Lasagna made with eggplant is a dish that is made and offered in the market near to every household for those who want to enjoy a tasty and delicious dish but do not have the time to make it or they do not know how to. You can always buy the premade eggplant lasagna from the market or you can get that apron on and get to work in the kitchen and make the most delicious eggplant lasagna ever. If you want to get your hands dirty like me here is a recipe for you. The taste and comfort of traditional lasagna are there in this simple eggplant lasagna, but there are no noodles. Slices of roasted eggplant stacked high with a mouthwatering cheese mixture made with spinach and fresh herbs. You may eat this vegetarian eggplant lasagna as a whole meal on its own (2 pieces per person) with your preferred salad! As much as the next person, I like traditional lasagna (and even lasagna soup), but I'm always up for trying something new! This is the tale behind the simple eggplant lasagna. This vegetarian eggplant lasagna was created with the idea that it would have all of our favorite hearty Italian components, such as layers of rich cheese with fresh spinach and herbs and red pasta sauce (you can use store-bought marinara for a shortcut, or try my homemade spaghetti sauce). We have beautifully smooth roasted eggplant in place of pasta. 
Sincerely, I have never seen an eggplant dish that I did not like (moussaka anyone?) In fact, as seen by the many ways I prepare dishes using eggplant, I adore eggplant in general. This dinner, however, is wonderfully tasty and soothing! Trust me when I say that this roasted eggplant low-carb lasagna is just as flavorful and filling as any other lasagna. Watching the video below will demonstrate how simple the construction is. I've also included some pointers and ideas for making ahead, just in case! How should I cut the eggplant to make lasagna? In this dish, eggplant replaces the pasta sheets as a low-carb option. Consequently, the best method to cut it is into long, 12-inch-thick slices or planks. Furthermore, the eggplant doesn't need to be peeled before being cooked in this eggplant lasagna. 
- prepare the eggplant
There are two straightforward steps that must be followed to prepare the eggplant before building the lasagna casserole: It's necessary to season the eggplant (optional). Whether or not to salt eggplant before cooking is the crucial question. The majority of eggplant is not bitter, but I still prefer to salt my slices and let them "sweat" for a few minutes while I prepare the other components. This is a great way to season eggplant since the salt weakens the vegetable's structure. Make sure to thoroughly drain off any extra moisture and salt before cooking. It is best to roast the eggplant. The eggplant planks need to be cooked just enough to make them flexible enough to replace lasagna noodles. Like this low-carb eggplant lasagna, the eggplant is simply roasted as opposed to being breaded and fried in eggplant parmesan. When eggplant is roasted, its taste is mellowed and concentrated, becoming aromatic, delicate, and nearly addicting (this is why I make my roasted eggplant recipe often around here).
- Detailed directions for making eggplant lasagna
Cut the eggplant into slices and season. Slices (or planks) should be around 12 inches thick. Give the eggplant 20 minutes to soak up the salt (This is totally optional as I explained earlier). After rinsing off extra salt, dry the eggplant (you may rinse it if you wish, but be sure to dry it well). 
It is best to roast the eggplant. Virgin olive oil should be brushed over one or two large baking sheets. Sliced eggplant should be prepared on a separate layer. For approximately 20 minutes, roast eggplant at 400 degrees Fahrenheit, or until it is pliable and mushy. Prepare the filler. Ricotta filling should be made while the eggplant is roasting. 1 beaten egg, 1 cup of grated mozzarella, 14 Parmesan, garlic, oregano, 10 ounces of frozen spinach (squeeze to remove extra water), chopped parsley, and basil should all be combined in a mixing dish. Black pepper and kosher salt should be used to taste. to completely blend. To taste, add a sprinkle of kosher salt and black pepper. Integrate everything completely to blend. assemble the lasagna with eggplant. Grab a 9 by 13-inch baking pan. Put a small amount of red spaghetti sauce on the bottom (about 12 cups). Several slices of eggplant should be placed on the baking dish's base (whatever will fit to cover the bottom of the dish; 4 to 6 slices). Over the ricotta filling, thinly layer spaghetti sauce (approximately 12 of it). Until the job is finished, repeat the procedures in the same order. The last 12 cups of mozzarella, followed by 14 cups of Parmesan, then another layer of sauce. 
Bake! Wrap the dish with aluminum foil firmly. Bake for a further 10 to 20 minutes, or until the top cheese layer is melted and the edges of the eggplant lasagna are beginning to turn golden brown, covered, in the oven after 15 to 20 minutes of baking at 375 degrees Fahrenheit. Before cutting, you need to relax for ten minutes! Allow the cheese and other components to cool before slicing; doing so will create a messy mess. Garnish with basil or parsley as desired. Make advance preparations, leftovers and storage: To get ready in advance: The ricotta filling may be made the day before the eggplant is roasted. Put them in several containers and refrigerate them separately. Assemble right away before baking. While the oven is preheating, let the lasagna come to room temperature. In the refrigerator, leftovers may be kept for a maximum of four days. Reheat in a medium oven while covered. Place a covered dish in a 350°F oven to warm. Is it possible to freeze it? This eggplant lasagna shouldn't be kept in the fridge since frozen eggplant might become mushy and soggy. And without strong noodles, it will be more challenging to keep the dish together.