Eggplant Lasagna Recipe

Is that what we see just a cover of what hides underneath? Make this eggplant lasagna recipe to see what lays underneath the cheese, is real!

We live in an era when misjudgments are made, based on misinformation poured over us through unreliably uncontrolled channels. We treat information from our feed as seriously as we do it from organizations that can be held liable for inaccuracies in their reportings.

What can we see or what do we think is our reality?

In reality, our social media feed is more like going to a bar and have a beer with our pals while at the same time the news is rolling on TV at the far end of the bar. While in a bar we can clearly distinguish between the reliability of the source -as we generally know how much experience our buddies have in certain subjects- on social media the lines separating them, blurs completely.

We can clearly feel the difference in the seriousness of our conversation when someone states something heard by a friend of a friend or stated by someone who is liable for their actions. But on our social media feed where both type of information gets the same form factor, screen time, and space, we are not able to accurately weigh the validity of various sources as we do in real life.

Was our life always like an eggplant lasagna?

We always had misinformation controlling masses during human history. Religions were especially good at exploiting human weaknesses for their own good and rulers were happily shared a bit of power with priests in exchange for control.

Not like we needed much push in believing as there were werewolves, vampires, centaurs and all other sort of strange beings spread among the population already. Every creature had their purpose besides keeping people from wandering alone in the dark or find a reason to hang garlic in every room despite its smell.

Make anew or build upon the old?

It was much harder swapping from one religion to another, especially if it involved territories and money. The Alhambra or the Mesquita de Cordoba in Spain still bears the memories of Spain 700 years long war between the Christian and Arab population.

But as the Cathedral of Cordoba was built on a mosque, Christianity has not simply eliminated other religions but in many cases incorporated into itself. It’s not accidental that we celebrate Christmas on the same day as Romans celebrated the rebirth of the sun, known today as the winter solstice on 25th of December.

It’s interesting how we can bend the reality of our life to serve our future and even more fascinating how little we know about our past that led us to our present. It’s almost as fascinating as searching for the origin of eggplant lasagna that certainly looks like the original. Maybe it tastes like lasagna too but anybody, who digs deeper than the surface and pays attention to the details, can realize the underlying truth but only if they really want to.

Are eggplants made of eggs?

Eggplants are one of the closest things to eating clouds. It has little to no macro-nutrients, low in carbs (14%) and even lower in protein (1%) yet once processed by some sort of heat, they are delicious.

At some point of their history, eggplants or aubergine as the British call it, were poisonous and various stories are relating mad behavior to eggplant consumption. It’s leaves and flowers still contain solanine, a kind of poison that once consumed can result in a variety of inconveniences including nightmares, hallucinations and death.

Its name, the eggplant is derived from the white variety of the fruit that resembles eggs when small. It’s other name the aubergine comes from its ancient Arabic name through centuries and a variety of languages, meaning “the one that removes wind-disorder”. Eggplant sounds way better than that, especially because the plant does nothing like that.

Is eggplant lasagna real at all?

Botanically being a berry, yet we still keep it on our vegetables shopping list much like other plants in the nightshade family. Who would tell that eggplants are closely related to tomato and potato or lasagna?

Well, lasagna is rather related to pasta, tomato sauce and meat. In case, we pursue a low -arb diet like keto or just simply avoid gluten, we can use eggplant slices to hold the cheese and meat layers together to look like and might even taste like lasagna.Eggplant Lasagna Recipe - SunCakeMom

Ingredients

Beginner

Pasta
  • 1 lb / 500g Eggplant (sliced)
  • 1 tablespoon Salt
Sauce
  • 2 medium Onion (diced)
  • 1 lb / 500g Ground meat
  • 1 teaspoon Salt
  • ½ lb / 250g Tomato sauce
Layering
  • 9 oz / 250g Ricotta cheese
  • 4 oz / 125g Mozzarella cheese (sliced or grated)
  • 1 tablespoon Oregano
  • 1 tablespoon Basil

