Eggplant Lasagna | Low-Carb, Gluten-Free, & Vegetarian!
Recipe Overview
Overview
Eggplant lasagna is a delightful twist on the classic dish, offering a lighter, gluten-free alternative that doesn’t compromise on flavor. The process begins with slicing large eggplants into planks, which serve as the base instead of traditional pasta sheets. Salting the eggplant slices is crucial; it draws out excess moisture, ensuring the final dish remains hearty rather than soggy.
The filling is a simple yet flavorful mixture of sautéed onions, garlic, and marinara sauce, enriched with fresh basil. This combination not only enhances the taste but also adds a beautiful aroma to the kitchen. The creamy ricotta mixture, combined with Parmesan, creates a rich layer that complements the eggplant perfectly.
Assembling the lasagna is straightforward: layer the marinara, eggplant, ricotta, and mozzarella cheese, repeating until all ingredients are used. A final sprinkle of cheese on top before baking ensures a deliciously golden crust. After baking, letting the dish rest is essential for the layers to set, making it easier to slice and serve.
This eggplant lasagna is not just a meal; it’s a celebration of flavors and textures that will satisfy both vegetarians and meat-lovers alike. It’s a great option for family gatherings or meal prep, as it can be made ahead and stored in the fridge for later enjoyment.
Recipe Details
Steps & Tips
Slice two large eggplants into 1/8-inch thick planks.
Add salt to the eggplant slices to draw out moisture and let sit for 15 minutes.
Tip: Salting the eggplant helps draw out moisture, preventing a soggy consistency.
Heat olive oil in a pan and cook onions until translucent.
Add minced garlic and Italian seasoning, cooking until fragrant.
Add 25 ounces of marinara sauce and 1/4 cup of chopped basil, then simmer for 2-3 minutes.
Dab the eggplant slices dry to remove moisture and add salt to the other side.
In a bowl, whisk one egg, then add ricotta cheese, Parmesan cheese, fresh basil, and black pepper.
Tip: Avoid adding salt to the ricotta mixture since Parmesan cheese is already salty.
Mix the ricotta mixture until well combined.
Spread 1/3 of the marinara sauce at the bottom of a baking pan.
Layer the eggplant slices over the marinara sauce.
Add 1/3 of the ricotta mixture on top of the eggplant.
Sprinkle 1/3 of the mozzarella cheese over the ricotta mixture.
Repeat the layering process until all ingredients are used.
Top the final layer with more mozzarella cheese and grated Parmesan cheese.
Spray foil to prevent cheese from sticking, then cover the lasagna.
Bake the lasagna at 400 degrees for 30 minutes.
Remove the foil and broil for 2-3 minutes until the cheese is golden.
Let the lasagna rest for about 15 minutes before slicing.
Tip: Let the lasagna rest for about 15 minutes after baking to help it hold its shape when cut.
Add fresh basil on top before serving.
Slice the lasagna for serving.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk Ricotta
Ingredient: Eggs
→ Substitution: Chia Egg
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Salting eggplant before cooking helps draw out moisture, preventing a soggy texture.
- •Using a large eggplant allows for wider slices that mimic traditional lasagna sheets.
- •Ricotta cheese adds creaminess to the dish, while Parmesan provides a salty flavor.
- •Broiling the lasagna at the end gives the cheese a golden, bubbly finish.
