Foolproof Eggplant Lasagna Recipe

Creating this eggplant lasagna offers a delightful twist on a classic dish, where roasted eggplant slices replace traditional pasta, adding both depth and nutritional goodness. The harmonious blend of savory meat sauce, creamy ricotta, and melty mozzarella delivers a comforting meal that I absolutely adore making on cozy nights in.

In my mind, the eggplant lasagna could not be anything but a superb version of the classic dish. It is, after all, a meal perfectly suited for anyone who dreams of a lasagna yet wants a completely meat-free, pasta-free, and guilt-free version of a bizillion-calorie dish.

What makes this lasagna sing is the use of fresh, sweet eggplant as a luscious substitute for noodle pasta, along with the same cheesy ricotta-hinting-Italian herbs (the kind you rip up, not chop, to get the full flavor) that you would use in a beef-and-noodle lasagna. There’s also the secret combo of mozzarella and Parmesan that gives this dish a mellifluous cheesy finish.

Foolproof Eggplant Lasagna Recipe Ingredients

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• Eggplants: Low in calories, high in fiber, and rich in antioxidants.
• Olive Oil: Contains healthy fats and supports heart health.
• Ground Beef/Italian Sausage: Provides protein and adds rich flavor.
• Garlic: Adds aroma and may boost immunity.
• Crushed Tomatoes: High in vitamins C and K; adds tangy flavor.
• Ricotta Cheese: Full of calcium, adds creaminess and protein.
• Parmesan Cheese: Sharp flavor, rich in calcium and protein.
• Mozzarella Cheese: Gooey texture; calcium and protein-rich.
• Parsley: Freshness, rich in vitamins A, C, and K.

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Foolproof Eggplant Lasagna Recipe Ingredient Quantities

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• 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
• 2 tablespoons olive oil
• Salt, to taste
• 1 pound ground beef or Italian sausage
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• Salt and black pepper, to taste
• 1 egg
• 1 container (15 ounces) ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup chopped fresh parsley

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How to Make this Foolproof Eggplant Lasagna Recipe

1. Set your oven to 375°F (190°C). Lay the eggplant slices on a baking sheet in a single layer, and coat them with olive oil, both sides. They are ready for the baking sheet; see first baking sheet arrangement. Salt them, and place them in the oven. After 10 minutes (see half-baked note, if necessary), flip them over. They are done when they are tender and slightly golden.

2. As the eggplants bake, a large skillet is heated over medium heat. Then ground beef or Italian sausage is added and cooked until it’s browned. Next, the diced onion and minced garlic are added and sautéed until the onion becomes translucent.

3. Add the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper to the skillet. Simmer the sauce for about 15 minutes, allowing the flavors to meld.

4. In a mixing bowl, beat the egg. To the egg, add the ricotta cheese, the Parmesan cheese, and the chopped fresh parsley. Blend until thoroughly mixed.

5. Butter a baking dish measuring 9×13 inches. Add a scant amount of the meat sauce and spread that evenly across the bottom of the dish. Then add one layer of baked eggplant slices. And yes, I’d say those are proper dimensions for a lasagna.

6. Place half of the ricotta mixture on top of the eggplant slices, then spread 1/3 of the mozzarella cheese over all.

7. Do it once more: layer the second half of the meat sauce, the sliced eggplant, the second half of the ricotta cheese, and the second half of the mozzarella cheese.

8. Complete the dish by adding the last layer of meat sauce, the leftover mozzarella cheese, and a sprinkle of Parmesan cheese on top.

9. In the preheated oven, bake the dish for 25 minutes covered with aluminum foil. Uncover the dish and bake for an additional 15 minutes, or until the cheese is golden-brown and bubbly.

10. Let the lasagna sit for 10 minutes before cutting it into pieces. If you so desire, serve the warm pieces of lasagna with extra parsley that has been chopped. Enjoy!

Foolproof Eggplant Lasagna Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Pastry brush (or similar for coating with olive oil)
4. Large skillet
5. Mixing bowl
6. Whisk or fork (for beating the egg)
7. 9×13 inch baking dish
8. Aluminum foil
9. Knife (for slicing eggplant and dicing onion)
10. Cutting board
11. Spatula or wooden spoon (for stirring and sautéing)
12. Measuring spoons
13. Grater (if grating fresh Parmesan cheese)

FAQ

• Can I make this dish vegetarian?Certainly; just leave out the ground beef or sausage and instead use a meat substitute or pile on more vegetables, such as mushrooms or spinach.
• Do I need to peel the eggplants?No, you do not have to peel eggplant. The skin contributes nutrients and texture.
• Can I prepare the dish in advance?You can definitely put together the lasagna a day ahead and chill it. Just bake it when you’re all set to serve.
• How can I ensure the eggplant isn’t too watery?Gently sprinkle the eggplant slices with salt, allowing them to rest for 15-20 minutes to extract the extra moisture. Once they are salty enough, you can easily press the slices between paper towels to absorb any remaining moisture.
• What can I use instead of ricotta cheese?You can swap out cottage cheese for ingredients that have a similar texture. You can also blend cottage cheese to achieve a smoother consistency that might work better for your dish.
• How do I store leftovers?Keep leftover food in the fridge for no more than 3 days, or stash it in the freezer for as long as 2 months. The key to preserved taste and texture? Airtight containers.
• What if I don’t have fresh parsley?Dried parsley can be used; however, the amount must be reduced by half since dried herbs are more concentrated. . . . If you want to include fresh parsley in your dish, simply chop up the amount you desire and toss it in. . . . If you don’t have fresh parsley on hand, you can substitute just about any green herb you want. If you have dried basil or dill, you can use that, too. Parsley isn’t anything special, flavor-wise; it’s mainly about the green.

Foolproof Eggplant Lasagna Recipe Substitutions and Variations

2 big eggplants – Swap with 2 big zucchinis, cut in half lengthwise.
1 pound ground beef or Italian sausage – Use 1 pound ground turkey or chicken for a lighter option
Three cloves garlic, minced
– Replace with 1 teaspoon garlic powder.
1 container (15 ounces) ricotta cheese – Use cottage cheese for a lower-calorie option.
1/2 cup grated Pecorino Romano cheese – Use 1/2 cup grated Parmesan cheese.

Pro Tips

1. Salt the Eggplants in Advance: After slicing the eggplants, sprinkle them with salt and let them sit for about 30 minutes before baking. This helps to draw out any bitterness and excess moisture, which will improve their texture and flavor in the lasagna.