If you're craving lasagna but want to keep it light and healthy, this Low-Calorie Eggplant Lasagna is the perfect choice. Swapping out traditional pasta with thin slices of eggplant not only reduces the calorie count but also adds a rich, hearty flavor that perfectly complements the tomato sauce and cheese.
Ingredients
- 2 large eggplants, sliced lengthwise into 1/4-inch slices
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 can (400g) crushed tomatoes (no added sugar)
- 1/2 cup tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup low-fat ricotta cheese
- 1/2 cup low-fat mozzarella cheese, shredded
- Fresh basil leaves for garnish
Method
- Prepare the Eggplant:
- Preheat the oven to 200°C (400°F).
- Lightly sprinkle salt over the eggplant slices and let them sit for 15–20 minutes to draw out moisture. Pat dry with a paper towel.
- Brush each slice with olive oil and place them on a baking sheet. Roast in the oven for 15 minutes or until tender.
- Prepare the Sauce:
- Heat a pan over medium heat and add a touch of olive oil.
- Sauté the onions until soft, then add the garlic.
- Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, and pepper.
- Simmer for 10–15 minutes, stirring occasionally.
- Assemble the Lasagna:
- In a baking dish, spread a thin layer of tomato sauce.
- Add a layer of roasted eggplant slices.
- Spread a layer of ricotta cheese, followed by more sauce.
- Repeat the layers, finishing with a sprinkle of mozzarella cheese on top.
- Bake:
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbling.
- Serve:
- Let the lasagna cool for a few minutes before slicing.
- Garnish with fresh basil and serve warm.
This Eggplant Lasagna is a guilt-free way to enjoy comfort food, packed with flavors and nutrients without the extra carbs. Perfect for a healthy dinner option that satisfies your cravings!
