The classic lasagna noodles are replaced in this low-carb version with roasted eggplant pieces. This oven cooked recipe is made quick and is vegetarian. The best time to make eggplant lasagna is right now since it's eggplant season! A wonderful, creamy mixture of ricotta, spinach, Parmesan, and mushrooms is sandwiched between the eggplant slices. This vegetarian lasagna is substantial, hearty, and comforting—exactly how a great lasagna ought to be. The consoling aspect is also beneficial for those of you who do not share my summer passion and are looking forward to the letter’s arrival. Like my zucchini lasagna, this eggplant lasagna makes the most of the summer's abundance while hinting at the chilly evenings that are soon (enough) to come. 
This Low Carb Crock Pot Lasagna was my first attempt at making lasagna without noodles. (To make crockpot eggplant lasagna, use the same recipe but swap out the zucchini for more eggplant.) Similar healthy vegetable meets the comfortable Italian flavors present in today's delicious Eggplant Lasagna dish, but it is baked instead of fried and is quick to prepare. Making Baked Eggplant Lasagna: A Recipe (As Delicious as Traditional Lasagna) The eggplant has to be correctly cooked in order for the eggplant lasagna to taste as good (and be as filling!) as lasagna from an Italian restaurant. The eggplant slices must have a fantastic taste and texture since they substitute for the lasagna noodles, a vital part of the lasagna industry. In reality, I believe that the preparation was to fault if you've had eggplant before and didn't like for it. To cook eggplant well, follow these two basic rules: SALT. The eggplant has to be well-seasoned. I like kosher salting eggplant, setting it aside for a few minutes, and then patting it dry with paper towels. The eggplant's harshness is mellowed by the salt, which also draws out more moisture. cooked at a high temperature (such as grilling or roasting). Friends who hate eggplant often call it slimy or mushy. I agree, and I'm certain eggplant belongs in neither category. Roast the eggplant in the oven before incorporating it into the lasagna for a delicious texture. For lasagna, roasting eggplant yields three important results: It imparts a soft (but not liquid) feel to the eggplant. It also improves and caramelizes the flavor of the eggplant while removing extra moisture to prevent the lasagna from being soggy. Excellent roasted eggplant is available. An everyday vegetable becomes remarkable when heated in the oven, just like my favorite Oven Roasted Brussels Sprouts. Before cooking, the eggplant does not need to be peeled. Throughout the summer, we cook eggplant at least once a week, but I have yet to peel it. To avoid taking a step, leave the peel alone. 
The eggplant should be roasted for 20 to 25 minutes at 400 degrees. Prepare the sauce and ricotta cheese layers while the dish is cooking. an elaborate sauce I mixed store-bought spaghetti sauce with sautéed mushrooms. Since I like mushrooms, which can more than pass for meat, I decided to make my Eggplant Lasagna vegetarian, but if you don't like mushrooms or want to add extra protein, you can swap out the mushrooms with sautéed ground chicken, turkey, lean minced beef, or even Italian turkey sausage. layer made with ricotta cheese I used a traditional eggplant lasagna cheese layer recipe since we're already pushing the envelope with lasagna by making this Eggplant Lasagna sans noodles. Ricotta is combined with an egg and Parmesan in this dish. If you're from the Midwest and like your lasagna with cottage cheese, you can simply substitute it for the ricotta. Sneaky Spinach To add more vegetables, I added chopped frozen spinach to the ricotta layer. With its barely perceptible delicate flavor, the Eggplant Lasagna becomes a more complete vegetarian meal. lasagna with layers of eggplant It's time to put the lasagna layers together after making the ricotta layer, eggplant layer, and mushroom sauce. Regarding the amount of layers a lasagna should have, there is no hard and fast rule. The most crucial step is choosing a pan deep enough to hold all of the appropriate layers. A typical 913-inch casserole dish can hold five to six layers of lasagna for a traditional lasagna (which usually accounts for two or three layers of noodles). I stacked this lasagna with two layers of eggplant since eggplant is thicker than regular noodles, one rich, extra-thick layer of ricotta cheese, two levels of sauce, and mozzarella. 
