When you crave the comforting layers of a classic lasagna but want a healthier, vegetarian option, baked eggplant lasagna is the perfect dish.
This recipe substitutes traditional pasta with slices of tender, roasted eggplant, making it not only delicious but also lower in carbs.
Packed with rich tomato sauce, creamy ricotta, and melty mozzarella, this dish will leave everyone asking for seconds.
Ingredients:
For the Eggplant:
- 3 medium eggplants
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Ricotta Mixture:
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
- 1 teaspoon garlic powder
- Salt and pepper to taste
Tomato Sauce:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (14 ounces) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 teaspoon sugar (optional)
For Assembly:
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh parsley (for garnish)
Instructions:
1. Prepare the Eggplant
Preheat your oven to 400°F (200°C). While the oven heats, wash the eggplants and slice them lengthwise into 1/4-inch thick slices.
Arrange the slices on a baking sheet lined with parchment paper. Brush both sides with olive oil and season with salt and pepper.
Roast for about 20–25 minutes until the eggplant is tender and slightly golden. This step enhances the flavor and removes excess moisture from the eggplant.
2. Make the Ricotta Mixture
While the eggplant roasts, prepare the ricotta mixture. In a large bowl, combine the ricotta cheese, Parmesan cheese, egg, basil, parsley, garlic powder, salt, and pepper. Mix well until all ingredients are fully incorporated. Set aside.
3. Cook the Tomato Sauce
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant. Stir in the crushed tomatoes, diced tomatoes, tomato paste, oregano, basil, salt, and pepper.
If the tomatoes are too acidic, add a teaspoon of sugar to balance the flavors. Let the sauce simmer on low heat for 15–20 minutes, stirring occasionally.
4. Assemble the Lasagna
Reduce the oven temperature to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of tomato sauce on the bottom.
Place a layer of roasted eggplant slices over the sauce. Spoon half of the ricotta mixture over the eggplant, spreading it evenly. Sprinkle with 1 cup of mozzarella cheese.
Repeat the layers, ending with a layer of tomato sauce and the remaining mozzarella cheese on top.
5. Bake the Lasagna
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the cheese is bubbly and golden brown. Let the lasagna rest for 10 minutes before serving to allow the layers to set.
6. Garnish and Serve
Before serving, sprinkle the lasagna with chopped fresh parsley for a burst of color and flavor. Slice and serve warm. This dish pairs wonderfully with a fresh green salad and crusty bread.
Notes and Tips:
- Choosing Eggplants: Select eggplants that are firm and have smooth, shiny skin. Avoid those with soft spots or blemishes.
- Pre-salting Eggplants: If you prefer a less bitter taste, you can pre-salt the eggplant slices before roasting. Sprinkle salt on the slices and let them sit for 30 minutes, then rinse and pat dry.
- Make-Ahead Option: You can assemble the lasagna up to a day ahead and store it in the refrigerator. Bake it just before serving for a fresh, hot meal.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
This baked eggplant lasagna is a delightful twist on the classic dish, perfect for family dinners or special occasions. It’s hearty, healthy, and full of flavor, making it a great addition to any meal rotation.
