Simple Eggplant Lasagna Recipe

Every week I try at least one new recipe. Lately, they have all been gluten free and low carb. Last week, I posted a recipe for Cauliflower Crust Pizza. This week's recipe is for Eggplant Lasagna. Robyn at addapinch.com made it look so good, I thought I would try it, too! We are a family of very simple tastes so I adjusted the recipe to suit us.

This is how I made my Simple Eggplant Lasagna.

Simple Eggplant Lasagna

I started by cutting the eggplant with my wonderful mandolin. (One of the best inventions EVER!)

Eggplant Being Sliced for Eggplant Lasagna

I wanted the slices fairly thin so that they would be more tender, but you can cut yours the size you prefer.

Eggplant Slices Ready to Roast

Layer the slices on a baking sheet and drizzle them with olive oil before roasting in a 350 degree oven for 10 minutes or until tender. If you want a meat sauce then while the eggplant slices are roasting, brown the ground beef, drain and add spaghetti sauce. (I used the canned stuff. Simple, remember?)

Eggplant Lasagna Ready to Layer

Spray a 9x13 baking dish with cooking spray. The Eggplant Lasagna is now ready to be assembled.

Layering Eggplant Lasagna

Layer the meat sauce, then cheese, eggplant, meat sauce, cheese, eggplant, and finally top with cheese.

Eggplant Lasagna Ready for Oven

Bake in a 350 degree oven for 30 minutes, or until cheese is melted and browned.

Eggplant Lasagna Ready to Serve

Serve warm and enjoy!

The hubby and kids were not as excited about this recipe as I was. It turns out that you have to like eggplant before you will like this lasagna. (Imagine that!) I'm going to try patty pan squash next time.

I would love to know your thoughts on this recipe. If you give it a try, let me know whether or not you liked it.