Eggplant Lasagna
Eggplant Lasagna is a delicious low-carb way to enjoy the classic flavors of lasagna! The tender eggplant layers are loaded with meat sauce, a creamy ricotta mixture, and lots of melty cheese. You won't even miss the noodles!
Servings: 8 people
Ingredients
Meat Sauce
- 1 tablespoon olive oil
- 1 small diced onion
- 1 pound Italian sausage
- 1 (28-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 2 cloves minced garlic
- 2 tablespoons Italian seasoning
- 1 tablespoon sugar
- 1 tablespoon chopped fresh basil
- salt and pepper to taste
Ricotta Layer
- 1 (16- ounce) container ricotta cheese
- 1 large egg
- ⅔ cup shredded mozzarella cheese
- ⅔ cup shredded parmesan cheese
Cheese Topping
- 1 cup shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- fresh basil and parsley for garnish
Instructions
Eggplant
- Wash 2 large eggplants and slice them lengthwise into ½ inch slices. To sweat out extra moisture from the eggplant, generously rub each side with 2 teaspoons salt and place the slices on two baking sheets.
- Let the eggplant rest for about 20 minutes to sweat out excess moisture. While the eggplant is sweating, preheat the oven to 400 degrees Fahrenheit. Use a paper towel to soak up the moisture from the eggplants and brush away any excess salt.
- Brush the eggplant with 3 tablespoons olive oil and bake until they are tender and browned, about 20-25 minutes. Remove from the oven and let cool. Reduce the temperature of the oven to 350 degrees Fahrenheit.
Meat Sauce
- In a large skillet, heat the 1 tablespoon olive oil over medium-high heat. Cook 1 small diced onion and 1 pound Italian sausage. Cook until the sausage is cooked through and no longer pink, about 7-10 minutes.
- To the skillet, add 1 (28-ounce) can crushed tomatoes, 1 (6-ounce) can tomato sauce, 1 (6-ounce) can tomato paste, 2 cloves minced garlic, 2 tablespoons Italian seasoning, 1 tablespoon sugar, 1 tablespoon chopped fresh basil, and salt and pepper to taste.
- Saute everything together until it comes to a gentle boil and remove from heat.
Ricotta Layer
- In a bowl, whisk together 1 (16- ounce) container ricotta cheese, 1 large egg, ⅔ cup shredded mozzarella cheese and ⅔ cup shredded parmesan cheese.
Assemble
- Spray a 9x15-inch baking dish with cooking spray. Spread about ⅓ cup of the meat sauce on the bottom of the pan. Lay the eggplant in an even layer on the meat sauce.
- Spread half of the ricotta mixture on the eggplant, then pour half the meat sauce on the ricotta. Repeat these steps and top it off with 1 cup shredded mozzarella cheese and 1 cup shredded parmesan cheese.
- Bake the lasagna for 25-30 minutes until the cheese is bubbly and brown on the top.
- Remove from the oven and allow the lasagna to rest for 10 minutes before garnishing with fresh basil and parsley , then serve.
Nutrition
Calories: 532kcal | Carbohydrates: 7g | Protein: 28g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.003g | Cholesterol: 125mg | Sodium: 1.534mg | Potassium: 289mg | Fiber: 1g | Sugar: 3g | Vitamin A: 640IU | Vitamin C: 3mg | Calcium: 521mg | Iron: 2mg
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