I’m fully on board with this trend (I mean, have you seen this zucchini version?) The combination of creamy ricotta, gooey mozzarella, and rich tomato sauce is the ultimate comfort food, so why should traditional pasta sheets get all the glory?
When it comes to eggplant, I’m happy to report that yes, it will lasagna! This pasta-less, low-carb eggplant lasagna is basically a giant eggplant Parmesan without the breading. It’s incredibly easy to make and, let’s face it, you could probably use a few more servings of vegetables in your life.
2 Key Steps for Better Eggplant Lasagna
There are a few key steps for prepping eggplant for layering into a lasagna. Don’t attempt to skip these two prep steps, or you’ll risk ending up with a soggy, soupy eggplant lasagna.
1. Salt the eggplant: You’ll start by slicing the eggplant lengthwise into planks, liberally sprinkling with salt, and setting aside for 15 to 30 minutes. During this time, the salt will draw out the eggplant’s excess moisture, and remove any inherent bitterness.
2. Roast the eggplant: You’ll then pat the eggplant dry, lightly brush it with oil, and roast it just until it’s pliable. Some eggplant lasagna recipes ask you to grill the eggplant slices instead. While this imparts a nice smoky flavor, I find that grilling individual slices is too time-consuming; roasting is hands-off and more convenient since you have to turn on the oven anyway.
Lastly, you’ll build the lasagna, alternating between layers of a ricotta-mozzarella mixture and tomato sauce, using the roasted eggplant slices instead of traditional pasta sheets. The result is a cheesy, saucy, yet light lasagna that’s perfect for late-summer dinners. This dish is slightly less structured than a typical lasagna, but if you ask me, the messiness is part of the fun of eating it.