Description
This Easy Eggplant Lasagna is a lighter, low-carb twist on the classic favorite. Tender roasted eggplant slices replace noodles, layered with creamy ricotta, rich marinara, and gooey mozzarella for a dish that’s hearty, wholesome, and completely satisfying.
Ingredients
Scale
- 2 medium eggplants, sliced lengthwise about 1/4 inch thick
- 3 cups marinara sauce
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Brush eggplant slices with olive oil, season with salt and pepper, and roast for 15 minutes until tender and lightly golden.
- In a bowl, mix ricotta cheese, egg, half of the Parmesan, salt, and pepper until combined.
- Spread a thin layer of marinara sauce in a 9×13-inch baking dish.
- Add a layer of roasted eggplant, followed by ricotta mixture, mozzarella, and more marinara.
- Repeat layers until all ingredients are used, finishing with mozzarella and remaining Parmesan on top.
- Bake uncovered for 25–30 minutes, until the top is bubbly and golden.
- Let rest for 10 minutes before slicing. Garnish with fresh basil or parsley and serve warm.
Notes
- Salt eggplant slices before roasting to remove excess moisture.
- Use a thick marinara sauce to avoid watery layers.
- Let the lasagna rest before cutting for clean, even slices.
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 8g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 60mg