This low carb eggplant lasagna is the best comfort food ever. Layers of eggplant, meat sauce, and cheese are baked until warm and bubbly. Just add salad!
People absolutely love the lasagna we make around here and there’s only room for more. I’ve taken my recipe for The Most Amazing Lasagna and turned it into The Most Amazing Eggplant Lasagna! Whether you need a gluten free lasagna option, or simply want to sneak in your garden eggplant, this recipe is amazing. You’d never even know there wasn’t pasta in there.
People absolutely love the lasagna we make around here and there’s only room for more. I’ve taken my recipe for The Most Amazing Lasagna and turned it into The Most Amazing Eggplant Lasagna! Whether you need a gluten free lasagna option, or simply want to sneak in your garden eggplant, this recipe is amazing. You’d never even know there wasn’t pasta in there.
Who doesn’t love a rich, hearty lasagna? Visions of family gathered around a huge table, ready to dig into a traditional Italian favorite? But, all the carbs, right? Did you know you can make a low carb eggplant lasagna? All the flavor without all the guilt?
This easy eggplant lasagna will satisfy the heartiest of eaters while accommodating the more low carb crowd. A vegetarian eggplant lasagna isn’t always a bad thing! This one has plenty of cheese and a tangy, rich, tomato-y meat sauce. No one will ever know that’s it’s not only healthy, but satisfying!
DO YOU HAVE TO PEEL EGGPLANT BEFORE YOU COOK IT?
Yes you can! The peel of the eggplant is edible. If you are using a large eggplant, the skin may get a little tough. You can peel it before baking if you’d like.
WHAT DOES EGGPLANT TASTE LIKE?
Eggplant has a very mild flavor, like spaghetti squash. Because it has such a mild flavor, it’s easily used in recipes that have bold flavors. In something like eggplant lasagna, the eggplant flavor itself isn’t even really tasted.
INGREDIENTS
DO YOU HAVE TO PEEL EGGPLANT BEFORE YOU COOK IT?
Yes you can! The peel of the eggplant is edible. If you are using a large eggplant, the skin may get a little tough. You can peel it before baking if you’d like.
WHAT DOES EGGPLANT TASTE LIKE?
Eggplant has a very mild flavor, like spaghetti squash. Because it has such a mild flavor, it’s easily used in recipes that have bold flavors. In something like eggplant lasagna, the eggplant flavor itself isn’t even really tasted.
INGREDIENTS
- 2 medium eggplants, about 6" to 8" long
- kosher salt
- 1 tbsp. extra-virgin olive oil
- 3 cloves garlic, minced
- 1 yellow onion
- 2 tsp. oregano
- Freshly ground black pepper
- 1 25-oz. jar marinara
- 16 oz. whole milk ricotta
- 1/2 c. freshly grated Parmesan
- 1 large egg
- 1/4 c. chopped fresh parsley, plus more for garnish
- 4 c. shredded mozzarella
DIRECTIONS
- Preheat oven to 400°.
- Cut ends of eggplants and slice thinly, about 1/4” thick. Lay slices on a cooling rack and season with salt. Let sit for 20 minutes. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towels.
- In a large skillet over medium heat, heat oil. Sauté garlic for 1 minute, then add onions and oregano. Season with salt and pepper and cook until onions are translucent. Add marinara and cook until warmed through.
- In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper.
- In a 9"-x-13" casserole dish, spread a thin layer of marinara sauce, a single layer of eggplant “noodles", a layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with marinara sauce, mozzarella, and Parmesan.
- Cover with foil and bake for 35 minutes, then garnish with parsley and serve.
