I love lasagna, I know I’m not the only one: Creamy, rich, comforting, it’s hard not to love it.
Pasta noodles baked with bolognese sauce, mozzarella, and Parmesan cheese into something delectable and truly irresistible.
I would go as far as saying that it’s an epic dish. Oh sure, it looks like an ordinary broiled mass, but it’s so much more.
However, lasagna isn’t a dish for the calorie conscious — it’s incredibly, let me say that again i-n-c-r-e-d-i-b-l-y rich.
Fear not, there’s a way to make it lighter and healthier.
First off, you can try my worldwide famous recipe for cauliflower noodles lasagna. Which is amazing albeit a tad labor intensive. Or you can try this incredibly easy Eggplant Lasagna.
This recipe is the perfect solution for a dish with tons of flavor without missing the pasta.
Sliced roasted eggplant are used in lieu of lasagna noodles and layered with bolognese sauce, mozzarella cheese, and Parmesan cheese until the baking dish is filled to the brim with Italian goodness.
40 minutes in the oven, and BAM, you’ve got a delicious dish that will turn any day into a celebration.
Seriously guys, this recipe is a total winner and will please both lasagna lovers, the calorie/carb-conscious, and gluten-free eaters.
To me fall means comfort food and this Eggplant Lasagna is comfort food at its best but healthier. A win-win situation in my book.
Eggplant Lasagna Print this recipe!
2 large eggplants (or 3 medium)
1 tablespoon olive oil
3 cups bolognese sauce (make your own bolognese sauce with this recipe)
1 ½ cups shredded mozzarella cheese
2 cups grated Parmesan cheese
Preheat oven to 400°F (200°C).
Line two baking sheets with parchment paper and lightly grease them with oil. Set aside.
Fill a large bowl with cold water, add 1 teaspoon of salt and stir until it dissolves completely.
Wash thoroughly the eggplants and slice them lengthwise into ¼-inch slices.
Place eggplant rounds in the bowl of salted water and let sit for 20 minutes to draw out the bitterness.
Fish the eggplant rounds out of the water and arrange them in a single layer onto the prepared baking sheets. Brush them with a bit of olive oil and bake in the oven for 15 to 20 minutes or until the slices begin turning deep brown on top, rotating the baking sheets at halfway point.
Remove from the oven, peel the eggplant rounds from the baking sheets, place them on a plate and sprinkle with a bit of salt and pepper.
To assemble the lasagna, lightly grease the bottom and the sides of a 8×12-inch baking dish.
Spread 2 tablespoons of bolognese sauce at the bottom of the dish and arrange eggplant slices on top to form an uniform layer.
Cover the eggplant with some bolognese sauce, sprinkle with about ⅓ of the mozzarella and ⅓ of the Parmesan cheese.
Repeat to make 3 layers, making sure to end with an uniform layer of bolognese sauce and top with remaining mozzarella and Parmesan cheese.
Bake in the oven for about 40 to 50 minutes or until the top is nicely brown, crisp, and bubbly.
Let rest 10 minutes before serving.
This dish is just as good (maybe even better) the day after; reheat in the microwave for a couple of minutes and enjoy warm.
One serving yields 300 calories, 12 grams of fat, 12 grams of carbs, and 28 grams of protein.