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How to Make Eggplant Lasagna - A Step-by-Step Guide

For those looking for a healthier alternative to traditional lasagna, eggplant lasagna is the perfect dish to try. This flavorful and satisfying dish replaces traditional lasagna noodles with thinly sliced eggplant, making it a great option for those looking to reduce their carbohydrate intake or incorporate more vegetables into their diet.

Eggplant lasagna is a versatile and customizable dish that can be adapted to suit a variety of dietary preferences. Whether you are vegetarian, ve...

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Ingredients

  • 1 teaspoon olive oil for brushing
  • 2 large eggs
  • 2 tablespoons water
  • 1 cup grated Parmesan cheese
  • 1 cup Italian-seasoned bread crumbs
  • salt and ground black pepper to taste
  • 2 large eggplants, peeled and sliced into 1/2-inch rounds
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 48 ounces chunky tomato sauce (such as Prego®)
  • 2 cups shredded mozzarella cheese

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Additional Time: 5 mins
  • Total Time: 1 hr 35 mins
  • Servings: 8
  • Yield: 1 9x13-inch lasagna

  • Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
  • Whisk together eggs and water in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and pepper in a separate shallow dish.
  • Dip eggplant slices into egg mixture, then press into bread crumb mixture. Gently tap off any excess crumbs. Arrange breaded eggplant slices on the prepared baking sheets.
  • Bake in the preheated oven until the bottoms are golden brown, 20 to 25 minutes. Flip eggplant and continue baking until tender, 20 to 25 minutes. Set aside.
  • Increase the oven temperature to 400 degrees F (200 degrees C).
  • Heat 2 tablespoons olive oil in a skillet over medium-high heat. Stir in ground beef; season with salt and pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer, then set sauce aside.
  • Place 1/3 of the eggplant slices on the bottom of the prepared baking dish. Pour 1/3 of the meat sauce on top of eggplant layer.
  • Sprinkle 1/3 of the mozzarella cheese on top of sauce layer. Repeat this step 2 more times, finishing with a layer of mozzarella cheese.
  • Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.

    • Nutrition

    405 cal.

    • Total Fat: 21g
    • Saturated Fat: 8g
    • Cholesterol: 108mg
    • Sodium: 1496mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 9g
    • Total Sugars: 12g
    • Protein: 28g
    • Vitamin C: 16mg
    • Calcium: 400mg
    • Iron: 4mg
    • Potassium: 1117mg

    Categories

    Vegetarian recipes
    Italian recipes
    Casserole recipes
    Baking recipes