If you’re searching for a comforting and satisfying dish that cuts carbs without sacrificing flavor, this eggplant lasagna is just what you need. It’s a fantastic way to enjoy all the layers of a classic lasagna, minus the noodles. With grilled eggplant slices acting as the perfect substitute, this dish is a culinary twist that will satisfy both your cravings and dietary goals.
Picture this: rich marinara sauce slathered between layers of creamy ricotta and smoky grilled eggplant, all bubbling together in the oven. It’s a dish that promises a burst of savory flavors in every bite, making it ideal for family dinners or gatherings with friends. Plus, it’s a great way to sneak in some veggies while still indulging in your favorite comfort food.
This eggplant lasagna is not just a meal; it’s an experience. The tender eggplant pairs perfectly with the cheese and sauce, creating a harmonious balance that leaves you wanting more.
A Savory Twist on Classic Lasagna
This eggplant lasagna offers a delightful blend of flavors, bringing together grilled eggplant, creamy ricotta, and tangy marinara sauce. Each layer tells a story of comfort and satisfaction, transforming a traditional dish into a low-carb masterpiece.
With its ability to satisfy lasagna cravings, this dish also introduces a healthier option for those looking to reduce their carbohydrate intake. The tender, smoky notes of grilled eggplant replace pasta, making every bite rich and fulfilling.
Preparing the Eggplant
The first step involves carefully preparing the eggplant, which is vital for achieving the perfect texture. Start by slicing the eggplants lengthwise into thin pieces, allowing them to absorb flavors better during cooking.
After slicing, sprinkle the eggplant with salt and let it rest for about 15 minutes. This process helps draw out excess moisture, which can lead to a soggy lasagna. Once finished, pat the slices dry with paper towels for grilling or roasting.
Grilling to Perfection
Grilling the eggplant slices offers a smoky depth and tenderness that enhances the overall dish. Brush the slices with olive oil, then grill them for about 3-4 minutes on each side, until they are soft yet retain some structure.
Alternatively, if grilling isn’t an option, you can roast the slices in the oven. This method can be just as effective, providing a different flavor profile while ensuring the eggplant is cooked through and ready to layer in the lasagna.
Crafting the Cheese Filling
The cheese filling is a crucial component, adding creaminess and richness to the lasagna. Combine ricotta cheese, a beaten egg, Italian seasoning, salt, and pepper in a bowl. This mixture should be smooth and well-combined, ready to complement the eggplant and sauce.
This cheesy layer brings a delightful contrast to the dish’s other elements, enhancing the flavors with each serving. The seasoned ricotta not only binds the layers together but also adds a comforting texture.
Layering the Lasagna
Now comes the fun part: layering! Start by spreading a thin layer of marinara sauce at the bottom of your baking dish. This helps prevent the eggplant from sticking and infuses flavor from the start.
Next, alternate layers of grilled eggplant, the ricotta mixture, and shredded mozzarella cheese. Repeat these layers until all ingredients are used, finishing with a topping of marinara sauce and a generous sprinkle of mozzarella and Parmesan cheese. This top layer will create a beautifully golden crust as it bakes.
Baking and Serving
Once layered, cover the baking dish with aluminum foil and place it in a preheated oven. Baking at 375°F (190°C) for 30 minutes will allow the flavors to meld together. Then, remove the foil and continue baking for an additional 15 minutes to achieve that bubbly, golden cheese layer.
After removing the lasagna from the oven, let it sit for about ten minutes before slicing. This resting period allows the layers to set, making it easier to serve. For an extra touch, garnish with fresh basil leaves before serving, adding a pop of color and freshness to the dish.
A Savory Twist on Classic Lasagna
This eggplant lasagna is a delicious fusion of flavors, featuring tender grilled eggplant slices layered with creamy ricotta cheese and tangy marinara sauce. It’s a hearty dish that satisfies your lasagna cravings while being low in carbohydrates.
Ingredients
- 2 large eggplants, sliced lengthwise
- 2 cups marinara sauce
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Prepare the Eggplant: Preheat your grill or oven. Slice the eggplants lengthwise into thin slices. Lightly salt the slices and let them sit for about 15 minutes to draw out moisture. Pat dry with paper towels.
- Grill the Eggplant: Brush the eggplant slices with olive oil and grill them for about 3-4 minutes on each side until tender. Alternatively, you can roast them in the oven at 400°F (200°C) for about 20 minutes.
- Mix the Cheese Filling: In a bowl, combine the ricotta cheese, beaten egg, Italian seasoning, salt, and pepper. Mix until creamy.
- Layer the Lasagna: In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer grilled eggplant slices, followed by the ricotta mixture, then mozzarella cheese. Repeat the layers until all ingredients are used, finishing with marinara and a generous sprinkle of mozzarella and Parmesan cheese on top.
- Bake: Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Serve: Let the lasagna sit for about 10 minutes before slicing. Garnish with fresh basil if desired and enjoy!
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 290kcal
- Fat: 18g
- Protein: 18g
- Carbohydrates: 10g