Eggplant Lasagna

We LOVE eggplant at my house. One of my 2 year old’s favorite things besides Eggplant Parmesan is my Eggplant Lasagna. This low carb meal can be served meatless or with the ground meat of your choice. Essentially the eggplant replaces the pasta, and the flavor goes through the roof!!The easiest way to slice the eggplant is with a mandolin, and I use the largest setting (1/4 inch). (Peel them first!)

Warm a couple tablespoons of EVOO in a large sauce pan over medium heat. Sauté salted eggplant slices for a couple of minutes on each side until they soften. I only do a couple at a time and then place on a paper towel lined plate. Once you finish sautéing all of your eggplant, prepare the sauce of your choice. Construct just like lasagna:

Eggplant Slices ~ Ricotta ~ Sauce ~ Mozzarella ~ Shredded Parmesan ~ Repeat

Finish with a layer of eggplant topped with cheese.😋

Bake uncovered at 400 degrees for about an hour until browned and bubbly.☺️

We grow lots of eggplants. Most of the veggies we use come from our garden during the summer months including the eggplants I use in my freezer meals. So much fun!


Look how beautifully the eggplant slices replace boring ole lasagna noodles.


Fresh from the oven. It’s impossible not to have seconds. 🍆🍆🍆

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