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Eggplant Lasagna

Eggplant Lasagna
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Discover a delightful twist on a classic favorite with this Eggplant Lasagna. This low-carb version replaces traditional pasta with layers of tender roasted eggplant, rich meat sauce, and a blend of creamy cheeses, creating a dish that’s both hearty and satisfying. Perfect for family dinners or gatherings, this savory baked casserole promises to impress both friends and family alike. Enjoy the mouthwatering flavors and textures in every bite while keeping your meal light and healthy.

Ingredients

Scale
  • 2 eggplants
  • 1 pound ground beef
  • 24 ounces marinara sauce
  • 16 ounces ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 tablespoon olive oil (divided use)
  • 1/2 cup onion (diced)
  • 2 teaspoons garlic (minced)
  • 1/2 teaspoon Italian seasoning
  • 1 egg
  • Salt and pepper to taste
  • 1 tablespoon parsley (chopped)
  • Cooking spray

Instructions

  1. Preheat the oven to 375°F (190°C) and prepare a sheet pan with cooking spray.
  2. Slice eggplants lengthwise into 1/2-inch thick slices. Brush with olive oil and season with salt and pepper. Roast for 15-20 minutes until tender.
  3. In a large sauté pan, cook ground beef with diced onion and minced garlic until browned. Stir in marinara sauce and simmer for 5 minutes.
  4. Mix ricotta cheese, egg, Italian seasoning, parmesan cheese, salt, and pepper in a bowl.
  5. In a baking dish coated with cooking spray, layer meat sauce, roasted eggplant slices, ricotta mixture, and mozzarella cheese three times.
  6. Cover with foil and bake for 30 minutes; uncover and bake for an additional 10 minutes until golden brown.
  7. Let rest for 7-10 minutes before serving; garnish with chopped parsley.

Nutrition

Find it online: https://allfoodierecipes.com/eggplant-lasagna/