Advanced

For detailed instructions check out: How to make Bolognese sauce

Sauce
  • 4 oz / 100g Bacon or pancetta (diced)
  • 1 Onion (diced)
  • 1 Carrot (diced)
  • 2 Celery stalks (diced)
  • 1 lb / 500g Ground beef
  • 1/2 cup / 125ml Water or white wine
  • 2 Tomatoes (diced)
  • 1 teaspoon Salt
  • 6 piece Black pepper (whole)
  • 1/2 cup / 125ml Milk
  • Pasta for serving
  • Parmigiano-Reggiano cheese for topping (or some other hard Italian cheese)
  • ½ lb / 250g Tomato sauce
Pasta
  • 1 lb / 500g Eggplant (sliced)
  • 1 tablespoon Salt
Layering
  • 9 oz / 250g Ricotta cheese
  • 4 oz / 125g Mozzarella cheese (sliced or grated)
  • 1 tablespoon Oregano
  • 1 tablespoon Basil

Kitchen equipment

  • 8″ x 8″ / 20.5cm x 20.5cm Casserole dish

How to make Eggplant lasagna

Beginner

Pasta
  1. Cut the eggplants up to about 0.08″ / 2mm thick slices.Slice eggplant salt -gp- SunCakeMom
  2. Add salt and place them into a bowl for at least 10 minutes.Sliced eggplant salt -gp- SunCakeMom
  3. Place the eggplant slices into a greased or parchment papered baking tray so they don’t much cover each other.Eggplant Lasagna Recipe - SunCakeMom
  4. Put them into a 400°F / 200°C preheated oven for about 10 minutes until they get a bit roasted here and there. Depending on the availability of baking sheets and oven capacity we may need to do several batches.Eggplant Lasagna Recipe - SunCakeMom
Sauce
  1. At the same time we are processing the eggplants pour some oil into a frying pan and saute the diced onion until it gets a glassy / translucent look for about 5 – 10 minutes. Onion-glassy-translucent-gp-SunCakeMom
  2. Add the ground meat and brown it. Brown meat -gp- SunCakeMom
  3. Add the tomato sauce and cook it until the tomato sauce water content reduced about at least a quarter. The whole process should take about 30 minutes.Lasagna-recipe-Proces-13-SunCakeMom
Assembly
  1. Once the sauce is done, divide it into two parts and spread one half onto the bottom of a casserole dish. With more ingredients we can make more layers like in our keto cabbage lasagna or zucchini lasagna.Ground meat tomato casserole dish - SunCakeMom
  2. Place a layer of eggplants on top.Eggplant Lasagna Recipe - SunCakeMom
  3. Mix basil with oregano and ricotta then spread half of it with half of sliced or grated mozzarella on top. Eggplant Lasagna Recipe - SunCakeMom
  4. If we forgot to mix the basil and oregano with the ricotta, just sprinkle it on top and start spreading the other half of the sauce on top.Eggplant Lasagna Recipe - SunCakeMom
  5. Repeat the layering of sauce, eggplant and cheese.Eggplant Lasagna Recipe - SunCakeMom
  6. Place the lasagna under the broiler on maximum temperature on the top shelf until golden brown spots start to appear on the mozzarella for about 10 minutes then it’s ready to be served.Eggplant Lasagna Recipe - SunCakeMom

Enjoy!

Advanced

Sauce
  1. Render fat out from bacon, pancetta or any other type of pork fat that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done. Add onion, carrot and celery then saute with the bacon on high heat for about 5 minutes until the onion gets a slight translucent/glassy look.Glassy-onion-celery-carrot-bacon-gp-SunCakeMom
  2. Add the ground meat. Mix it well with the vegetables then cook it for 10-15 minutes while stirring it often until all the bigger chunks fall into smaller pieces. At this point the beef should lose all its pinkness and browned properly.Cabbage-lasagna-recipe-Proces-8-SunCakeMom
  3. Add the water or wine, tomatoes, salt, black pepper and milk. Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally. Zucchini lasagna recipe - SunCakeMom
  4. For more detailed instructions for the filling, check out how to make Bolognese sauce a.k.a Ragu. If our patience is wearing thin then use pureed tomato and cook it only for about 30 minutes before getting it ready for layering.Cabbage-lasagna-recipe-Proces-13-SunCakeMom
Pasta
  1. While the sauce is cooking cut the eggplants to about 0.08″ / 2mm thick slices then dry brine them for at least 10 minutes. Place the slices into a greased or parchment papered baking tray so they don’t much cover each other.Eggplant Lasagna Recipe - SunCakeMom
  2. Put them into a 400°F / 200°C preheated oven for about 10 minutes until they get a bit roasted here and there. Depending on the availability of baking sheets and oven capacity we may need to do several batches.Eggplant Lasagna Recipe - SunCakeMom
Assembly
  1. Once the sauce is done divide it into two parts and spread one half onto the bottom of a casserole dish. With more ingredients we can make more layers like in our keto cabbage lasagna or zucchini lasagna.Ground meat tomato casserole dish - SunCakeMom
  2. Place a layer of eggplants on top.Eggplant Lasagna Recipe - SunCakeMom
  3. Mix basil with oregano and ricotta then spread half of it with half of sliced or grated mozzarella on top. We can also just simply sprinkle the herbs on top of the cheese. Repeat the layering.Eggplant Lasagna Recipe - SunCakeMom
  4. Place the lasagna under the broiler on maximum temperature on the top shelf until golden brown spots start to appear on the mozzarella for about 10 minutes.Eggplant Lasagna Recipe - SunCakeMom

