In this lasagna, the eggplant rounds take place of the traditional noodles. Perfect if you're following a low-carb lifestyle and are in the mood for Italian.

Recipe Summary

prep:
25 mins
cook:
1 hr
additional:
20 mins
total:
1 hr 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes. Rinse salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet.

  • Roast in the preheated oven for 10 to 15 minutes. Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).

  • Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl.

  • Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices. Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce. Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices. Cover pan with aluminum foil.

  • Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes.

Nutrition Facts

432 calories; protein 29.8g 60% DV; carbohydrates 21.7g 7% DV; fat 26.9g 41% DV; cholesterol 102mg 34% DV; sodium 1178.7mg 47% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/10/2014
Tasty recipe sprinkled eggplant slices with Italian Seasoning before roasting. Make sure to watch the eggplant carefully in the oven my first attempt led to to some charred eggplant slices:-) Read More
(9)

Most helpful critical review

Rating: 3 stars
03/18/2014
This recipe should call for 2 large eggplants instead of 1. The flavor was good but I ended up having to make pasta to make up for the missing layer and a half of eggplant. Not sure I would try this again. Read More
(5)
26 Ratings
  • 5 star values: 11
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/10/2014
Tasty recipe sprinkled eggplant slices with Italian Seasoning before roasting. Make sure to watch the eggplant carefully in the oven my first attempt led to to some charred eggplant slices:-) Read More
(9)
Rating: 5 stars
04/29/2014
I have made this a few times. I agree..you need two eggplants. It is delicious. One time I used sautéed brocolli. Yummy! Read More
(6)
Rating: 3 stars
03/18/2014
This recipe should call for 2 large eggplants instead of 1. The flavor was good but I ended up having to make pasta to make up for the missing layer and a half of eggplant. Not sure I would try this again. Read More
(5)
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Rating: 4 stars
06/19/2015
Made a variation of this recipe and my husband and I loved it. I sauteed up some seasoned (w/pepper & garlic) chicken pieces and added the to each layer with mushrooms and chopped kale. I used homemade sauce (don't like jarred). Each layer was roasted eggplant round chicken pieces mushrooms kale dollop of ricotta sprinkle of grated parm and mozzarella and sauce. Top layer was everything but kale and ricotta cheese. Sprinkled with parsley and oregano. Baked 30 minutes covered. Remove foil turned off oven let sit in over 10 more minutes. Let sit for 5 out of oven. Extraordinary. Great way to get your eggplant and kale. You will love it. Read More
(4)
Rating: 4 stars
10/21/2014
Great recipe but it would be better with some peppers mushrooms zucchini corn and any other veggie you like. No reason for this to only have eggplant & spinach. Healthy it up! Excellent flavour though! Read More
(3)
Rating: 5 stars
10/24/2015
So good! Quite a few steps but not difficult. I only used one very large eggplant and had perfect amount (be sure to use square pan - not rectangle!). And I didn't bother with peeling the eggplant (I never do - I don't know why you would?). I also used Italian seasoning instead of the fresh herbs that I didn't have and it was still tasty. I also used fresh spinach instead of frozen. So many variations could be made and it still be delicious!! Read More
(3)
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Rating: 4 stars
01/04/2016
This was delicious but mine turned out a little runny even though I used only 15 oz of tomato sauce instead of the 2 1/2 cups the recipe called for. Maybe because it smelled so good I didn't wait to let it cool enough. The only other changes I made were fresh spinach instead of frozen and Italian seasoning because I didn't have the fresh oregano and thyme. I'll definitely make it again but maybe with less ricotta. Read More
(2)
Rating: 5 stars
12/19/2015
So good as is! 6 servings in my 9 9 1 large eggplant. Will attempt again with sugar free sauce and larger pan. Great for making ahead take to work. Read More
(1)
Rating: 5 stars
12/31/2015
I followed the recipe. Next time I will add more eggplant. The flavor was wonderful. I didn't even miss the noodles. Read More
(1)