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Eggplant lasagna in a large baking dish
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5 from 30 votes

Eggplant Lasagna

Simple to make and delicious to eat, this vegetarian gluten-free low carb eggplant lasagna is a tasty dinner that's loaded with flavor.
Course Main Course
Cuisine Italian
Diet Gluten Free
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Calories 335kcal
Author Yumna Jawad

Ingredients

  • 2 large eggplants ends trimmed and sliced into 1/8 -inch planks
  • salt to taste
  • 1 tablespoon olive oil
  • ½ yellow onion finely chopped
  • 4 garlic cloves minced
  • 1 teaspoon Italian seasoning
  • Freshly ground black pepper to taste
  • 1 25 ounce jar marinara sauce
  • ½ cup finely chopped fresh basil divided, plus more for garnish
  • 1 large egg
  • 16 ounces ricotta cheese whole milk
  • 1 cup freshly grated Parmesan cheese divided
  • 3 cups shredded mozzarella cheese

Instructions

  • Preheat oven to 400°F and place one rack in the middle of the oven and one rack in the upper third. Line two baking sheets with a cooling rack. Place eggplant slices on racks and season generously with salt. Let sit 15 minutes, then dab excess moisture with a paper towel. Flip eggplant slices and repeat.
  • In a large skillet, heat oil over medium heat. Add onion and cook until softened and translucent, 5 minutes. Add garlic and Italian seasoning, cooking until fragrant, 1 minute. Season to taste with salt and pepper. Add marinara sauce and ¼ cup fresh basil, stirring to combine. Simmer until warmed through, 3 minutes. Remove from heat.
  • In a medium bowl, whisk egg, then mix in ricotta, ¾ cup Parmesan, remaining ¼ cup basil, and freshly ground black pepper.
  • In a 13x9 baking dish, pour ⅓ marinara on bottom of pan. Top with ⅓ eggplant slices, then ⅓ ricotta mixture, and 1 cup shredded mozzarella cheese. Repeat this sequence an additional 2 times, finishing off the final sprinkling of mozzarella cheese with remaining ¼ cup Parmesan and black pepper. Lightly grease a sheet of foil and cover lasagna, greased side down, with foil. Bake on middle rack until eggplant is softened and cheese is melted, 30 minutes. Remove foil.
  • Preheat broiler to high and transfer lasagna to top rack. Broil until cheese is slightly brown and bubbling, 2-3 minutes. Remove and let cool at least 10 minutes before slicing. Garnish with more fresh basil and serve immediately.

Notes

Storage: Store the baked lasagna in the fridge for up to 5 days.
Freezing: The baked eggplant lasagna will keep well in the freezer for up to 6 months. It can be reheated from frozen.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Nutrition

Calories: 335kcal | Carbohydrates: 16g | Protein: 24g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 989mg | Potassium: 694mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1077IU | Vitamin C: 10mg | Calcium: 633mg | Iron: 2mg