This Eggplant Lasagna recipe is perfect for low-carb and gluten-free diet because it uses eggplant slices instead of lasagna noodles. Plus, it’s absolutely delicious!
I love making lasagna without traditional noodles. I prefer using zucchini or eggplant slices in my lasagna recipes. Some examples include Zucchini Lasagna Roll Recipe, Slow Cooker Zucchini Lasagna, and Zucchini Lasagna Skillet.
Every month, I make Spinach and Zucchini Lasagna for my husband, but he refuses to eat eggplant lasagna because he dislikes eggplant. So, it’s been a while since I’ve made lasagna with eggplant. Even though I enjoy eggplant, I don’t particularly like cooking just for myself.
A few weeks ago, my husband was traveling for work, and my mom came to visit us in Canada for three weeks.
We were buying groceries when she saw eggplants and said: “Can we buy them, and make eggplant lasagna?” I couldn’t believe my ears. OMG, I’ll finally be able to make eggplant lasagna again! So, we bought the eggplants, made this low-carb eggplant lasagna, and enjoyed it all week.
Recipe Ingredients
- Eggplants — sliced 1/8″ thick, I used my mandoline to create perfect eggplant slices.
- Coarse salt and pepper — I use the salt to help pull the moisture out of the eggplant slices.
- Part-skim ricotta — I love using ricotta for this lasagna. Feel free to use regular ricotta if you prefer.
- Egg — This helps bind everything together.
- Parmesan cheese — I like to grate my own parmesan as it melts better. Be sure to save some parmesan to sprinkle on top
- Homemade tomato sauce — or your favourite marinara sauce. Feel free to use store-bought sauce to save time. I made my tomato sauce with crushed tomatoes (San Marzano tomatoes), onion and garlic, dried oregano and garlic powder. It’s easy to make and it’s ready in 20 minutes.
- Shredded mozzarella cheese — I recommend shredding your own cheese as it melts better than pre-shredded cheese which usually has a coating on it.
- Parsley — for garnish!
How to Make Eggplant Lasagna
Prepare eggplant:
- First things first, preheat your oven to 375°F!
- Next, slice your eggplant up into 1/8th inch thick pieces. I highly recommend using a mandoline to create thin, even slices.
- Sprinkle both sides of each slice with coarse salt to help draw out excess moisture. Let them sit for about 10 minutes and then pat both sides dry with a paper towel.
Grill eggplant slices:
- Place a grill pan (or a large skillet) on the stovetop and cook eggplant slices for 3 minutes. Flip and cook 3 minutes longer! I didn’t brush the slices of eggplant with olive oil, but if you prefer, you totally can do it. You can also roasted eggplant slices, if desired.
Prepare filling:
- Grab a medium sized mixing bowl. Add cheeses and one large egg to the bowl and stir everything together.
Assemble the eggplant lasagna and bake:
- Start by spreading some tomato sauce in the bottom of your casserole dish, this will help to prevent sticking.
- Add eggplant “noodles” and cover them with ricotta mixture. Repeat until ingredients are used up.
- Top the final layer of the lasagna with tomato sauce, mozzarella and Parmesan cheeses. If desired, season with black pepper on top.
- Cover your baking dish with aluminum foil or parchment paper and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes to achieve a golden brown topping for the eggplant lasagna. Check if the eggplant “noodles” are tender.
Serve:
- Let your gluten-free lasagna sit for at least 10 minutes (if you can wait 20, that’s even better)! This will give the casserole time to set.
- Garnish with some fresh parsley or fresh basil and cut into pieces. Serve and enjoy!
Recipe tips
- If you do not need this to be vegetarian, you can try using my homemade Instant Pot meat sauce instead of tomato sauce.
- To prepare ahead, assemble the eggplant lasagna but don’t bake it. Wrap it tightly and store in the fridge for up to a day. Leave it on the counter for a couple of minutes before baking.
- Alternatively, you can roast the eggplant and prepare the filling 1 day in advance. Keep them refrigerated in separate airtight containers and then assemble the lasagna the next day.
- The reason we let the eggplant lasagna rest for 10 minutes is so the lasagna can set. This way, when you cut into it, the eggplant lasagna does not fall apart before getting on your plate!
- Feel free to change up the cheese! Make this spicier with some Pepper Jack cheese, Habanero Cheddar Cheese, and more!
Got extra eggplant? Try this Eggplant Pizza Bites Recipe!
Recipe Variations
Vegan version: To make a vegan eggplant lasagna, you can use dairy-free cheese alternatives or tofu ricotta.
Mediterranean-Inspired: To add a Mediterranean flavor, include sun-dried tomatoes, artichoke hearts, and spinach in your dish for added fiber.
Spinach and Mushroom: Make a tasty spinach and mushroom dish by cooking mushrooms and spinach with garlic, then layering them with eggplant slices. Top with a sprinkle of Parmesan and Italian seasoning for extra flavor.
Add some protein: For a protein boost in your eggplant lasagna, try adding ground beef, ground turkey, or Italian sausage to your tomato sauce.
Storage & Reheating Instructions
To Store: Allow leftovers to cool and tightly wrap your casserole dish with foil or plastic wrap. Store in the refrigerator for 3-5 days.
To Freeze: You can freeze the entire lasagna once it’s been baked. Simply wrap your casserole dish tightly in foil or plastic wrap and freeze for up to 3 months. You can also freeze pieces individually in containers.
To Reheat: Reheat leftover lasagna in the microwave or bake at 300°F until warmed through completely.
Avoid Watery Or Soggy Eggplant Lasagna
- First, sprinkle some coarse salt on top of the eggplant slices.
