Looking for a meatless option for dinner tonight? This noodle-free eggplant lasagna is vegetarian, low carb and bursting with luscious Italian flavor. We'll also share the secret to perfectly cooked eggplant that is never soggy.
Looking for more healthy pasta dinner ideas? Check out all our heart healthy pasta recipes here!
Salting eggplant serves two purposes: it draws out excess water, which prevents the lasagna from becoming soggy, and it helps reduce some of the eggplant's natural bitterness.
Besides salting, you can reduce bitterness by choosing smaller, younger eggplants with smooth, shiny skin, as they tend to be less bitter than larger, older ones.
Absolutely. To incorporate ground turkey, simply brown one pound of lean ground turkey with your favorite Italian seasonings and layer it with the tomato sauce. This will add extra protein but will make the dish non-vegetarian.
Let the lasagna cool completely, then cover it tightly with plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, thaw it in the refrigerator overnight and bake at 350°F (175°C) until hot and bubbly, about 30-40 minutes.
Heart-Healthy Main Courses
Simple & Healthy Sides
Recipe yields 12 servings
Preheat oven to 475°.
Lightly coat eggplant with cooking spray on both sides. In a baking pan, arrange eggplant slices in one layer and season with black pepper and oregano. Bake for 30 minutes, turning once halfway through baking. Remove and reduce oven to 375°.
While eggplant is baking, in a medium bowl combine ricotta cheese, egg, basil and mozzarella cheese, reserving 1/2 cup of mozzarella for later use.
Spread 1/2 cup tomato sauce on bottom of a baking dish. Layer eggplant, cheese mixture, and 1 cup of tomato sauce. Continue until complete.
Spread remaining 1/2 cup mozzarella and Parmesan on top. Bake for 45 to 60 minutes, or until cheese is melted. Set aside for 10 to 15 minutes before cutting.