Oliver combines the cooked eggplant with plum tomatoes, onions, garlic, chili flakes, sage leaves, and lemon zest. It’s a brighter, earthier combination than our usual lasagna add-in of basil. He also uses some bolder cheeses than the usual ricotta and mozzarella.
This Low-Carb Eggplant Lasagna recipe is made with eggplant slices, which makes it perfect for those following a low-carb or gluten-free diet. It's absolutely delicious, too! 2 large eggplants sliced 1/8" thick (I used my mandoline to create perfect eggplant slices.) Preheat oven to 375°F.
Roasting the eggplant makes it deliciously caramelized and removes excess moisture, so your eggplant lasagna won’t be watery. Make meat sauce. While eggplant is roasting, heat oil in a large pan over medium heat. Add garlic and cook until fragrant, then add ground beef and season with salt and pepper.
Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).