Ultimate Eggplant Lasagna: A Deliciously Healthy Twist on a Classic

Eggplant lasagna is a fantastic vegetarian alternative to traditional lasagna, offering a flavorful and satisfying meal without the heavy pasta sheets. This recipe replaces pasta with tender slices of eggplant, creating a lighter, healthier, and gluten-free dish that’s packed with flavor. Whether you’re looking to reduce your carbohydrate intake, cater to dietary restrictions, or simply try something new, this eggplant lasagna recipe is sure to become a favorite.

## Why Eggplant Lasagna?

Eggplant lasagna offers several benefits over its traditional counterpart:

* **Lower Carb:** Eggplant is significantly lower in carbohydrates than pasta, making it a great option for those watching their carb intake.
* **Gluten-Free:** Naturally gluten-free, this recipe is perfect for individuals with gluten sensitivities or celiac disease.
* **Vegetable-Rich:** Packed with the nutrients of eggplant, tomatoes, and other vegetables, it’s a healthier and more nutritious meal.
* **Flavorful:** Eggplant absorbs flavors beautifully, creating a rich and delicious lasagna experience.
* **Lighter:** Without the heaviness of pasta, this lasagna feels lighter and more digestible.

## Key Ingredients for Perfect Eggplant Lasagna

Before we dive into the recipe, let’s discuss the key ingredients that will make your eggplant lasagna a success:

* **Eggplant:** Choose firm, heavy eggplants with smooth, shiny skin. Smaller eggplants tend to be less bitter.
* **Tomato Sauce:** A good quality tomato sauce is crucial. You can use store-bought or homemade. For a richer flavor, consider using a marinara sauce.
* **Ricotta Cheese:** Use whole milk ricotta for the best texture and flavor. Drain it well to prevent a watery lasagna.
* **Mozzarella Cheese:** Fresh mozzarella, shredded mozzarella, or a combination of both works well. Fresh mozzarella will create a meltier, creamier texture.
* **Parmesan Cheese:** Freshly grated Parmesan cheese adds a salty, umami flavor that enhances the overall dish.
* **Fresh Herbs:** Fresh basil, oregano, and parsley add brightness and aroma. Dried herbs can be substituted in a pinch, but fresh is always best.
* **Garlic and Onion:** These aromatics form the foundation of a flavorful sauce.
* **Olive Oil:** Use good quality olive oil for sautéing and roasting.
* **Eggs:** Eggs bind the ricotta cheese mixture, preventing it from becoming too runny.

## Eggplant Lasagna Recipe: Step-by-Step Instructions

This recipe provides detailed instructions to guide you through creating the perfect eggplant lasagna. Follow these steps carefully for best results.

**Yields:** 6-8 servings
**Prep time:** 45 minutes
**Cook time:** 45-50 minutes

### Ingredients:

* 2 large eggplants
* 1 tablespoon kosher salt, plus more to taste
* 6 tablespoons extra virgin olive oil, divided
* 1 large yellow onion, chopped
* 4 cloves garlic, minced
* 28 ounces crushed tomatoes
* 15 ounces tomato sauce
* 1 teaspoon dried oregano
* 1/2 teaspoon red pepper flakes (optional)
* 2 cups whole milk ricotta cheese
* 1 large egg, lightly beaten
* 1/2 cup grated Parmesan cheese, plus more for topping
* 1/4 cup chopped fresh basil, plus more for garnish
* 1/4 cup chopped fresh parsley
* 8 ounces fresh mozzarella, sliced or shredded
* Salt and freshly ground black pepper to taste

### Equipment:

* Large skillet
* Baking sheet
* 9×13 inch baking dish
* Mixing bowls

### Instructions

#### 1. Prepare the Eggplant

* **Slice the eggplant:** Wash and dry the eggplants. Trim off the ends. Slice the eggplants lengthwise into 1/4-inch thick slices. Using a mandoline slicer can help ensure even slices.
* **Salt the eggplant:** Place the eggplant slices in a colander and sprinkle with 1 tablespoon of kosher salt. This will help draw out excess moisture and reduce bitterness. Let the eggplant sit for at least 30 minutes, or up to an hour. During this time, moisture will bead on the surface.
* **Rinse and dry:** After salting, rinse the eggplant slices thoroughly under cold water to remove the salt. Pat them dry with paper towels. Removing as much moisture as possible is key to preventing a soggy lasagna.

#### 2. Roast the Eggplant

* **Preheat the oven:** Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
* **Brush with oil:** Brush both sides of the eggplant slices with 3 tablespoons of olive oil. Arrange them in a single layer on the prepared baking sheets. Avoid overcrowding the pan, as this will steam the eggplant instead of roasting it.
* **Roast the eggplant:** Roast the eggplant for 15-20 minutes, flipping halfway through, until they are tender and lightly browned. The exact cooking time will depend on the thickness of your slices and your oven. Once roasted, set the eggplant aside to cool slightly.

#### 3. Prepare the Tomato Sauce

* **Sauté aromatics:** While the eggplant is roasting, heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
* **Add tomatoes and seasonings:** Stir in the crushed tomatoes, tomato sauce, dried oregano, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the sauce to a simmer, then reduce the heat and let it simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld. Stir occasionally to prevent sticking.
* **Taste and adjust:** Taste the sauce and adjust the seasonings as needed. You may want to add a pinch of sugar to balance the acidity of the tomatoes.

