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Eggplant Lasagna Recipe

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★★★★★

4.6 from 64 reviews

This Eggplant Lasagna is a delicious, low-carb alternative to traditional pasta lasagna, replacing noodles with thinly sliced eggplant. Layers of savory marinara sauce, creamy ricotta mixture, and melted mozzarella create a comforting, hearty dish perfect for a family dinner. The eggplant is salted and dried to reduce moisture, ensuring a firm texture after baking.

Ingredients

Scale

Eggplant Prep

  • 2 medium eggplants, about 6” to 8″ long
  • Kosher salt

Sauce

  • 1 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 yellow onion, chopped
  • 2 tsp. dried oregano
  • Freshly ground black pepper, to taste
  • 1 25-oz. jar marinara sauce

Cheese Mixture

  • 16 oz. whole milk ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese, plus extra for topping
  • 1 large egg
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 4 cups shredded mozzarella cheese

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready when you assemble the lasagna.
  2. Prepare Eggplant: Trim the ends off the eggplants and slice them thinly, about 1/4 inch thick. Lay the slices out on a cooling rack and sprinkle both sides generously with kosher salt. Let them sit for 20 minutes to draw out moisture. Pat both sides dry thoroughly with paper towels to remove excess salt and moisture, repeating the salting process and drying on the flip side for another 20 minutes.
  3. Make Sauce: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add chopped onions and dried oregano, seasoning with salt and freshly ground black pepper. Cook until the onions become translucent. Pour in the marinara sauce and stir to combine, cooking until warmed through, about 5 minutes.
  4. Prepare Cheese Mixture: In a medium bowl, combine the ricotta cheese, grated Parmesan, egg, and chopped fresh parsley. Season with salt and pepper to taste, mixing until well incorporated.
  5. Assemble Lasagna: In a 9″ x 13″ casserole dish, spread a thin layer of the prepared marinara sauce on the bottom. Place a single layer of eggplant slices over the sauce. Spread a layer of the ricotta mixture over the eggplant, followed by a layer of shredded mozzarella. Repeat these layers—marinara, eggplant, ricotta, mozzarella—until all ingredients are used, finishing with a top layer of eggplant, marinara sauce, mozzarella, and sprinkled Parmesan cheese.
  6. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 35 minutes to allow the flavors to meld and the cheeses to melt.
  7. Broil and Garnish: If desired, remove the foil and broil the lasagna for 1 to 2 minutes until the top is golden and bubbly. Let the lasagna cool for about 10 minutes before garnishing with additional fresh parsley and serving.

Notes

  • Salting the eggplant helps to draw out excess moisture and bitterness, ensuring a firmer texture in the final lasagna.
  • For a lower sodium option, reduce the amount of kosher salt used when salting the eggplant and in seasoning.
  • You can substitute part of the marinara sauce with homemade sauce for a fresher taste.
  • Letting the lasagna rest before serving helps it set and makes slicing easier.
  • This dish can be prepared a day ahead and refrigerated; bake just before serving.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Keywords: eggplant lasagna, vegetarian lasagna, low-carb lasagna, Italian casserole, baked pasta alternative

Find it online: https://cookwithruby.com/eggplant-lasagna-recipe/