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Eggplant Lasagna

Name: Eggplant Lasagna
Prep time: 15
Cook time: 50

(6 votes, average: 4.00 out of 5)

15 min prep

8 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

Lasagna is a favorited pasta dish by many. In this Eggplant Lasagna, eggplant replaces the pasta sheets creating a cheesy tomatoey delight that is healthy and so delicious that you will never miss the... pasta.

1 large eggplant cut into ¼” thick slices
1 cup grated mozzarella cheese
Salt and pepper to taste

For the Quick Tomato Sauce

2 tablespoons olive oil
1 1/2 pounds ripe plum tomatoes (about 6-8), coarsely chopped (See Chef Tips)
2 cloves garlic, smashed and thinly sliced lengthwise
1 small dried red pepper, seeds removed (optional)
1/2 teaspoon salt or to taste
1 tablespoons freshly grated Parmesan cheese (optional)

Missing an Ingredient?

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Nutrition Facts

Calories

180 cals

Fat

12 g

Saturated Fat

6 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

10 g

Sugar

6 g

Fiber

4 g

Protein

9 g

Sodium

508 mg

Directions

Preheat oven to 400 degrees Fahrenheit.
Place the eggplant slices on a parchment lined cookie sheet. Bake in oven for 20 minutes, until tender. Make the tomato sauce as outlined here.
Layer enough of the cooked eggplant to cover the bottom of a 9 x 9 x 2 pan. Cover eggplant with a layer of tomato sauce and then cheese. Add another layer of eggplant and follow with the tomato sauce and cheese. Repeat these steps until you have desired amount of layers. Make sure cheese is the final layer on top.
Once pan is filled, bake in oven at 400 degrees for 15 minutes or until cheese is a golden brown.

Chef Tips

For a richer dish, lightly brush the eggplant slices with oil before baking them.

If you are on a low fiber diet, pass the Quick Tomato Sauce through a sieve to remove the seeds and any skin.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.