This healthy and simple eggplant lasagna recipe brings all of the taste and comfort of traditional lasagna to your home and can satisfy any picky taste. Layered with roasted eggplant slices and a wonderful cheese combination with spinach and fresh herbs. This vegetarian eggplant lasagna may be served as a meal on its own (2 pieces per person) with your favorite salad! Read on for key guidelines and watch the video below to learn how to prepare eggplant lasagna! I like traditional lasagna (and even lasagna soup) as much as the next person, but I'm always up for a new spin on an old favorite! That is the tale of this simple eggplant lasagna. The idea is that this vegetarian eggplant lasagna has all of the comforting Italian ingredients we love, including layers of a flavor-packed cheese combination with spinach and fresh herbs and red pasta sauce (you can use store-bought marinara for a shortcut, or try my homemade spaghetti sauce). Instead of noodles, we've got silky delicate roasted eggplant pieces! 
To be honest, I've never met an eggplant casserole I didn't like (moussaka anyone?) Actually, I'm a great admirer of eggplant dishes in general, as seen by the many ways I utilize it in my cooking! This dish, on the other hand, is particularly scrumptious and soothing! And believe me when I say that this low-carb lasagna with roasted eggplant is as robust and flavorful as any decent lasagna dish. You can see how simple it is to build by watching my video below. I've also included some suggestions and make-ahead ideas in case you need them! How should eggplant be sliced for lasagna? In this dish, eggplant serves as a low-carb substitute for pasta sheets. With that in mind, the best method to cut it is in 12-inch thick long slices or planks. In the video below, you can see that I also trimmed the eggplant and avoided using the extremely short edges. Furthermore, you do not need to peel the eggplant before cooking this eggplant lasagna dish. Make the eggplant Before assembling the lasagna casserole, prepare the eggplant in two simple steps: The eggplant should be salted (optional). The key question is whether to salt the eggplant before cooking. Although most eggplant is not bitter, I prefer to salt my slices and let them "sweat" for a few minutes while I prepare the rest of the ingredients. This is a terrific way to flavor the eggplant, and the salt helps to break up the spongy structure. Just be sure to thoroughly remove any extra moisture and salt before cooking. 
The eggplant should be roasted. It is necessary to slightly heat the eggplant planks so that they become malleable enough to be used in lieu of lasagna noodles. Unlike eggplant parmesan, which is breaded and fried, we just need to roast the eggplant for this low-carb eggplant lasagna. Roasting softens and concentrates the taste of eggplant, transforming it into something aromatic, delicate, and nearly addicting (this is why I make my roasted eggplant recipe often around here). Step-by-step instructions for making eggplant lasagna Salt and slice the eggplant. Slices (or planks) should be around 12 inches thick. Salt the eggplant and let it aside for about 20 minutes (This is totally optional as I explained earlier). Wipe the eggplant dry and remove extra salt (you may rinse it if you wish, but be sure to dry it well). The eggplant should be roasted. Brush one or two big sheet pans with extra virgin olive oil. Make a single layer of eggplant slices. Roast for approximately 20 minutes at 400 degrees F, or until the eggplant is soft and malleable. Prepare the filling. Prepare the ricotta filling while the eggplant roasts. In a mixing bowl, add 1 beaten egg, 1 cup shredded mozzarella, 14 Parmesan, garlic, oregano, 10 ounces frozen spinach (be sure to squeeze out any excess water), chopped parsley, and basil. Season with kosher salt and black pepper to taste. To mix, blend thoroughly. To taste, add a sprinkle of kosher salt and black pepper. Mix, and integrate everything thoroughly. 
Put together the eggplant lasagna. Take out a 9 x 13-inch baking dish. Spread a little amount of the pasta red sauce (approximately 12 cups) on the bottom. Arrange a few eggplant slices on the baking dish's bottom (whatever will fit to cover the bottom of the dish; 4 to 6 slices). Spread a thin layer of the spaghetti sauce over the ricotta filling (approximately 12 of it). Repeat the procedure in the same order until you're done. Finish with a final layer of sauce and the remaining 12 cup mozzarella cheese and 14 cup Parmesan. Bake! Wrap the dish with foil securely. Bake for 15 to 20 minutes at 375 degrees F, then gently uncover and return to the oven for another 10 to 20 minutes, or until the top layer of cheese is lovely and melted and some edges of the vegetarian eggplant lasagna become a wonderful golden brown. Allow it to sit for 10 minutes before slicing! Allow the cheese and everything to settle; cutting it when it's hot will result in a sloppy mess. If desired, garnish with fresh parsley or basil. Preparation ahead of time, leftovers, and storage: You may roast the eggplant and make the ricotta cheese filling a day ahead of time. Refrigerate them in separate containers. Assemble immediately before baking. Allow the lasagna to remain at room temperature while you prepare the oven. Leftovers may be stored in the refrigerator for up to 4 days. Rewarm in a medium oven, covered. To reheat, place in a 350°F hot oven, covered. Is it possible to freeze it? I don't recommend storing this eggplant lasagna since frozen eggplant might turn wet and mushy. And it will be more difficult without robust noodles to keep the dish together. 
What goes with vegetarian eggplant lasagna? To me, this dish may serve as a meal on its own; just add your favorite salad and you're done! Try this sleepy tomato and cucumber salad or this lemony arugula salad for a light and refreshing salad. Try this fresh Mediterranean bean salad for something heartier. Ingredients
- 2 to 3 eggplants (about 1 ½ pound), sliced lengthwise into ½-inch thick slices (about 12 slices)
- Extra virgin olive oil
- Kosher salt
- 1 large egg
- 1 15-oz tub part-skim ricotta cheese
- 1 ½ cup park-skim mozzarella cheese divided
- ½ cup grated Parmesan cheese divided
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 10 oz frozen spinach, thawed and fully dried (wring out all the water)
- 1 cup packed chopped fresh parsley
- ½ cup packed chopped fresh basil ⅔ ounce
- Black pepper to your liking
- 2 cups prepared pasta sauce of choice (Homemade or store-bought)
Instructions
- If you don't have time, sprinkle kosher salt evenly over the eggplant slices on both sides and set them aside for 20 to 30 minutes.
- Meanwhile, place a rack in the center of the oven and heat it to 400 degrees.
- After completely drying the eggplant slices with a paper towel and rinsing off any excess salt, arrange them on a baking sheet that has been gently greased (or two if needed). Apply extra virgin olive oil all over the eggplant. The eggplant should be roasted in a hot oven until it becomes flexible and soft (about 15 to 20 minutes or so).
- Ricotta filling should be made while the eggplant is roasting. In a bowl, the egg is beaten. 1 cup mozzarella, 14 g of parmesan, some herbs, garlic, and chopped spinach To taste, add a sprinkle of kosher salt and black pepper. Combine all ingredients well.
- Take the eggplant out of the oven. the reduction of the temperature to 375 °F.
- Create a baking dish that is 9 by 13 inches in size. Approximately 12 cups of spaghetti sauce should be put in a single layer. On a plate, arrange four to six slices of eggplant; it's okay if they slightly overlap. Twelve of the ricotta filling, then a thin coating of the sauce Repetition is required. Over the last layer of sauce, sprinkle the remaining 14 cups of Parmesan and 12 cups of mozzarella.
- Wrap the dish with aluminum foil firmly. Uncover the dish and put it back in the oven to continue baking after 15 to 20 minutes. Continue baking for an additional 10 to 20 minutes, or until the cheese is melted and the edges of the lasagna are golden.
- Before serving, let the lasagna for 10 minutes to rest.