for the last 10-15 minutes to allow the top mozzarella to brown and bubble.
Freezing: Eggplant lasagna freezes well! Slice leftovers into individual servings and store them in airtight containers for later reheating.
Tips For Success
🍆 Preparing the Eggplant (The "Noodle" Substitute)
Remove Moisture (The Key Tip): This step is crucial to prevent a watery lasagna.
Salting: Slice the eggplant lengthwise into 1/4 to 1/2-inch thick planks. Lay them on paper towels or a rack, sprinkle with salt, and let them sit for 15-30 minutes. Wipe or rinse off the salt and pat the slices completely dry with paper towels to remove the moisture.
Pre-Cooking: After salting and drying, lightly brush the slices with olive oil and roast (or grill) for 10-20 minutes until they are soft and pliable, but not mushy. This pre-cooking removes even more water and ensures the eggplant is tender.Slicing: Slice the eggplant lengthwise into long planks (about 1/4 to 1/2 inch thick) rather than into rounds, as the planks are easier to layer like traditional noodles.
Peeling: For a softer texture and to avoid a potentially thick or bitter skin, you can peel the eggplant before slicing, though this is optional.
Selecting Eggplant: Look for smaller, firmer eggplants, as they tend to have fewer seeds and less bitterness than large, older ones.
🧀 Cheese Mixture & Filling Tips
Preventing Graininess: Always mix a beaten egg into your ricotta or cottage cheese mixture. The egg acts as a binder, prevents the cheese from thinning or becoming grainy, and helps the lasagna set firmly.
Cheese Alternatives:
Ricotta Swap: Use full-fat or part-skim ricotta cheese, or substitute with low-fat cottage cheese for a higher-protein, lower-fat option.
Flavor Boost: Stir in grated Parmesan cheese, fresh parsley, basil, and a pinch of nutmeg or cinnamon into the ricotta mixture for an authentic Italian flavor profile.Meat Sauce: Use lean ground beef, ground turkey, or Italian sausage (casings removed) for your meat sauce.
Low-Carb Sauce: Ensure your store-bought marinara or tomato sauce is a low-sugar or no-sugar-added variety (like Rao's) to keep the carb count down.