I like to use less layers in this specific recipe. The Eggplant Lasagna bakes evenly, the layers fit well in a regular baking dish, and it's simple to keep track of where you are in the process. You don't need a special lasagna pan. Making Lasagna with Eggplant Shrimp and grilled chicken are also offered as substitutes. Grilled chicken or shrimp as a side dish will be enjoyed by the meat eaters at your table (try my absurdly easy four-ingredient Grilled Shrimp Seasoning) a salad that just has greens. The hefty, creamy green salad that comes with the eggplant lasagna is a perfect accompaniment. Try this Brussels Sprouts Salad with Shaved Caesar Dressing or toss Romaine lettuce with my Homemade Caesar Dressing. This refreshing salad has strawberries and spinach. Brussels sprouts are roasted. Serve your eggplant lasagna with roasted Brussels sprouts and garlic as a nutrient-dense side dish. with garlic on toast. While some family members would like the low-carb nature of the eggplant lasagna, others might prefer them. At the dinner table, fresh bread is a certain method to bring everyone happiness. Slices of this nutritious Crock Pot Bread should be toasted for approximately 10 minutes at 400 degrees Fahrenheit with butter, Parmesan, and 1 teaspoon of garlic salt. Your family members will be delighted! Storage and Reheating Directions for Eggplant Lasagna After cooking, the eggplant lasagna shouldn't be frozen. The eggplant does not freeze well and turns wet when thawed, much like my zucchini pizza boats. 
But you may prepare this dinner in advance and put it in the fridge! To prepare: The layers of ricotta and mushroom marinara may be made the day before, along with the roasted eggplant. Each layer has to be chilled in a different container. The Eggplant Lasagna may be assembled just before baking or up to four hours in advance. While the oven is preheating, let the lasagna come to room temperature. After cooking, prepared eggplant lasagna may be kept in the fridge for up to four days. The Eggplant Lasagna should be cooked in a covered microwave or oven that has been prepared to 350 degrees Fahrenheit. Ingredients
- 2 large eggplants sliced lengthwise 3/4-inch thick (about 8 slices)
- 3 1/2 tablespoons extra virgin olive oil divided
- 1 ½ teaspoon kosher salt divided
- ½ teaspoon black pepper divided
- 16 ounces sliced cremini (baby Bella) mushrooms
- 3 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1 (24-ounce) can prepare marinara-style pasta sauce of choice I used a roasted garlic flavor
- 1 (15-ounce) container part-skim ricotta cheese
- 1 (10 ounces) package frozen chopped spinach thawed with excess water squeezed out
- 1/2 cup grated Parmesan divided
- 1 large egg
- 1 cup shredded part-skim mozzarella cheese or a blend of mozzarella and provolone
- 2 tablespoons chopped fresh basil thyme or parsley
Instructions
- The upper and lower thirds of the oven should hold the racks. 400 degrees Fahrenheit should be the setting for the oven. Apply nonstick spray sparingly to two rimmed baking sheets. A 913-inch baking pan that has been sprayed with nonstick cooking spray should be set aside.
- Place the eggplant slices in a single layer on the two baking pans; if any of the outermost slices are noticeably curved, cut them to make the slices more or less level. Each slice received 2 1/2 teaspoons of oil on both sides. To the dish, season with 14 teaspoons of pepper and 1/2 teaspoon kosher salt.
- About 25 minutes into the roasting process, flip the slices of eggplant and rearrange them in the pan. Slices out of the oven, then lower the temperature to 350 degrees.
- In the meanwhile, warm up the last 1/2 tablespoon of oil in a large pan over medium heat. Add the minced mushrooms and mix well. Until they are tender, cook the mushrooms for seven minutes. Add the twelve teaspoons of kosher salt, the oregano, and the garlic. 2 minutes more of cooking is required. Take the pan off the stove. The spaghetti marinara sauce should be combined.
- In a large mixing basin, combine the ricotta, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 cup Parmesan, and egg. All of the components should be well combined. Spread the spinach as evenly as you can into the ricotta mixture after breaking it up with a fork.
- The mushroom marinara sauce should be evenly distributed on the bottom of the baking dish that has been prepared. Place the ricotta mixture in its entirety on top of the four eggplant pieces. Finish by adding four more slices of eggplant and the leftover marinara sauce made with mushrooms. On top, sprinkle the 14 cups of mozzarella and Parmesan that are left. Bake the lasagna for 25 to 30 minutes, or until it is bubbling and cooked through and the cheese has melted. Fresh herbs should be added after the oven has been removed. Don't serve for five to ten minutes.