Delicious Eggplant Lasagna – Low-Carb, Cheesy Comfort with a Healthy Twist (Perfect for Family Dinners!)
This delicious eggplant lasagna is a cozy, low-carb twist on the traditional Italian favorite. Layers of roasted eggplant slices, rich tomato marinara, creamy ricotta, and gooey mozzarella make it irresistibly cheesy while keeping things lighter. It’s perfect for family dinners, meal prep, or anyone craving classic comfort with a healthy spin.
Ingredients
- 2 large eggplants sliced lengthwise into 1/4-inch thick slices
- 1.5 cups ricotta cheese
- 1 egg
- ¼ cup chopped fresh basil or 1 tbsp dried
- 1.5 cups marinara sauce homemade or store-bought
- 1 cup shredded mozzarella
- ½ cup grated parmesan
- Olive oil for brushing
- Salt and pepper to taste
Instructions
- Prep Eggplant: Preheat oven to 400°F. Lay sliced eggplant on baking sheets. Sprinkle with salt and let sit 15 minutes. Pat dry, brush with olive oil, and roast for 20 minutes, flipping halfway.
- Make Ricotta Filling: In a bowl, mix ricotta, egg, basil, salt, and pepper.
- Assemble: Spread 1/4 cup marinara in the bottom of a baking dish. Layer eggplant, ricotta filling, marinara, mozzarella. Repeat until done. Top with parmesan.
- Bake: Cover with foil and bake at 375°F for 25 minutes. Uncover and bake another 10 minutes until bubbly and golden.
- Rest and Serve: Let rest 10 minutes before slicing.
Notes
Secret Tips for the Best Eggplant Lasagna
- Salt and sweat your eggplant: To avoid a soggy eggplant lasagna, always salt your sliced eggplant and let it sit for 30 minutes. This draws out excess moisture and bitterness, making for firmer, low-carb layers that hold their shape.
- Roast instead of fry: Skip the frying pan and roast your eggplant slices in the oven with a light brush of olive oil. This keeps the recipe lower in calories while giving the eggplant a tender texture and rich, savory flavor that deepens with baking.
- Layer smartly for structure: Use the largest slices of roasted eggplant as the base layer. This helps the lasagna hold together better—especially helpful for a cheesy vegetable lasagna that doesn’t rely on noodles for structure.
- Don’t skimp on the cheese blend: A mix of ricotta, mozzarella, and parmesan gives the dish that irresistible gooey-meets-creamy mouthfeel. For the ultimate cheesy eggplant comfort food, use full-fat cheeses if your diet allows.
- Let it rest before slicing: Once baked, give your eggplant lasagna at least 10–15 minutes to cool before slicing. This helps the layers set so you get those picture-perfect cuts—especially important for meal prep or make-ahead dinners.
- Boost flavor with herbs: Stir in some chopped fresh basil or Italian seasoning to your marinara or ricotta layer. It adds a bold kick that turns this healthy eggplant lasagna into a true flavor bomb.
- Meal prep like a pro: This dish reheats beautifully, making it perfect for family-friendly low-carb dinners all week long. Store in individual portions and pop them in the oven or microwave for a quick veggie-packed comfort meal.