Eggplant Lasagna Recipe: A Low-Carb Twist on a Classic Dish

Instructions

Prepare the Eggplant:
- Lay the eggplant slices on a clean kitchen towel or paper towels. Sprinkle both sides with salt and let them sit for 20-30 minutes. This helps draw out excess moisture and reduces bitterness.
- Rinse the eggplant slices under cold water, then pat them dry with paper towels. Brush each slice lightly with olive oil.
- Preheat your oven to 400°F (200°C) and arrange the eggplant slices on a baking sheet. Roast them for 15-20 minutes until they are tender and slightly golden. Set aside.
Make the Sauce:
- Heat olive oil in a large skillet over medium heat. If using meat, add it to the skillet and cook until browned. Remove excess fat if necessary.
- Add the onion and garlic to the skillet and sauté until fragrant and softened. Stir in the crushed tomatoes, basil, oregano, salt, and pepper. Let the sauce simmer for 15-20 minutes to develop its flavors.
Prepare the Cheese Mixture:
- In a bowl, combine the ricotta cheese, egg, Parmesan cheese, and nutmeg (if using). Mix until smooth and set aside.
Assemble the Lasagna:
- Lower the oven temperature to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of the tomato sauce on the bottom.
- Add a layer of roasted eggplant slices, followed by a layer of the ricotta mixture, a sprinkle of mozzarella, and more tomato sauce. Repeat the layers until all the ingredients are used, ending with a layer of mozzarella on top.
Bake:
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Serve:
- Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves and serve hot.

Tips for Success

Slice Consistently: Aim for uniform eggplant slices to ensure even cooking.
Pre-Roast the Eggplant: This step prevents the lasagna from becoming watery.
Customize the Layers: Add sautéed spinach, mushrooms, or zucchini for extra vegetables.
Make It Ahead: Assemble the lasagna a day in advance and bake it when ready to serve.