Recipe
Low-Carb Eggplant Lasagna
- Prep
- 35 min
- Cook
- 1 hr 15 min
- Total
- 2 hr 5 min
- Serves
- 8
Ingredients
For the eggplant
For the sauce
For the cheese filling
Method
Step 1: Trim the eggplants and cut them lengthwise into slices about 1/4 inch (6 mm) thick. Lay them on paper towels, sprinkle both sides with the salt and leave for 20 minutes. Pat dry, pressing to remove the moisture they release.
Step 2: Heat the oven to 425°F (220°C). Arrange the slices on two parchment-lined baking sheets, brush both sides with the oil and roast for 15 to 20 minutes, turning once, until golden and tender. Lower the oven to 375°F (190°C).
Tip: The slices shrink as they roast, so you can overlap them slightly on the sheets.
Step 3: While the eggplant roasts, heat the oil in a saucepan over medium heat. Cook the garlic and pepper flakes for 1 minute, until fragrant but not browned. Add the tomatoes and salt and simmer for 15 minutes, stirring occasionally, until thickened. Stir in the basil.
Step 4: Mix the ricotta, egg, Italian seasoning, 1 cup of the mozzarella and 1/2 cup of the parmesan in a bowl.
Step 5: Spread 1 cup of sauce over the base of a 9x13-inch (23 x 15 inch) baking dish. Add a layer of eggplant, half the ricotta mixture and about a third of the remaining sauce. Repeat with eggplant, the rest of the ricotta and more sauce. Finish with a final layer of eggplant and the last of the sauce.
Step 6: Sprinkle with the remaining mozzarella and parmesan. Bake for 35 to 40 minutes, until the cheese is golden and the sauce bubbles at the edges.
Step 7: Rest for 15 minutes before slicing so the layers firm up. Scatter with extra basil and serve.
Tips
- Don't skip salting and roasting the eggplant. It's what stops the lasagna turning watery.
- If the cheese browns too quickly, cover loosely with foil for the rest of the baking time.
Variations
- Add a layer of browned Italian sausage or ground beef between the eggplant for a meaty version.
- Swap half the eggplant for long slices of zucchini, salted and roasted the same way.
Storage and make-ahead
Keeps covered in the fridge for up to 4 days and tastes even better the next day. Reheat portions in the oven at 350°F (175°C) for 15 to 20 minutes. Freezes for up to 2 months.
