If you’re looking to cut down on the carbs or simply want to try a different way of making lasagna, this recipe is for you. I used a few large eggplant slices in place of pasta resulting in a healthier, lighter lasagna that’s still satisfying and flavorful. And since I’m using fresh tomato slices there’s no need to make a separate sauce!
Try to find an eggplant long enough so the slices are covering the length of your pan. I used a 9 x 7-inch pan. For a gluten-free version, you can skip the breadcrumbs but I like to add a generous amount on top.
Eggplant Lasagna Recipe
- 3/4 cup olive oil
- 1 long eggplant, sliced lengthwise (about 8 slices)
- 2 large tomatoes, sliced (about 12 slices)
- 1 pound fresh mozzarella, sliced
- 1 cup or more bread crumbs (mixed with grated parmesan cheese, optional)
- salt and pepper to taste
- dried herbs (like parsley, oregano, or basil) for topping
Preheat oven at 400°F.
Heat a skillet with about 1/4 cup olive oil on medium-high heat. Season eggplant slices with salt and pepper. Sauté until golden brown, about 3-4 minutes on each side. Eggplant is like a sponge, so if they seem dry in the skillet just add more olive oil, but don’t drown them. Set aside until all are done.
Place two sautéed eggplant slices on the bottom of your pan, followed by two tomato slices on each eggplant slice, then mozzarella slices and topped with about a 1/4 cup of bread crumbs. Repeat this step two or three more times. Sprinkle more bread crumbs, salt, pepper and dried herbs on top, then drizzle with a little olive oil. Top with some chopped tomato and mozzarella pieces, if desired.
Bake for about 45 minutes or until the top is golden brown and crisp.
Total Time: 60-70 minutes
Yield: 6-8 servings
[for a mini version, here’s a link to my Baked Eggplant Casseroles]