How to Make The Most Amazing Eggplant Lasagna | The Stay At Home Chef

The Most Amazing Eggplant Lasagna that’s full of cheesy goodness, without the pasta! Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable.
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• 2 eggplants, sliced lengthwise (1/4 inch thick)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

• 1 pound sweet Italian sausage or ground beef
• ½ large white onion, minced
• 3 cloves garlic, crushed
• 1 (28 ounce can) crushed tomatoes
• 12 (6 ounce can) tomato paste
• 1 (8 oz can) tomato sauce
• ½ cup white wine
• ½ cup chopped fresh basil
• 1 teaspoon ground oregano
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup + 2 tablespoons chopped fresh parsley (divided)

• 15 ounces ricotta cheese
• 1 large egg
• ½ teaspoon salt
• ⅛ teaspoon ground nutmeg
• 1 pound deli sliced mozzarella cheese
• 1 cup freshly grated Parmesan cheese


00:00:31 – How to slice eggplant for The Most Amazing Eggplant Lasagna

1️⃣ 00:00:20 – Preheat oven to 400 degrees F. Lightly grease 2 baking sheets.

2️⃣ 00:00:48 – Lay eggplant slices out onto prepared baking sheets into a single layer. Drizzle lightly with olive oil and season with salt and pepper. Roast in the preheated oven until tender, about 25 minutes, turning halfway through.

3️⃣ 00:01:19 – Meanwhile, in a large pot over medium heat, add in ground sausage or ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly.

4️⃣ 00:01:52 – Stir in fresh basil, oregano, ½ teaspoon salt, pepper, and ¼ cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine. Stir well and bring to a simmer. Reduce heat to low and simmer 30 minutes (or up to 4 hours).

5️⃣ 00:02:55 – In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, ½ teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.

6️⃣ 00:03:09 – Lightly grease a deep 9×13 pan. To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 6 eggplant slices on top to cover the bottom of the pan. Spread with ⅓ of the ricotta cheese mixture. Top with ¼ of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, then sprinkle with ¼ cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of eggplant, topped with another 1 cup of meat sauce to cover the eggplant. Top with remaining mozzarella and Parmesan cheese.

7️⃣ 00:04:24 -Bake in preheated oven for 30 to 35 minutes. Serve hot.


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