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Eggplant Lasagna Recipe

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3.9 from 74 reviews

This Eggplant Lasagna is a delicious low-carb alternative to traditional pasta lasagna, featuring tender baked eggplant slices layered with savory ground beef, rich ricotta cheese, and a blend of mozzarella and parmesan cheeses. Perfectly seasoned with garlic, Italian herbs, and fresh basil, it makes a hearty and flavorful meal suitable for family dinners and special occasions.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Eggplant Preparation

  • 2 large eggplants, cut lengthwise into ¾-inch thick slices
  • 2 tablespoons sea salt
  • 3 tablespoons olive oil

Meat Sauce

  • 1 pound ground beef
  • ½ cup onion, chopped
  • 1 tablespoon garlic, minced
  • ½ teaspoon black pepper
  • 24 ounces marinara sauce
  • 1 teaspoon Italian seasoning

Cheese Mixture and Topping

  • 15 ounces ricotta cheese
  • 1 egg
  • ½ cup parmesan cheese, shredded
  • 1 ½ cups mozzarella cheese, shredded
  • 2 tablespoons fresh basil leaves

Instructions

  1. Drain Eggplant: Cut the eggplant into ¾-inch thick slices. Place a layer of eggplant slices on a paper towel-lined pan and sprinkle generously with sea salt. Repeat layering with paper towels and salted eggplant slices until all are arranged. Cover with another paper towel and place a heavy cutting board or weight on top to press out excess moisture. Let the eggplant drain for 30 to 40 minutes.
  2. Preheat Oven: Preheat your oven to 350°F (175°C) and spray baking sheets with cooking spray in preparation for baking the eggplant slices.
  3. Bake Eggplant: Pat the salted eggplant slices dry with paper towels to remove remaining moisture. Lay them out on the prepared baking sheets and drizzle with olive oil. Bake in the oven for 15 minutes, turning once halfway through, until tender and lightly browned.
  4. Cook Meat Sauce: In a large skillet over medium heat, cook the ground beef, chopped onion, and minced garlic together until the meat is no longer pink and the onion is soft. Season with salt and black pepper. Stir in marinara sauce and Italian seasoning, then bring the mixture to a simmer. Let it cook for 3 minutes, stirring occasionally to blend the flavors.
  5. Drain Ricotta Cheese: Place the ricotta cheese in a paper towel-lined colander and let it drain to remove excess liquid for about 5 minutes, ensuring a thicker consistency for layering.
  6. Prepare Ricotta Mixture: In a bowl, combine the drained ricotta cheese with one egg and half of the shredded parmesan cheese. Stir well until fully mixed to create a creamy cheese filling.
  7. Prepare Baking Dish: Spray a 9 x 13-inch baking pan with cooking spray to prevent sticking during assembly and baking.
  8. Assemble Lasagna – First Layer: Spread a couple of tablespoons of the meat sauce evenly over the bottom of the prepared baking dish. Arrange a layer of baked eggplant slices on top of the meat sauce.
  9. Spread Cheese and Sauce Layers: Spread half of the ricotta cheese mixture over the eggplant layer. Then spoon half of the remaining meat sauce over the ricotta and spread it evenly. Add another layer of eggplant slices on top and sprinkle with half of the shredded mozzarella cheese.
  10. Assemble Lasagna – Second Layer: Repeat the layering process with the remaining ricotta mixture, meat sauce, and eggplant slices. Finally, top the lasagna with the remaining mozzarella and parmesan cheese for a cheesy, golden finish.
  11. Bake the Lasagna: Place the assembled lasagna in the oven and bake for 30 minutes, or until the cheese is bubbly and lightly golden brown on top.
  12. Serve: Remove the lasagna from the oven and let it rest for a few minutes. Garnish with fresh basil leaves before serving for added aroma and freshness.

Notes

  • Salting and draining the eggplant prevents it from becoming soggy by drawing out excess moisture and bitterness.
  • Baking the eggplant slices before assembling helps them become tender and enhances their flavor.
  • If preferred, ground turkey or plant-based meat substitutes can be used instead of ground beef for a lighter or vegetarian-friendly version.
  • Letting the lasagna rest for 10 minutes after baking helps it set, making it easier to cut and serve.
  • Author: Madelynn
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

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