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Eggplant Lasagna

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Eggplant Lasagna

I love eggplant parmesan, but breading and frying the eggplant is both messy and high in fat. Roasting the eggplant until tender, then removing the skin, makes a great addition to lasagna. It's also lower in fat, and less of a mess in the kitchen!
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 8
Calories 597 kcal

Equipment

Large baking dish

Ingredients
  

Instructions
 

  • Place eggplant halves in a baking dish
    1 large Italian eggplant
  • Sprinkle with the salt and drizzle with olive oil
    3 tbsp extra virgin olive oil, 1 tsp sea salt
  • Place in a 350° oven and bake for 35 minutes. Eggplant should be tender.
  • Remove from oven and cover with foil until cool
  • When eggplant is cool, remove skin and chop the eggplant into large pieces
  • Line a well-oiled baking dish with a layer of cooked lasagna noodles
    lasagna noodles
  • Top with some of the marinara sauce
  • Spread half the ricotta cheese
    30 oz whole milk ricotta cheese
  • Add half of the chopped eggplant
  • Add more of the sauce
  • Add another layer of noodles and repeat the process
  • Top the last layer with noodles
  • Add the rest of the sauce
  • Top with the mozzarella
  • Bake in a 375° oven for 30 minutes or until the cheese is melted, bubbly, and slightly browned.
  • Remove from oven and top with the parmesan cheese

Notes

I always cook my noodles until al dente.  I don’t trust the no-cook noodles.
You can use part skim and low-fat ricotta if you like.  The whole milk ricotta is much more flavorful and is a dollar cheaper at my grocery store than the part-skim ricotta. 

Nutrition

Calories: 597kcalCarbohydrates: 58gProtein: 34gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 81mgSodium: 1431mgPotassium: 821mgFiber: 4gSugar: 8gVitamin A: 1332IUVitamin C: 11mgCalcium: 635mgIron: 4mg
Keyword eggplant
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