Eggplant is a great alternative to pasta in lasagna. It also goes great with any type of marinara sauce. Eggplant parmesan lasagna soaks up flavors and delivers them to your taste buds. It is a wise choice to replace the noodles in a lasagna with some eggplant due to the increase in nutrition and decrease in processed carbohydrates. (Learn more about The Truth About Carbs). The panko breadcrumbs in this recipe still tend to fall into that category so if you prefer, just cook eggplant as is without panko. 

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Eggplant Parmesan Lasagna

First, we create an eggplant parmesan, then layer it with marinara sauce and cheese to make a lasagna. Feel free to use pre-made marinara sauce if you simply don’t have time.

The eggplant is sliced into rounds. It usually turns out better if the eggplant is salted and sits for 15 minutes to remove some water. Pat dry afterwards if you choose this route.

Then we create an eggplant parmesan. You don’t have to use panko, but this gives it another depth of crunch and flavor. The eggplant parmesan is baked prior to creating the lasagna.

Then we layer it with sauce and cheese. Feel free to use pre-made marinara if you simply don’t have the time.
   

Delicious eggplant parmesan lasagna.  

[buymeapie-recipe id=’5′]Benefits: Eggplant has antioxidants that protect your cells from damage. Eggplant also has many vitamins and minerals, some of which are B vitamins. Vitamin B1 or thiamine is the most abundant and great for helping get energy out of your foods. 

Fresh Flavors: Try eggplant parmesan lasagna rather than noodles for extra nutrients and less processed food.