Enjoy!Eggplant Lasagna Recipe - SunCakeMom

Print
5 from 2 votes

Eggplant Lasagna Recipe

Is that what we see just a cover of what hides underneath? Make this eggplant lasagna recipe to see what lays underneath the cheese, is real!
Course Low Carb Meal, Main Course, Meal
Cuisine Gluten free, Keto, Low carb recipe, Sugar free recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings 9
Calories 258kcal
Author SunCakeMom

Equipment

  • 8" x 8" / 20.5cm x 20.5cm Casserole dish

Ingredients

Pasta
  • 1 lb Eggplant sliced
  • 1 tablespoon Salt
Sauce
  • 2 medium Onion diced
  • 1 lb Ground meat
  • 1 teaspoon Salt
  • ½ lb Tomato sauce
Layering
  • 9 oz Ricotta cheese
  • 4 oz Mozzarella cheese sliced or grated
  • 1 tablespoon Oregano
  • 1 tablespoon Basil
Advanced
    Sauce
    • 4 oz Bacon or pancetta diced
    • 1 Onion diced
    • 1 Carrot diced
    • 2 Celery stalks diced
    • 1 lb Ground beef
    • 1/2 cup Water or white wine
    • 2 Tomatoes diced
    • 1 teaspoon Salt
    • 6 piece Black pepper whole
    • 1/2 cup Milk
    • Pasta for serving
    • Parmigiano-Reggiano cheese for topping or some other hard Italian cheese
    • ½ lb Tomato sauce
    Pasta
    • 1 lb Eggplant sliced
    • 1 tablespoon Salt
    Layering
    • 9 oz Ricotta cheese
    • 4 oz Mozzarella cheese sliced or grated
    • 1 tablespoon Oregano
    • 1 tablespoon Basil

    Instructions

    Beginner

      Pasta

      • Cut the eggplants up to about 0.08" / 2mm thick slices.
        Slice eggplant salt -gp- SunCakeMom
      • Add salt and place them into a bowl for at least 10 minutes.
        Sliced eggplant salt -gp- SunCakeMom
      • Place the eggplant slices into a greased or parchment papered baking tray so they don't much cover each other.
        Eggplant Lasagna Recipe - SunCakeMom
      • Put them into a 400°F / 200°C preheated oven for about 10 minutes until they get a bit roasted here and there. Depending on the availability of baking sheets and oven capacity we may need to do several batches.
        Eggplant Lasagna Recipe - SunCakeMom

      Sauce

      • At the same time we are processing the eggplants pour some oil into a frying pan and saute the diced onion until it gets a glassy / translucent look for about 5 - 10 minutes.
        Onion-glassy-translucent-gp-SunCakeMom
      • Add the ground meat and brown it.
        Brown meat -gp- SunCakeMom
      • Add the tomato sauce and cook it until the tomato sauce water content reduced about at least a quarter. The whole process should take about 30 minutes.
        Lasagna-recipe-Proces-13-SunCakeMom

