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No-Noodle Eggplant Lasagna
This no-noodle eggplant lasagna is an easy, gluten-free and keto-friendly recipe. Made with layers of roasted eggplant, gooey cheese and rich tomato sauce.
Prep Time
5
minutes
mins
Cook Time
40
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course
Cuisine:
American
Diet:
Gluten Free
Servings:
8
Servings
Calories:
306
kcal
Author:
Radwa
Equipment
Baking pan
Pot
Mixing bowl
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
Roast the eggplant:
Preheat oven to 200°C/392°F. Peel and slice eggplants thinly and season with salt. Roast the eggplant slices for 20 to 25 minutes.
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 20x20cm casserole 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
Add as many layers as you want; just use a deep pan to fit all of the layers you will add. I used a 20x20cm casserole dish, and it made 3 layers.
For better results, I recommend to season the eggplant with salt before baking.
Nutrition
Serving:
8
people
|
Calories:
306
kcal
|
Carbohydrates:
14
g
|
Protein:
13
g
|
Fat:
23
g
|
Saturated Fat:
11
g
|
Cholesterol:
81
mg
|
Sodium:
621
mg
|
Potassium:
578
mg
|
Fiber:
6
g
|
Sugar:
9
g
|
Vitamin A:
966
IU
|
Vitamin C:
7
mg
|
Calcium:
271
mg
|
Iron:
1
mg