Recipes Main Dishes Pasta Lasagna Recipes Roasted Eggplant Lasagna 4.2 (27) 22 Reviews 11 Photos In this roasted eggplant lasagna, the eggplant rounds take the place of the traditional noodles. Perfect if you're following a low-carb lifestyle and are in the mood for Italian. Submitted by KEEPERROX Published on April 2, 2019 Save Rate Print Share Trending Videos Close this video player 11 11 11 11 11 Prep Time: 25 mins Cook Time: 1 hr Additional Time: 20 mins Total Time: 1 hr 45 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 large eggplant, peeled and cut into 1/4-inch slices salt, to taste 2 tablespoons olive oil, or as needed 1 (16 ounce) container ricotta cheese 2 cups shredded Italian cheese blend 1 egg 2 cloves garlic, minced 2 sprigs fresh oregano, chopped 3 sprigs fresh thyme, chopped 10 grinds fresh black pepper 2 ½ cups tomato sauce 1 (10 ounce) package frozen chopped spinach, thawed and drained 6 slices part-skim mozzarella cheese Directions Preheat the oven to 450 degrees F (230 degrees C). Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes. Rinse salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet. Roast in the preheated oven for 10 to 15 minutes. Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C). Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl. Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices. Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce. Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices. Cover pan with aluminum foil. Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes. I Made It Print Nutrition Facts (per serving) 432 Calories 27g Fat 22g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 432 % Daily Value * Total Fat 27g 34% Saturated Fat 14g 71% Cholesterol 102mg 34% Sodium 1179mg 51% Total Carbohydrate 22g 8% Dietary Fiber 7g 25% Total Sugars 8g Protein 30g 60% Vitamin C 14mg 15% Calcium 822mg 63% Iron 3mg 18% Potassium 950mg 20% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved