Prep Time: 30 mins
Cook Time: 40 mins
Servings: 12 pieces
If you like lasagna and eggplant parm, you’re in for a real treat today with our Eggplant Lasagna recipe. This dish combines the best of both worlds, with layers of tender eggplant and mouthwatering cheesiness. It’s a great conversation starter at parties and a great option for when you want to go meatless on occasion.
Layered with roasted eggplant slices and a delicious cheese mixture with spinach and fresh herbs. This vegetarian eggplant lasagna can be served as a meal on its own with your favorite salad! I find 2 servings per person hits the spot perfectly!
In this low-carb lasagna recipe, the usual noodles are replaced with planks of thinly sliced, roasted eggplant. This vegetarian eggplant lasagna features layers of a flavor-packed cheese mixture with spinach and fresh herbs, as well as a red pasta sauce.
I love eggplant recipes in general, as evidenced by the numerous ways I use it in my cooking! This recipe, on the other hand, is extra tasty and comforting. And believe me when I say that this low-carb lasagna with roasted eggplant is as hearty and delicious as any good lasagna recipe.
Because eggplant is in season right now, this is the perfect time to make this Eggplant Lasagna recipe!
What Makes Eggplants So Beneficial?
Nightshade plants like eggplants and aubergines are used in a wide range of dishes all over the world. Even though they are frequently referred to as vegetables because they originate from flowering plants and have seeds, they are actually classified as fruits.
In addition to its distinct texture and mild flavor, eggplant may provide several health benefits.
- Nutrient-Rich: Eggplants are a nutrient-dense food, which means they are high in vitamins, minerals, and fiber while being low in calories.
- Packed with Antioxidants: Eggplants are high in anthocyanins, a type of pigment with antioxidant properties that gives them their vibrant color. Nasunin, an anthocyanin found in eggplants, is particularly beneficial.
- Weight Loss: Eggplants are high in fiber and low in calories, making them an ideal addition to any diet. Fiber moves slowly through the digestive tract and can increase fullness and satiety, lowering calorie intake.
Is Eggplant Safe to Include in a Gout-Friendly Diet?
Eggplants are a type of vegetable that is high in nutrients. People who eat eggplant on a regular basis will supplement their vitamin intake, increase their body’s absorption of various trace elements, maintain the elasticity of blood vessels, and ensure blood circulation.
It may effectively remove the oil in the blood, reducing viscosity and preventing thrombus formation.
According to research, eggplant aids in the excretion of uric acid after it enters the body and lowers the content of uric acid in our bodies, which benefits purine substances. This is relevant to the question of whether eggplant can raise our uric acid levels.
It goes through a series of chemical processes before being expelled via various pathways. As a result, it not only raises but also decreases the level of uric acid in our bodies.
So, now that we’ve established that eggplant is safe to incorporate into a gout-friendly diet, let’s take a closer look at this delectable eggplant lasagna recipe.
Ingredients for the Eggplant Lasagna Dish of Your Dreams
- 2 to 3 eggplants (approximately 1 ½ pounds), sliced lengthwise into ½-inch thick slices (about 12 slices).
- 2 cups of desired prepared pasta sauce
- 1 part-skim ricotta cheese, 15 oz.
- 1 ½ cups park-skim mozzarella cheese divided.
- ½ cup grated Parmesan cheese, divided.
- 3 minced garlic cloves.
- 16 ounces of baby Bella or cremini mushrooms, cut into slices
- Olive oil, extra virgin.
- Kosher salt of choice.
- 1 large egg.
- 1 teaspoon dried oregano.
- 10 oz thawed and dried frozen spinach (wring out all the water).
- 1 cup packed chopped fresh parsley.
- ½ cup packed chopped fresh basil ⅔ oz.
- To taste, season with black pepper.
Step-By-Step Recipe Instructions
- Add salt to eggplant: Although most eggplant is not bitter, I recommend seasoning slices with salt and allowing them to “sweat” for 20 to 30 minutes while I prepare the remaining ingredients. This is an excellent way to season the eggplant, and the salt aids in breaking up the spongy texture.
- Roast the eggplant: Brush one or two large sheet pans with extra virgin olive oil. Include the mushroom slices. Sauté for about 7 minutes, or until the mushrooms are soft.Make a single layer of eggplant slices. Roast for about 20 minutes at 400 degrees F, or until the eggplant is soft and pliable.
- Prepare the filling: Prepare the ricotta filling while the eggplant is roasting. The egg should be beaten in a bowl. Add the spinach, chopped herbs, 1 cup mozzarella, 1/4 parmesan, garlic, and ricotta. If necessary, season with a dash of black pepper and kosher salt. Blend thoroughly.
- Take the eggplant out of the oven. Reduce the temperature to 375°F.
- Make the eggplant lasagna: Make a 9-by-13-inch baking dish. Pour a small amount of pasta sauce (about ½ cup) into a single layer. Place a few eggplant slices (anywhere from 4 to 6, it’s fine if they overlap a little) on a plate.Spread a thin layer of the mushroom marinara sauce on top of one-half of the ricotta filling. In the same pattern, repeat the procedure. The remaining ½ cup of mozzarella cheese and ¼ cup of Parmesan cheese should be added after the last layer of sauce has been spread.
- Time to bake: Wrap the dish in foil firmly. For a further 10 to 20 minutes, or until the top layer of cheese is nicely melted and some of the edges are nicely browned, carefully uncover the baked vegetarian eggplant lasagna after 15 to 20 minutes at 375 degrees F.
- Allow it to rest for 10 minutes before slicing: Allow the cheese and everything to settle; cutting it while it’s hot will result in a sloppy mess. If desired, garnish with fresh parsley or basil.
It Is Now Time to Enjoy Your Meal
That’s all there is to it! A delicious eggplant lasagna meal that will make your heart sing with joy. Please tell us about your experience!
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