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Italian No Noodle Eggplant Cheese Lasagna Recipe
A nutritious and hearty heart-friendly variant of everyone's favorite lasagna. Try this scrumptious Eggplant Lasagna Recipe with its layers of savory eggplant, tomato sauce and melted cheese. It's gluten-free, low-carb and a great alternative for people version of the classic Italian meal.
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Ingredients
number of servings
7
- 2 large eggplants
- 2 cups mozzarella cheese, shredded
- 2 cups Ricotta cheese
- 1⁄2 Cup Parmesan cheese, grated
- 1 large Egg
- 2 cups tomato sauce
- 2 tbls olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- salt and pepper to taste
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Directions
90 min.
1. Step
Preheat your oven to 375ºF (190ºC). While it's warming up, slice the eggplants into 1/4 inch slices.
2. Step
Lay the slices on a baking sheet, brush with olive oil, and season with salt and pepper. Bake for 10 minutes or until lightly browned.
3. Step
In a bowl, mix together the ricotta cheese, Parmesan cheese, egg, and a pinch of salt and pepper.
4. Step
Spread a layer of tomato sauce on the bottom of a baking dish. Layer eggplant slices, followed by the cheese mixture, and a sprinkling of mozzarella. Repeat the layers, ending with a layer of tomato sauce and mozzarella on top.
5. Step
Cover with foil and bake for 25 minutes. Remove foil and bake for additional 10 minutes or until the cheese is bubbly and slightly browned.
6. Step
Let it cool for a few minutes, sprinkle fresh basil on top before serving, and enjoy your eggplant lasagna!
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