      Assembly

      • Once the sauce is done, divide it into two parts and spread one half onto the bottom of a casserole dish. With more ingredients we can make more layers like in our keto cabbage lasagna or zucchini lasagna.
        Ground meat tomato casserole dish - SunCakeMom
      • Place a layer of eggplants on top.
      • Mix basil with oregano and ricotta then spread half of it with half of sliced or grated mozzarella on top.
        Eggplant Lasagna Recipe - SunCakeMom
      • If we forgot to mix the basil and oregano with the ricotta, just sprinkle it on top and start spreading the other half of the sauce on top.
        Eggplant Lasagna Recipe - SunCakeMom
      • Repeat the layering of sauce, eggplant and cheese.
        Eggplant Lasagna Recipe - SunCakeMom
      • Place the lasagna under the broiler on maximum temperature on the top shelf until golden brown spots start to appear on the mozzarella for about 10 minutes then it's ready to be served.
        Eggplant Lasagna Recipe - SunCakeMom

      Advanced

        Sauce

        • Render fat out from bacon, pancetta or any other type of pork fat that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done. Add onion, carrot and celery then saute with the bacon on high heat for about 5 minutes until the onion gets a slight translucent/glassy look.
          Glassy-onion-celery-carrot-bacon-gp-SunCakeMom
        • Add the ground meat. Mix it well with the vegetables then cook it for 10-15 minutes while stirring it often until all the bigger chunks fall into smaller pieces. At this point the beef should lose all its pinkness and browned properly.
          Mirepoix-brown-ground-meat-SunCakeMom
        • Add the water or wine, tomatoes, salt, black pepper and milk. Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally.
          Zucchini lasagna recipe - SunCakeMom
        • For more detailed instructions for the filling, check out how to make Bolognese sauce a.k.a Ragu. If our patience is wearing thin then use pureed tomato and cook it only for about 30 minutes before getting it ready for layering.
          Lasagna-recipe-Proces-13-SunCakeMom

        Pasta

        • While the sauce is cooking cut the eggplants to about 0.08" / 2mm thick slices then dry brine them for at least 10 minutes. Place the slices into a greased or parchment papered baking tray so they don't much cover each other.
          Eggplant Lasagna Recipe - SunCakeMom
        • Put them into a 400°F / 200°C preheated oven for about 10 minutes until they get a bit roasted here and there. Depending on the availability of baking sheets and oven capacity we may need to do several batches.
          Eggplant Lasagna Recipe - SunCakeMom

        Assembly

        • Once the sauce is done divide it into two parts and spread one half onto the bottom of a casserole dish. With more ingredients we can make more layers like in our keto cabbage lasagna or zucchini lasagna.
          Ground meat tomato casserole dish - SunCakeMom
        • Place a layer of eggplants on top.
          Eggplant Lasagna Recipe - SunCakeMom
        • Mix basil with oregano and ricotta then spread half of it with half of sliced or grated mozzarella on top. We can also just simply sprinkle the herbs on top of the cheese. Repeat the layering.
          Eggplant Lasagna Recipe - SunCakeMom
        • Place the lasagna under the broiler on maximum temperature on the top shelf until golden brown spots start to appear on the mozzarella for about 10 minutes.
          Eggplant Lasagna Recipe - SunCakeMom

        Notes

        Enjoy!

        Nutrition (per serving)

        Calories: 258kcal (13%) | Carbohydrates: 10g (3%) | Protein: 16g (32%) | Fat: 17g (26%) | Saturated Fat: 8g (50%) | Trans Fat: 1g | Cholesterol: 62mg (21%) | Sodium: 1317mg (57%) | Potassium: 515mg (15%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 1743IU (35%) | Vitamin C: 8mg (10%) | Calcium: 176mg (18%) | Iron: 2mg (11%)

        Pin now, Enjoy later!

        Eggplant-lasagna-recipe-Pinterest-SunCakeMom

         

        Thomas Cook
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        2 thoughts on “Eggplant Lasagna Recipe”

        • 5 stars
          Brilliant mate! Can you use duck or turkey or reindeer meat to?
          Gonna go hunting soon and just wondering.

          • 5 stars
            Personally, I can’t recall how does deer taste anymore and wouldn’t waste duck on lasagna but otherwise, yes. If those are your favorite meats and you want to try layered meat nothing should stop you from doing so.

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