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Sliced up Eggplant Lasagna.
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Eggplant Lasagna

Roasted eggplant slices take the place of noodles in this phenomenal eggplant lasagna. It's every bit as cheesy and indulgent — trust me, you won't be missing the noodles!
Course Main Course
Cuisine American, Italian
Keyword Eggplant Lasagna, Eggplant Lasagna Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 servings
Calories 357kcal
Author Natalya Drozhzhin

Ingredients

  • 3 large eggplants
  • 2 tbsp oil avocado or olive
  • 1/2 tsp salt
  • 3 cups Mozzarella divided, for layering

Meat sauce

  • 1 tbsp oil olive or avocado
  • 1 medium onion finely diced
  • 3 large garlic cloves minced
  • 1 lb ground beef
  • 1 tsp salt
  • 25 oz Marinara sauce

Cheese Sauce

  • 3 cups Ricotta cheese
  • 1 large egg
  • 1 cup Mozzarella cheese
US Units - Metric

Instructions

  • Preheat the oven to 400°F. Cut off the top and bottom of the eggplants. Slice the eggplants into vertical strips about 1/2 inch thick.
    Slices of eggplant on a baking sheet.
  • Oil a large baking sheet and place the eggplant slices on it. Brush them with olive oil, and sprinkle with salt. Bake for about 15-20 minutes, or until the slices are tender and golden.
    Slices of eggplant on a baking sheet.
  • Meanwhile, place a large skillet over medium-high heat. Add a tablespoon of olive oil, then add the chopped onion and sauté until it is softened. Add the garlic and cook for another minute.
    Onion frying in a pan.
  • Add the ground beef and season with salt. Cook until the beef is no longer pink.
    Onion and ground beef in a pan.
  • Pour in the marinara sauce, reduce the heat to medium-low, and simmer for about 15-20 minutes.
    Sauce with beef and onion.
  • To make the cheese sauce, mix together the ricotta cheese, egg, and 1 cup of mozzarella cheese in a medium bowl until well combined. Set aside.
    Cheese sauce in a cup.
  • Spread about 1 cup of the meat mixture in the bottom of a 9x13 inch baking dish. Top with a layer of eggplant slices.
    Slices of eggplant in a pan.
  • Spread half of the cheese sauce evenly over the eggplant slices. Layer on another 1.5 cups of the meat mixture, then sprinkle 1.5 cups of the shredded mozzarella cheese on top.
    Meat and cheese sauce in a baking pan.
  • Repeat the layers of eggplant, the remaining half of the cheese sauce, and the remaining meat mixture and mozzarella.
    Eggplan lasagna in a pan before baking.
  • Bake the eggplant lasagna uncovered at 350°F for 25-30 minutes, or until the cheese is slightly golden and bubbly. Serve warm and enjoy!
    Baking pan with baked Eggplant Lasagna .

Video

Nutrition

Calories: 357kcal | Carbohydrates: 8g | Protein: 21g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 869mg | Potassium: 440mg | Fiber: 1g | Sugar: 3g | Vitamin A: 755IU | Vitamin C: 6mg | Calcium: 257mg | Iron: 2mg