Eggplant Lasagna Recipe – Quick and Tasty Dinner Option

Eggplant lasagna stands out as a delightful alternative to traditional pasta-based lasagna, offering a lighter yet equally savory option. Ideal for those seeking a low-carb meal or just wanting to enjoy the lush flavors of eggplant paired with classic Italian seasonings, this dish layers thinly sliced eggplants with rich marinara sauce, minced meat, and a blend of cheeses. It captures the essence of a hearty meal while offering a unique twist on a beloved classic.


  • 2 Eggplants: Sliced into 1/4 inch pieces.
  • Olive Oil: For drizzling.
  • Salt and Italian Herbs: For seasoning.
  • 3 Garlic Cloves: Minced.
  • 2 Bell Peppers: Chopped.
  • 500g Minced Meat: Beef or a blend, depending on preference.
  • Thyme and Ground Pepper: For seasoning the meat.
  • 350ml Marinara Sauce: Store-bought or homemade.
  • 150g Mozzarella Cheese: Shredded.
  • Tomatoes: Sliced, quantity as desired.
  • Parmesan Cheese: Grated, for topping.


  1. Preheat the oven to 200°C (400°F).
  2. Prepare Eggplants: Place slices on a baking sheet, drizzle with olive oil, and season with salt and Italian herbs. Bake for 20 minutes until tender.
  3. Cook the Meat: In a skillet, sauté garlic, add peppers, and then the minced meat seasoned with thyme and pepper. Once browned, mix in the marinara sauce.
  4. Assemble the Lasagna: In a casserole dish, layer meat sauce, eggplant slices, tomato slices, and mozzarella. Repeat layers, ending with cheese.
  5. Bake: Drizzle with olive oil, top with parmesan, and bake for 20 minutes until the cheese is golden.
  6. Rest: Let sit before serving to set the layers.

Serving Suggestions:

  • Garnish Options: Fresh basil or arugula can add a peppery freshness that contrasts nicely with the rich flavors.
  • Wine Pairing: A glass of Chianti or a light Merlot complements the hearty flavors of the lasagna.
  • Low-Carb Complement: For a fully rounded meal, consider a side of cauliflower rice or zucchini noodles to keep the meal low in carbohydrates.

Nutritional Highlights:

  • Calories: Each serving is relatively high in calories due to the cheese and meat, making it a filling meal.
  • Carbohydrates: By substituting eggplant for pasta, the carbohydrate content is significantly reduced, making it suitable for low-carb diets.
  • Fiber: Eggplant is a good source of dietary fiber, which helps in digestion and prolongs the feeling of fullness.
  • Vitamins and Minerals: Eggplant also provides potassium, vitamin C, vitamin K, and folate.

Tips for Perfect Eggplant Lasagna

  • Salt Eggplants: Before baking, sprinkle salt on the eggplant slices to draw out moisture and reduce bitterness.
  • Squeeze Eggplants: After salting, press the slices between paper towels to extract excess water.
  • Pre-cook Ingredients: Ensuring that the eggplants and meat are partially cooked before layering helps prevent a watery lasagna.

By incorporating these tips and focusing on fresh, quality ingredients, your eggplant lasagna will not only be delicious but also a healthier option for any dinner. Enjoy the robust flavors and comforting texture of this splendid dish that could easily become a new favorite at your table.

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