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Classic eggplant lasagna served in a rustic dish, showcasing layers of melty cheese and rich sauce.

Classic Eggplant Lasagna

A lighter twist on the traditional lasagna, substituting eggplant for pasta, this dish is filled with rich flavors and nostalgic memories of family gatherings.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

Eggplant Preparation
  • 3 pieces Italian eggplants Look for firm, glossy skins.
  • 2 tbsp Kosher salt Helps to draw water out of the eggplant.
  • 3 tbsp olive oil (divided) Feel free to substitute with avocado oil.
Filling and Sauce
  • 1 large yellow onion (chopped) Shallots can be used for a milder taste.
  • 1 lb lean ground beef Ground turkey or lentils can be substituted.
  • 1/2 tsp salt Check overall salt content if using store-bought ingredients.
  • 1/2 tsp black pepper Fresh ground pepper is recommended.
  • 1 tsp dried oregano Fresh oregano can also be used.
  • 1 tsp dried basil Use fresh for more flavor.
  • 1 can tomato sauce (15 oz.) Opt for low-sodium if preferred.
  • 1 can crushed tomatoes (15 oz.) Blended tomatoes can work for a smoother sauce.
Cheese Mixture
  • 15 oz ricotta cheese Cottage cheese can be used for a lower-fat option.
  • 1/2 cup grated parmesan cheese Nutritional yeast is a great dairy-free alternative.
  • 1 large egg A flax egg can serve as vegan replacement.
  • 8 oz shredded mozzarella cheese Try using vegan cheese for a dairy-free option.

Method
 

Preparation
  1. Trim the tops and bottoms of the eggplants. Slice them lengthwise into 1/4-inch thick slices and place them on a baking sheet.
  2. Sprinkle salt on both sides of the eggplant slices and let sit for about 45 minutes to draw out excess moisture. Pat them dry and brush both sides with 1 1/2 tablespoons of olive oil.
Cooking
  1. Preheat your oven to 400°F. Roast the eggplant slices for approximately 20 minutes until they’re tender and slightly browned.
  2. In a large skillet, heat the remaining olive oil and sauté the chopped onion until golden. Add the ground beef, seasoning with salt, pepper, oregano, and basil until browned. Stir in the tomato sauce and crushed tomatoes and let simmer for a few minutes before turning off the heat.
  3. In a large bowl, combine the ricotta cheese, grated parmesan, and egg until smooth.
Assembly and Baking
  1. Preheat oven to 375°F and coat a baking dish with cooking spray. Layer the ingredients starting with a thin layer of meat sauce, followed by roasted eggplant slices, the ricotta mixture, more meat sauce, and ending with shredded mozzarella cheese. Repeat the steps, finishing with mozzarella.
  2. Bake for 40 minutes or until the top is bubbly and golden brown.
  3. Let the lasagna cool for 15 to 20 minutes before slicing to help the layers hold together.

Notes

Serve with a fresh green salad and garlic bread. Leftovers store well in an airtight container for up to 4 days. Can be frozen for up to three months.