Description
This Eggplant Lasagna is a delicious, lower-carb alternative to traditional lasagna, featuring layers of tender roasted eggplant, rich ricotta cheese, savory marinara sauce, and melted mozzarella. Perfect for a comforting family dinner, this dish balances robust Italian flavors with a wholesome vegetable base.
Ingredients
Eggplant
- 2 large eggplants (ends trimmed and sliced into 1/8-inch planks)
- Salt (to taste)
Sauce
- 1 tablespoon olive oil
- ½ yellow onion (finely chopped)
- 4 garlic cloves (minced)
- 1 teaspoon Italian seasoning
- Freshly ground black pepper (to taste)
- 1 25-ounce jar marinara sauce
- ½ cup fresh basil (chopped and divided, plus more for garnish)
Cheese Mixture
- 1 large egg
- 16 ounces ricotta cheese (whole milk)
- 1 cup freshly grated Parmesan cheese (divided)
- 3 cups shredded mozzarella cheese
Instructions
- Prepare Eggplant: Preheat the oven to 400°F and position one rack in the middle and one in the upper third. Line two baking sheets with cooling racks. Arrange the eggplant slices on the racks, seasoning generously with salt. Let them sit for 15 minutes to draw out moisture, then blot with paper towels. Flip the slices and repeat the salting and blotting process to ensure they are dry and ready for baking.
- Make the Sauce: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent and softened, about 5 minutes. Stir in the minced garlic and Italian seasoning and cook until fragrant, approximately 1 minute. Season with salt and freshly ground black pepper to taste. Pour in the marinara sauce along with ¼ cup of the chopped fresh basil, stirring to combine. Simmer the sauce until heated through, roughly 3 minutes, then remove from heat.
- Prepare Cheese Mixture: In a medium bowl, whisk the egg until combined. Mix in the ricotta cheese, ¾ cup of the grated Parmesan, the remaining ¼ cup of chopped basil, and freshly ground black pepper to create a creamy, flavorful ricotta filling.
- Assemble the Lasagna: Lightly grease a 13x9-inch baking dish. Start by pouring one-third of the marinara sauce on the bottom of the dish. Layer one-third of the roasted eggplant slices over the sauce, followed by one-third of the ricotta mixture, and then sprinkle 1 cup of shredded mozzarella cheese. Repeat this layering sequence two more times, finishing with a final sprinkle of mozzarella and the remaining ¼ cup of Parmesan cheese along with black pepper. Lightly grease a sheet of foil and cover the lasagna, greased side down, to prevent sticking.
- Bake Lasagna: Place the covered baking dish on the middle oven rack and bake for 30 minutes until the eggplant softens and the cheese melts. Then remove the foil.
- Broil for Finish: Preheat the broiler to high and move the lasagna to the upper rack. Broil for 2-3 minutes, or until the cheese is bubbly and slightly golden brown. Take the lasagna out of the oven and allow it to cool for at least 10 minutes to set before slicing.
- Serve: Garnish with additional fresh basil leaves for a bright, fresh finish. Serve immediately and enjoy your hearty, flavorful eggplant lasagna!
Notes
- Salting the eggplant slices helps remove excess moisture and bitterness, resulting in a better texture and flavor.
- Make sure to blot the eggplant after salting to avoid soggy layers in your lasagna.
- Using whole milk ricotta adds richness, but you can substitute part-skim to reduce fat content.
- Allowing the lasagna to rest before serving helps it set and makes slicing easier.
- Fresh basil can be substituted with dried Italian herbs if fresh is unavailable, though fresh basil adds the best flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
