Description
A delightful twist on classic Italian lasagna that uses eggplant instead of pasta, making it a perfect low-carb and gluten-free option.
Ingredients
Scale
- 2 large eggplants
- 2 cups ricotta cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish (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 about 30 minutes to draw out moisture. After 30 minutes, pat the slices dry with a paper towel.
- Heat olive oil in a skillet over medium heat. Lightly roast the eggplant slices on both sides until golden brown. Remove the roasted slices and set aside.
- Combine the ricotta cheese, egg, salt, and pepper in a bowl. Mix until smooth.
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer eggplant slices, followed by the ricotta mixture, and then marinara sauce. Repeat the layers and finish with marinara sauce on top. Sprinkle mozzarella and Parmesan cheese over the final layer.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna cool for 10 minutes before serving. Garnish with fresh basil if desired.
Notes
Make sure to salt the eggplant for at least 30 minutes to reduce moisture. Feel free to add favorite vegetables to the layers for extra nutrition.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 90mg