- Second, set it aside for about 10 minutes.
- Third, pat them with a paper towel to remove the excess moisture and the coarse salt.
- Finally, grill the slices for about 3 minutes per side. This is the most important step. It keeps the lasagna nice and firm.
Frequently Asked Questions
Eggplant’s skin is thin, soft, and edible. This means you do not have to peel it before using it!
You may have cut into it too quickly. Give your lasagna plenty of time to rest/set before diving in, at least 10-20 minutes!
Also, it’s extremely important to remove moisture from your eggplant slices before assembling lasagna. To do this, sprinkle coarse salt on each slice to draw out moisture and dry them well with a paper towel. Then, use a grill pan to cook slices on the stovetop before creating your lasagna layers.
I am a huge fan of using my mandoline to make low carb eggplant lasagna! The fastest and easiest way to create thin, even slices for your layered casserole.
Raw eggplant is similar in texture to mushrooms or zucchini and it has a hint of bitter flavor. Once cooked, the texture becomes much softer. Overall, eggplant has an extremely mild taste and it will absorb flavors from the ingredients you cook it with.
Absolutely! You can add meat to this lasagna if you’re not looking to make a vegetarian dish. I sometimes enjoy mixing browned ground beef or turkey into my tomato sauce.
What To Serve With This Recipe
Green Arugula Salad: A fresh, crisp salad with a light vinaigrette can balance the richness of the lasagna.
Garlic Bread: Warm, crusty garlic bread or breadsticks are perfect for soaking up any extra sauce from the lasagna.
Roasted Vegetables: Roasted vegetables like zucchini, bell peppers, or carrots add a delicious and healthy side dish.
Caprese Salad: Sliced tomatoes, fresh mozzarella, and basil drizzled with balsamic glaze make a light and refreshing side.
More veggie noodles recipes to try:
- 4-Ingredient Chicken Zucchini Rolls: This recipe is a healthy dinner for the entire family. But best of all, it’s so D.E.L.I.C.I.O.U.S.
- Spinach and Zucchini Lasagna: Replace traditional noodles with low-carb zucchini noodles and make this amazing healthy meal for your family.
- Chicken Zucchini Enchilada: This recipe features “zucchini tortillas” and includes enchilada sauce, chicken, and cheese.
- Vegetable Lasagna Roll-ups: This is such a fun recipe that I’m sure your whole family will love this recipe.
Eggplant Lasagna Recipe
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Video
Ingredients
- 2 large eggplants sliced 1/8″ thick (I used my mandoline to create perfect eggplant slices.)
- coarse salt
- 15 ounces part-skim ricotta
- 1 large egg
- ½ cup freshly grated Parmesan cheese save some to sprinkle on top
- 4 cups homemade tomato sauce or your favourite sauce
- 16 ounces part-skim mozzarella cheese shredded
- 2 tablespoons parsley chopped, for garnishing
Instructions
- Preheat oven to 375°F. Arrange the eggplant slices in a single layer on a clean surface.
- Sprinkle the slices with coarse salt, and set aside for 10 minutes. Remove the excess moisture and salt with a paper towel.
- In a grill pan, place the eggplant slices, and grill for about 3 minutes per side. Please, don't skip the steps 2 and 3. They are crucial to avoid the lasagna becoming too soupy.
- In a medium bowl, mix the ricotta cheese, Parmesan cheese, and an egg. Stir well.
- In a casserole dish, spread some tomato sauce on the bottom. Place 5 or 6 eggplant slices on top to cover the sauce.
- Spread some of the ricotta cheese mixture over the eggplant slices, and top with the mozzarella cheese. Continue repeating the layers until you have used all of your ingredients.
- Top with the sauce, mozzarella, and Parmesan.
- Bake 40 minutes covered and then 10 minutes uncovered. Let stand about 10 minutes before serving. Garnish with parsley.
Tips
- Add meat to your tomato sauce, if desired. This Instant Pot meat sauce recipe is fabulous!
- Cover dish and refrigerate overnight, then let sit on counter before baking.
- Be sure to let your dish rest before serving. This will help prevent watery lasagna.
- Feel free to experiment with different cheeses.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Rosita says
Made this recipe and my husband loved it My husband doesn’t eat eggplant but he loved this one.
Olivia Ribas says
That’s awesome to hear that!
Marian says
Absolutely delicious. Held together really well. Will be a definite repeat in menu planning.
Olivia Ribas says
So glad you liked it!
Adela says
I am on a low Cab.diet and this looks delicious.Can I omit the egg?
Olivia Ribas says
I’ve ever made this recipe without adding an egg, but I think you can.
Jan says
What sized pan do you use? How many layers do you usually get?
Olivia Ribas says
It’s 13 x 9!
Sandy says
I really enjoy watching your videos but lately only a small portion is shown before an ad comes on…I understand that ad posting but then the video shows another recipe. I would really like to see the complete video for the recipe that you are sharing???
Olivia Ribas says
Before it goes to another recipe, you can click on the bottom to stay on the same video. Then, you will be able to watch the whole video. I hope it helps.
Susan says
Olivia – At the top of the recipe it says 12 servings and at the bottom it says 9. Which is it? Thanks.
Olivia Ribas says
12 serving. Sorry for the typo.
Matt says
One tip is to cover the dish and set in refrigerator overnight and bake the next day. Do I cover the dish after everything is mixed and layered in the dish. Eggplants cooked and all?
Olivia Ribas says
Yes, you can cover the dish after everything is layered and mixed, including the cooked eggplants. Let it sit in the fridge overnight, then bake the next day! 😊