Recipes Main Dishes Pasta Lasagna Recipes Eggplant Lasagna 4.8 (367) 297 Reviews 101 Photos This eggplant lasagna recipe uses tender roasted eggplant slices instead of lasagna noodles for a delicious low carb meal. This recipe can easily be made vegetarian. Submitted by GENKIANNA Updated on November 20, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 101 101 101 101 Prep Time: 30 mins Cook Time: 1 hr Additional Time: 5 mins Total Time: 1 hr 35 mins Servings: 8 Yield: 1 (9x13-inch) lasagna Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 teaspoon olive oil for brushing 2 large eggs 2 tablespoons water 1 cup grated Parmesan cheese 1 cup Italian-seasoned bread crumbs salt and ground black pepper to taste 2 large eggplants, peeled and sliced into 1/2-inch rounds 2 tablespoons olive oil 1 pound ground beef 48 ounces chunky tomato sauce 2 cups shredded mozzarella cheese Directions Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil. Whisk together eggs and water in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and pepper in a separate shallow dish. Dotdash Meredith Food Studios Dip eggplant slices into egg mixture, then press into bread crumb mixture. Gently tap off any excess crumbs. Arrange breaded eggplant slices on the prepared baking sheets. Dotdash Meredith Food Studios Bake in the preheated oven until the bottoms are golden brown, 20 to 25 minutes. Flip eggplant and continue baking until tender, 20 to 25 minutes. Set aside. Dotdash Meredith Food Studios Increase the oven temperature to 400 degrees F (200 degrees C). Heat 2 tablespoons olive oil in a skillet over medium-high heat. Stir in ground beef; season with salt and pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer, then set sauce aside. Dotdash Meredith Food Studios Place 1/3 of the eggplant slices on the bottom of the prepared baking dish. Pour 1/3 of the meat sauce on top of eggplant layer. Dotdash Meredith Food Studios Sprinkle 1/3 of the mozzarella cheese on top of sauce layer. Repeat this step 2 more times, finishing with a layer of mozzarella cheese. Dotdash Meredith Food Studios Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing. Dotdash Meredith Food Studios I Made It Print 848 home cooks made it! Nutrition Facts (per serving) 405 Calories 21g Fat 30g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 405 % Daily Value * Total Fat 21g 26% Saturated Fat 8g 41% Cholesterol 108mg 36% Sodium 1496mg 65% Total Carbohydrate 30g 11% Dietary Fiber 9g 31% Total Sugars 12g Protein 28g 55% Vitamin C 16mg 17% Calcium 400mg 31% Iron 4mg 23% Potassium 1117mg 24% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.