Eggplant Lasagna

Prep Time: 25–30 minutes
Cook Time: 40–45 minutes
Rest Time: 20–30 minutes
Total Time: 85–95 minutes
Serving Size: 1 slice (Makes about 6 servings)
Calories & Macros per Serving: Varies based on cheese and meat used

Ingredients

Eggplant Layer
• 2–3 large eggplants, sliced ¼–½ inch thick
• Olive oil
• Salt

Meat Sauce Layer (or use pre-made sauce instead)
• 1 lb ground beef or ground turkey
• 1 small onion, diced
• 2–3 garlic cloves, minced
• 1 jar marinara sauce (24–28 oz)
• Olive oil
• Salt
• Pepper
• Italian seasoning (optional)
• Red pepper flakes (optional)

Cheese Layer
• Cottage cheese or ricotta

Top Layer
• Shredded mozzarella
• Extra Parmesan

Instructions

1. Slice the eggplants into ¼–½-inch slices.
   Sprinkle salt on both sides and let them sit 15 minutes to pull out moisture.

2. Pat the slices completely dry with paper towels.

3. Brush both sides lightly with olive oil.

4. Spread slices on a sheet pan and roast at 425°F for 20–25 minutes, flipping halfway.

5. If making your own meat sauce:
   • Heat olive oil in a skillet
   • Cook onion 3–4 minutes
   • Add garlic 30 seconds
   • Add meat and cook until no longer pink
   • Add marinara and simmer 10–15 minutes
   Season as you like.
   Or skip all this and simply use a pre-made sauce.

6. Lower oven to 375°F.

7. Assemble the lasagna in a baking dish:
   • Thin layer of sauce
   • Roasted eggplant
   • Cheese
   • Mozzarella
   Repeat until everything is used.

8. Sprinkle extra Parmesan on top if you want.

9. Cover with foil and bake 25 minutes.

10. Uncover and bake another 15–20 minutes until the top is golden and bubbling.

11. Rest 20–30 minutes before slicing so the layers set.

Tips

• Salting eggplant prevents watery lasagna — don’t skip it.
• Cottage cheese boosts protein; ricotta is richer and classic.
• You can use pre-made marinara or meat sauce — easy shortcut.
• Add spinach to the cheese layer for greens.
• Freezes well after baking.
• Broil 1–2 minutes for extra browning at the end.