🍆 Eggplant Lasagna (No Noodles)

🛒 Ingredients

Eggplant Layer

• 2–3 large eggplants, sliced lengthwise (¼-inch thick)

• 1–2 tsp salt (for sweating)

• 2 tbsp olive oil

• ½ tsp black pepper

Meat Sauce (or Vegetarian Option)

• 1 lb ground beef (or Italian sausage)
  (Vegetarian: use mushrooms + lentils instead)

• 3 cloves garlic, minced

• 1 small onion, diced

• 1 (24 oz) jar marinara sauce

• 1 tsp Italian seasoning

• ½ tsp red pepper flakes (optional)

• Salt & pepper to taste

Cheese Layer

• 1½ cups ricotta cheese

• 1 egg

• ½ cup grated Parmesan

• 2 cups shredded mozzarella

• 2 tbsp chopped parsley

👩‍🍳 Instructions

1️⃣ Prep the Eggplant (Important Step!)

1. Lay slices on paper towels.

2. Sprinkle both sides with salt.

3. Let sit 20–30 minutes to draw out moisture.

4. Pat dry.

5. Brush lightly with olive oil.

6. Roast at 400°F (200°C) for 15–20 minutes until slightly tender.

👉 This prevents watery lasagna.

2️⃣ Make the Sauce

1. Cook ground beef in a skillet until browned.

2. Add onion and garlic; sauté 2–3 minutes.

3. Stir in marinara, seasoning, salt, and pepper.

4. Simmer 10 minutes to thicken.

3️⃣ Mix Cheese Filling

In a bowl combine:

• Ricotta

• Egg

• Parmesan

• Parsley

Mix until smooth.

4️⃣ Assemble

In a greased 9×13 dish:

1. Thin layer of meat sauce

2. Layer roasted eggplant

3. Spread ricotta mixture

4. Sprinkle mozzarella

5. Repeat layers (2–3 times)

6. Finish with sauce + mozzarella + Parmesan

5️⃣ Bake

• Cover with foil.

• Bake at 375°F (190°C) for 30 minutes.

• Remove foil; bake 15–20 more minutes until bubbly and golden.

• Rest 10–15 minutes before slicing.

❓ Q & A

❓ Why is my eggplant lasagna watery?

Because eggplant holds lots of water.
✔ Always salt and roast first.
✔ Let the lasagna rest before cutting.

❓ Can I make this vegetarian?

Yes! Replace meat with:

• Sautéed mushrooms

• Spinach

• Zucchini

• Lentils

❓ Can I make it ahead?

Yes.

• Assemble up to 24 hours in advance.

• Store covered in fridge.

• Bake when ready.

❓ Can I freeze it?

Yes.

• Freeze before or after baking.

• Wrap tightly.

• Freeze up to 2 months.

• Thaw overnight before reheating.

❓ How do I make it keto?

It already is low-carb.
Just ensure your marinara has no added sugar.

❓ Can I add béchamel?

Absolutely. Add a thin white sauce layer for a richer, more traditional texture.

🔥 Pro Tips

• Grill eggplant instead of roasting for smoky flavor.

• Add fresh basil between layers.

• For extra crispy top: broil 2–3 minutes at the end.