This no-noodle eggplant lasagna is easy, low carb and keto-friendly dish. It is made with layers of roasted eggplant, creamy cheese and rich tomato sauce. A delicious vegetarian dish that is perfect for lunch or dinner.
This healthy no-noodle eggplant lasagna is a twist to the classic lasagna recipe by replacing the noodles with thinly sliced, roasted eggplant. Serve this low carb eggplant lasagna with Roasted Green Beans and Carrots, Baked Sweet Potatoes and Buttered Peas.
More Eggplant Recipes, check Moussaka (Musaka), Grilled Eggplant Lasagna and Mutabal.
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Why You'll Love This Recipe
- This dish is low carb, gluten free and keto friendly. So, anyone can enjoy it.
- In this healthy recipe, we replaced noodles with thinly sliced, roasted eggplant.
- So delicious and easy to make like my recipe Zucchini Bechamel Casserole and Roast Potatoes With Garlic.
No-Noodle Eggplant Lasagna Ingredients
- Eggplants: Cut them lengthwise. For more eggplant recipes, check Easy Lamb Moussaka and Eggplant Napoleon.
- Olive oil
- Garlic
- Onion
- Tomato sauce
- Cream cheese: You may replace it with ricotta cheese, Check How to Make Ricotta Cheese at home.
- Parmesan
- Egg: Just one egg for making the cheese layer.
- Mozzarella
- Seasonings: Red pepper flakes, dried basil, salt and black pepper.
- Fresh parsley: To garnish.
“See the recipe card for full information on ingredients and quantities.”
Variations & Substitutions
- Add in more veggies such as zucchini and
- Add in some pre-made minced beef or chicken slices to make the meal full nutritious.
- Substitute mozzarella for cheddar cheese.
- Add some sliced mushrooms to your dish.
- Add fresh herbs such as cilantro or parsley.
How to Make Easy, No-Noodle Eggplant Lasagna
One: Preheat oven to 200°C/392°F. Peel and slice the eggplants thinly. Then, season with salt.
Two: In a mixing bowl, mix together soft cheese, parmesan and the egg.
Three: Heat the oil in a skillet over medium heat, add the onion and garlic and saute for 2 minutes until the onion is tender.
Four: Then add tomato sauce, red pepper flakes, dried basil, salt and black pepper. Stir and cook for another one minute.
Five: In a medium oven dish, place a thin layer of tomato sauce.
Six: Then add the first layer of the eggplant, then a layer of the cheeses mixture, and sparkle some mozzarella.
Seven: Keep repeating that, in the top of the last layer of eggplant, add tomato sauce, mozzarella, and Parmesan.
Eight: Cover foil and bake for 50 minutes. Then uncover and cook for 10 minutes more. Garnish with fresh chopped parsley, and serve.
Roasting Vs Frying The Eggplant
Roasting the eggplant gives it a tender texture without the use of extra oil, like in frying the eggplant. It also provides the eggplants with a delicious caramelised flavour.
Top Tips!
- Cut the eggplants into thin slices for not taking so much time in cooking.
- Add as many layers as you want; just use a deep pan to fit all of the layers you will add.
- For better results, It is important to season the eggplant with salt before baking.
How To Serve
Serve this no-noodle eggplant lasagna with Cold Salmon Pasta Salad, Greek Chicken Salad, Summer Couscous Salad and Rocket Salad with Parmesan for lunch.
Also, serve this dish for dinner with Gyro Bread, Turmeric Rice, Mushroom Fried Rice and Seaweed Rice Balls.
Frequently Asked Questions
Yes, it is. It has very few carbs, just 8.6 grams for a 1-cup serving of cooked eggplant.
Store leftovers for up to 3-4 days in an airtight container in the fridge. Reheat in the microwave or oven until heated through.
Roast the eggplants and prepare the cheese mixture layer and the tomato sauce layer and then store them separately in the well-sealed containers in the fridge for 1-2 days ahead of making this dish.
Easy Low Carb Recipes
- Low Carb Cheesy Zucchini Recipe
- Low-Carb Easy Cheesy Panini
- Mexican Zucchini With Beef And Tomatoes
- Cauliflower Cheese Bread Recipe
- Keto Zucchini Bread With Almond Flour
- Homemade Gluten-Free Keto Bread
Recipes You May Like
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Recipe
No-Noodle Eggplant Lasagna (Easy)
Equipment
Ingredients
- 3 medium Eggplants
- 250 g Soft cheese
- 2 cups Mozzarella shredded
- ½ cup Parmesan grated
- 1 Egg large
- 2 tablespoon Olive oil
- 2 cloves Garlic minced
- Onion big
- 1 cup Tomato sauce
- 2 tablespoon Chopped fresh parsley
- 2 teaspoon Dry basil
- ¼ teaspoon Black pepper
- ¼ teaspoon Salt
- ¼ teaspoon Red pepper flacks
Instructions
- Preheat oven to 200°C/392°F. Peel and slice eggplants thinly and season with salt.3 medium Eggplants
- Make the cheese layer: In a bowl, mix the soft cheese, Parmesan and egg.250 g Soft cheese, 2 cups Mozzarella, ½ cup Parmesan, 1 Egg
- Make the tomato sauce layer: In a small pot over medium heat, pour the oil, onion and garlic and cook for 2 minutes until the onion is tender.2 tablespoon Olive oil, 2 cloves Garlic, Onion
- Then, add tomato sauce and all the seasonings stir and cook for another one minute.1 cup Tomato sauce, 2 teaspoon Dry basil, ¼ teaspoon Black pepper, ¼ teaspoon Salt, ¼ teaspoon Red pepper flacks
- Assemble the lasagna: In a medium oven dish, place a thin layer of tomato sauce.
- Then add the first layer of the eggplant, then a layer of the cheeses mixture, and sparkle some mozzarella.
- Bake: Cover foil and bake for 40 minutes and then uncover and bake for 10 minutes more.
- Garnish with fresh chopped parsley, then serve.2 tablespoon Chopped fresh parsley
Notes
- Cut the eggplants into thin slices to not take so much time to cook.
- Add as many layers as you want; just use a deep pan to fit all of the layers you will add.
- For better results, It is important to season the eggplant with salt before baking.
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