Eggplant Lasagna

This eggplant lasagna is layers of roasted eggplant with meat sauce and three types of cheese, all baked to golden brown perfection. A low carb version of the classic pasta dish that always gets rave reviews!

Course Main

Cuisine Italian

Prep Time 30

Cook Time 1 5

Total Time 1 35

Servings

Calories 368kcal

Author Sara Welch

Ingredients

2 eggplants
1 tablespoon olive oil divided use
1 pound ground beef I use 90% lean
1/2 cup onion diced
2 teaspoons garlic minced
24 ounce jar marinara sauce
16 ounces ricotta cheese
1/2 teaspoon Italian seasoning
1 egg
1/2 cup grated parmesan cheese
2 cups shredded mozzarella cheese divided use
1 tablespoon parsley chopped
salt and pepper to taste
cooking spray

Instructions

Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray.
Trim the stem end from the eggplants. Cut the eggplants lengthwise into 1/2 inch thick slices.
Brush 2 teaspoons of olive oil over the eggplant slices and season with salt and pepper.
Place the eggplant in the oven and cook for 15-20 minutes or until tender and browned. If there's any excess moisture on your cooked eggplant, blot it dry with a paper towel.
While the eggplant is cooking, prepare the sauce. Heat the olive oil in a large pan over medium heat.
Add the ground beef and season with salt and pepper to taste.
Cook for 5-6 minutes, breaking the meat up with a spatula, until beef is browned and cooked through.
Add the onion and cook for another 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
Add the marinara sauce and bring to a simmer; cook for 5 minutes.
Place the ricotta cheese, Italian seasoning, egg, parmesan cheese, salt and pepper in a bowl. Mix until well combined.
Coat a 2 or 3 quart baking dish with cooking spray.
Place 1/4 of the sauce in the bottom of the dish. Add 1/3 of the eggplant slices on top. Spread 1/3 of the ricotta mixture over the eggplant then top with 1/3 of the mozzarella cheese. Repeat the layers, ending with the mozzarella cheese.
Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes. Sprinkle with parsley, then let stand for 7-10 minutes. Cut into slices, then serve.

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