Eggplant Cheese Lasagna

This eggplant lasagna will melt in your mouth! It’s comforting, delicious, natural and nutritious.

You can use eggplants or zucchini, both work beautifully. If you use zucchini you will need more than two since they are smaller ๐Ÿ™‚

Coming from Argentina, I love Italian food! I used to make Italian manicotti with home-made savory crepes, which were of course really yummy. Since I started to eat healthier and lower carbs, I’ve being replacing the crepes with zucchini or eggplants and the result is equally satisfying!

This is a great dish to share with family or friends and even kids will love it! I hope you enjoy the cooking and the eating ๐Ÿ™‚

Eggplant Cheese Lasagna

INGREDIENTS (6 servings)

  • Eggplants, 2 (Sliced lengthwise in about 1/4 inch slices)
  • Water, 3 cups
  • Salt, 1 Tbsp

For the filling

  • Ricotta cheese, 15oz
  • Shredded Mozzarella cheese, 1 cup
  • Grated Parmesan cheese, 1/4 cup
  • Eggs, 2
  • Garlic, 1 clove (minced)
  • Chopped basil, 1 Tbsp
  • Salt, 1/2 tsp or to taste
  • Black pepper, 1/4 tsp

For the sauce

  • Crushed tomatoes, 2 cups (I used the fire roasted)
  • Olive oil, 1 Tbsp
  • Salt, 1/4 tsp or to taste
  • Garlic powder, 1/4 tsp
  • Chopped basil, 1 Tbsp
  • Grated Parmesan cheese, 1/4 cup


Bring the water to a boil, add the salt and stir a moment until it dissolves.

Boil the eggplant slices in batches of four for a couple of minutes. Transfer them to a colander to drain.

Meanwhile, mix all the ingredients for the filling in a bowl and set aside.

In a small sauce pan mix all the ingredients for the sauce. Cook over high heat stirring with a wooden spoon until boiling. Reduce heat to low, cover and simmer for about 10 minutes stirring occasionally.

Pre-heat the oven to 375F.

In a Pyrex or another rectangular not metallic dish (I used a 13x9x21N glass dish) pour enough sauce to cover the bottom (I used 1 cup). Lay the eggplant slices on one layer overlapping a little bit. Spread the filling on top, cover with another layer of eggplants, and spread the remaining sauce on top. If desired sprinkle with some extra parmesan cheese to give it a nice finish.

NOTE: Depending on how big your dish is you will have moreย  layers. In that case, divide the filling and sauce in two or three equal amounts and layer: sauce, eggplant, filling, sauce, eggplant, filling, eggplant, sauce.

Bake uncover for 35 minutes or until bubbling. Enjoy!

Eggplant Lasagna

Low carb, Paleo friendly, all natural eggplant lasagna.

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