#### 4. Prepare the Ricotta Mixture

* **Combine ingredients:** In a medium mixing bowl, combine the ricotta cheese, egg, 1/2 cup of grated Parmesan cheese, chopped fresh basil, and chopped fresh parsley. Season with salt and pepper to taste. Mix well until all ingredients are thoroughly combined.

#### 5. Assemble the Lasagna

* **Preheat the oven:** Preheat your oven to 375°F (190°C).
* **Layer the ingredients:** Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish. This will prevent the eggplant from sticking. Arrange a layer of roasted eggplant slices over the sauce, overlapping them slightly to cover the bottom of the dish.
* **Spread ricotta mixture:** Spread half of the ricotta cheese mixture evenly over the eggplant layer.
* **Add mozzarella:** Top with half of the sliced or shredded mozzarella cheese.
* **Repeat layers:** Spoon another layer of tomato sauce over the mozzarella. Then, add another layer of eggplant slices, followed by the remaining ricotta mixture and mozzarella cheese.
* **Final layer:** Finish with a final layer of eggplant slices, topped with the remaining tomato sauce. Sprinkle the top with additional grated Parmesan cheese.

#### 6. Bake the Lasagna

* **Cover and bake:** Cover the baking dish with aluminum foil. Bake for 25 minutes.
* **Uncover and bake:** Remove the foil and bake for another 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned. If the top is browning too quickly, you can loosely tent it with foil.
* **Rest before serving:** Let the lasagna rest for at least 15-20 minutes before slicing and serving. This will allow the layers to set and make it easier to cut. Garnish with fresh basil leaves before serving.

## Tips for the Best Eggplant Lasagna

* **Don’t skip the salting step:** Salting the eggplant is crucial for removing excess moisture and reducing bitterness. This step will prevent your lasagna from becoming soggy.
* **Roast, don’t fry:** Roasting the eggplant is healthier than frying it, and it still provides a delicious, slightly caramelized flavor.
* **Use good quality ingredients:** The quality of your ingredients will directly impact the flavor of your lasagna. Choose good quality tomato sauce, fresh cheeses, and fresh herbs.
* **Drain the ricotta cheese:** Drain the ricotta cheese well to remove excess moisture. This will help prevent a watery lasagna. You can do this by placing the ricotta in a cheesecloth-lined sieve and letting it drain in the refrigerator for a few hours.
* **Let it rest:** Allowing the lasagna to rest for at least 15-20 minutes after baking is essential for it to set properly. This will make it easier to slice and serve.
* **Customize your flavors:** Feel free to add other vegetables to your lasagna, such as zucchini, spinach, or mushrooms. You can also experiment with different cheeses or herbs to create your own unique flavor combination.

## Variations and Additions

* **Add meat:** For a non-vegetarian version, you can add cooked ground beef, sausage, or turkey to the tomato sauce.
* **Use different cheeses:** Try using provolone, fontina, or goat cheese in addition to or instead of mozzarella and Parmesan.
* **Add vegetables:** Sautéed zucchini, spinach, mushrooms, bell peppers, or other vegetables can be added to the layers for extra flavor and nutrients.
* **Spice it up:** Add a pinch of cayenne pepper or a dash of hot sauce to the tomato sauce for a spicy kick.
* **Vegan eggplant lasagna:** For a vegan version, use a vegan ricotta cheese substitute and a vegan mozzarella cheese substitute. You can also omit the egg from the ricotta mixture.

## Serving Suggestions

Eggplant lasagna is a complete meal on its own, but it can also be served with:

* A simple green salad with vinaigrette
* Garlic bread or crusty bread for soaking up the sauce
* Roasted vegetables, such as asparagus or broccoli
* A glass of red wine

## Storage and Reheating

* **Storage:** Leftover eggplant lasagna can be stored in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container to prevent it from drying out.
* **Reheating:** To reheat eggplant lasagna, you can use the oven, microwave, or stovetop.
* **Oven:** Preheat the oven to 350°F (175°C). Cover the lasagna with foil and bake for 20-25 minutes, or until heated through. Remove the foil for the last few minutes of baking to crisp up the top.
* **Microwave:** Microwave individual slices of lasagna for 1-2 minutes, or until heated through.
* **Stovetop:** Cut the lasagna into smaller pieces and heat them in a skillet over medium heat, stirring occasionally, until heated through. Add a splash of water or tomato sauce if needed to prevent sticking.
* **Freezing:** Eggplant lasagna can be frozen for up to 2-3 months. To freeze, let the lasagna cool completely, then wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before reheating.

## Conclusion

Eggplant lasagna is a delicious, healthy, and versatile dish that’s perfect for any occasion. With its layers of tender eggplant, flavorful tomato sauce, and creamy cheeses, it’s a satisfying and comforting meal that everyone will love. Whether you’re a vegetarian, gluten-free, or simply looking for a lighter alternative to traditional lasagna, this recipe is sure to become a staple in your kitchen. So, gather your ingredients, follow the steps, and enjoy this ultimate eggplant lasagna!