For a vegetarian version, substitute the ground beef with your favorite plant-based ground meat alternative or a medley of sautéed vegetables like mushrooms, zucchini, and bell peppers. To enhance the flavor, consider adding a layer of ricotta cheese mixed with herbs like basil and oregano between the eggplant and sauce layers. If you prefer a smoother sauce, blend the chunky tomato sauce before adding it to the ground beef. Make ahead tip: Assemble the lasagna ahead of time and store it in the refrigerator for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time to ensure it's heated through.
Eggplant Lasagna
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 35 mins
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SERVING8 People
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VIEWS1.1K
Indulge in a healthier twist on a classic comfort food. This Eggplant Lasagna replaces traditional pasta with succulent roasted eggplant slices, layered with a rich meat sauce and creamy mozzarella for a satisfying, low-carb delight.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol108 mg
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Fiber9 g
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Protein28 g
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Saturated Fat8 g
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Sodium1496 mg
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Sugar12 g
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Fat21 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
02 Step
Recipe View Whisk together eggs and water in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and pepper in a separate shallow dish.
03 Step
Recipe View Dip eggplant slices into egg mixture, then press into bread crumb mixture. Gently tap off any excess crumbs. Arrange breaded eggplant slices on the prepared baking sheets.
04 Step
Recipe View Bake in the preheated oven until the bottoms are golden brown, 20 to 25 minutes. Flip eggplant and continue baking until tender, 20 to 25 minutes. Set aside.
05 Step
Recipe View Increase the oven temperature to 400 degrees F (200 degrees C).
06 Step
Recipe View Heat 2 tablespoons olive oil in a skillet over medium-high heat. Stir in ground beef; season with salt and pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer, then set sauce aside.
07 Step
Recipe View Place 1/3 of the eggplant slices on the bottom of the prepared baking dish. Pour 1/3 of the meat sauce on top of eggplant layer.
08 Step
Recipe View Sprinkle 1/3 of the mozzarella cheese on top of sauce layer. Repeat this step 2 more times, finishing with a layer of mozzarella cheese.
09 Step
Recipe View Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.
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Verna Hessel
Jun 5, 2025As a vegetarian, I substituted the ground beef with lentils, and it was fantastic!
Arthur Buckridge
May 17, 2025The breadcrumb coating on the eggplant is genius!
Josiane Ward
Jun 2, 2024Followed the recipe exactly and it turned out perfectly.
Rasheed Metz
Oct 28, 2023Absolutely delicious! The eggplant was perfectly tender.
Josie Raynor
May 16, 2023I was surprised how good this tasted without the pasta!
Tom Stehr
May 2, 2022I added a layer of ricotta cheese for extra creaminess – a great addition!
Mabelle Pouros
Apr 3, 2022Next time, I might add a little garlic powder to the breadcrumb mixture for more flavor.
Blanche Kuhnbotsford
Mar 19, 2022My family loved it! A great way to get them to eat more vegetables.
Pauline Marks
Mar 16, 2022Easy to follow recipe, even for a beginner cook like me.