Eggplant Lasagna

Attention Calorie Counters,

Looks like lasagna is back on the menu!


Depending on your diet, “pasta” can be a very, very bad word.

Thankfully, there are vegetables that can pose as pasta, i.e. eggplant

When sliced and baked, this purple veggie takes on a buttery texture and nutty taste that begs to be paired with cheese and hearty marinara!

If you are short on time, however, DO NOT attempt adding raw slices of eggplant instead.  The resulting texture will be similar to chewing on a flip-flop!

Here is how I prepare eggplant for a delicious and healthy lasagna…

Eggplant Lasagna

For an 8 x 13 dish of lasagna, you will need:

  • Two medium to large-sized eggplants
  • Large jar of marinara sauce (I prefer Classico) or 3-4 cups homemade marinara
  • 1 large (32 oz) container cottage cheese, drained and divided in half
  • 1/2 cup Parmesan cheese
  • 1 1/2 cups grated mozzarella

Slice eggplants into 1/2-inch slices.

Line a baking sheet with foil and coat well with cooking spray.

Place a single layer of eggplant slices on the baking sheet.  Drizzle slices with olive oil and sprinkle with salt.


Bake at 375 degree for 15 minutes or until slices are soft and pliable.  Allow slices to cool to room temperature.


At this point, you can either assemble the lasagna or store the eggplant in an air-tight container in the fridge for up to  a week or the freezer for up to 6 months.


Layer ingredients in this order:

  • a thin layer of marinara (about 1 cup sauce)
  • an even layer of eggplant slices
  • a layer of half of the container of cottage cheese (or you could use ricotta) sprinkled with dried basil, Parmesan cheese and mozzarella
  • repeat one more time
  • top with a final layer of eggplant, marinara and mozzarella cheese



Bake the lasagna at 400 degrees until bubbly (25-30 minutes).  Allow dish to cool 10 minutes before serving.

Low carb, low cal, and, more importantly, delicious.  You won’t miss the noodles!

(And the dieting gods will rejoice…)