Description
Eggplant lasagna is a healthy, low-carb alternative to traditional lasagna. This recipe features layers of thinly sliced eggplant, rich tomato sauce, and a blend of cheeses. It's a satisfying dish that’s both comforting and nutritious, making it an excellent choice for weeknight dinners or special occasions.
Ingredients
- 2 large eggplants, sliced lengthwise
- 2 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil leaves (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants lengthwise into 1/4-inch thick slices.
- Sprinkle the slices with salt and let them sit for 15-20 minutes to draw out moisture. Pat dry with a paper towel.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Lightly brown the eggplant slices in batches, about 2-3 minutes per side.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Layer the eggplant slices over the sauce, followed by a layer of ricotta cheese, mozzarella, and Parmesan.
- Repeat the layers until all ingredients are used, finishing with a layer of cheese.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is golden and bubbly.
- Let the lasagna cool for 10 minutes before serving. Garnish with fresh basil leaves if desired.
Notes
- For extra flavor, add Italian seasoning or red pepper flakes to the sauce.
- Use a mandoline slicer for even eggplant slices.
- This dish can be made ahead and refrigerated or frozen for later use.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 620mg