Read through for important tips and watch the video for how to make eggplant lasgana below! I love classic lasagna as much as the next person, but I’m all for a fun twist on old favorites–from lasagna soup to lasagna roll ups to this eggplant lasagna! The gist: this vegetarian eggplant lasagna carries all the comforting Italian flavors we love–complete with layers of a flavor-packed cheese mixture with spinach and fresh herbs + red pasta sauce (you can use store-bought marinara for a shortcut, or try my homemade spaghetti sauce). But in place of the noodles, we have velvety tender roasted eggplant slices! Admittedly, I’ve never met an eggplant casserole I didn’t enjoy (moussaka anyone?) Actually, I’m a big fan of eggplant recipes in general, which you’ll see by all the different ways I use it in my cooking! But there is something extra tasty and comforting about this recipe! And I’m telling you, this low carb lasagna with roasted eggplant is as hearty and delicious as any good lasagna recipe should be. If you watch my video below, you’ll see how easy it is to make. And I’ve included some tips and make-ahead ideas, if you need them!
How do you slice eggplant for lasagna?
In this recipe, eggplant is low carb option that replaces the pasta sheets in this recipe. With that in mind, the best way to cut it is in long slices or planks that are 1/2-inch thick. You’ll see in my video below that I also trimmed the eggplant and did not use the very short sides. And you do not have to peel the eggplant before making this eggplant lasagna recipe.
Prepare the eggplant
Before you assemble the lasagna casserole, you have two easy steps to prepare the eggplant:
Salt the eggplant (optional). The big debate, to salt or not to salt the eggplant before cooking. Most eggplant is really not that bitter, but I still like to salt my eggplant slices and let them “sweat” for a few minutes while I prepare the rest of the ingredients. This is a great way to infuse the eggplant with flavor, and the salt does break the spongy texture a bit. Just be sure to wipe off all the excess moisture and salt well before cooking. Roast the eggplant. You do need to cook the eggplant planks a bit so that they become pliable enough to use in place of lasagna noodles. But unlike eggplant parmesan where we the eggplant is breaded and fried, for this low carb eggplant lasagna, we simply need to roast it. Roasting breaks eggplant’s spongy texture and concentrates its flavor, turning it into something fragrant, delicate and almost addictive (this is why I make my roasted eggplant recipe often around here).
How to make eggplant lasagna: step-by-step
(print-friendly recipe with ingredient list and video below)
Slice and salt the eggplant. You want slices (or planks) that are about 1/2-inch thick. Salt the eggplant and leave it alone for 20 minutes or so (This is totally optional as I explained earlier). Wipe the eggplant well to dry and remove excess salt (you can also rinse it if you want, but you’ll have to make sure and dry it well). Roast the eggplant. Grab 1 or 2 large sheet pans and brush with a bit of extra virgin olive oil. Arrange the eggplant slices in one single layer. Roast in the oven at 400 degrees F for about 20 minutes or until the eggplant is soft and pliable Make the filling. While the eggplant is roasting, put together the ricotta filling. In a mixing bowl, combine 1 beaten egg with the ricotta (I used part-skim), 1 cup shredded mozzarella, ¼ Parmesan, garlic, oregano, 10 ounces thawed spinach (make sure you get rid of all excess water), chopped parsley and basil. Season with a bit of kosher salt and black pepper. Mix really well to combine Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine. Assemble the eggplant lasagna. Grab a 9 x 13-inch baking dish. Pour a little bit of the pasta red sauce on the bottom (about 1/2 cup) and spread it. Arrange a few eggplant slices on the bottom of the baking dish (whatever will fit to cover the bottom of the dish; 4 to 6 slices). Spread a layer of the ricotta filling (about 1/2 of it), then spread a thin layer of the pasta sauce. Repeat the process in the same pattern until you’re finished. Top with a final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan. Bake! Cover the dish tightly with foil. Bake in the oven at 375 degrees F for 15 to 20 minutes, then carefully uncover and return to the oven to bake for another 10 to 20 minutes until the top layer of cheese is nice and melted and some edges of the vegetarian eggplant lasagna turn a nice golden brown. Let rest 10 minutes before cutting it up! Allow the cheese and everything some time to settle, if you try to cut it while it’s hot, it will be messy. Garnish with a bit of fresh parsley or basil, if you like.
Prepare Ahead, Leftovers and Storage:
To prepare ahead: You can roast the eggplant and prepare the ricotta cheese filling 1 day in advance. Keep them refrigerated in separate containers. Assemble just before baking. When ready to bake, let the lasagna stand at room temperature while you preheat the oven. Leftovers & Storage: Refrigerate leftovers for up to 4 days. Rewarm, covered, in a medium heated oven. To reheat: Warm, covered in a 350 degrees heated-oven
Can you freeze it?
I’m not a fan of freezing this eggplant lasagna as eggplant can become too watery and mushy when frozen. And in the absence of sturdy noodles to hold the casserole together, it will be more challenging.
What do you serve with vegetarian eggplant lasagna?
To me, this dish can stand alone as dinner just add your favorite salad and call it good! Italian Salad would be an easy choice, but if you’re looking for another light and fresh salad, try my lazy tomato and cucumber salad or this lemony arugula salad. For something more hearty, try my fresh Mediterranean bean salad. Check out more Mediterranean eggplant recipes! For all recipes, visit us here. JOIN MY FREE E-MAIL LIST.
