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Eggplant Parmesan Lasagna



  • Kosher salt
  • Egg whites of 6 eggs
  • 10 high-fiber GG crackers
  • 2 tablespoons Italian seasoning
  • 2 tablespoons Parmesan cheese
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 pound grass-fed 90 percent lean ground beef
  • Salt and pepper
  • One 24-ounce jar tomato sauce, such as Rao's
  • 1 1/2 cup cups part skim ricotta cheese
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 cup part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Chef notes

    Eggplant Parmesan and lasagna are two classic Italian dishes that are undeniably delicious. This is a healthier way to make it, thanks to the purple power of eggplants, plus fiber-rich crispbread. 

    Technique tip: When choosing a marinara sauce, opt for one that's made from tomatoes, and not blends, or paste, or other fillers. You also want to find a sauce that's low in sugar.



    Preheat oven to 350°F. Line a baking sheet with parchment paper. Coat with nonstick cooking spray and set aside.


    Slice eggplant horizontally into ¼-½ inch thick rounds and lay flat on paper towel. Sprinkle generously on both sides with kosher salt and let sit for 20 minutes. Pat dry with paper towel to remove excess moisture.


    In a shallow bowl (for dipping slices into), whisk together egg whites.


    Pulverize GG crackers in a blender or food processor until you have fine crumbs. Place in another shallow dish. Add Italian seasoning, Parmesan cheese and mix.


    One at a time, dip each eggplant slice into the egg wash and then into Italian seasoning cracker mix and place flat on prepared baking sheets.


    After all eggplant slices have been coated and laid on baking sheet, place into the preheated oven and bake for 20 minutes.


    After 20 minutes, remove from oven, but keep the oven on for baking lasagna.


    While the eggplant bakes, prepare the meat sauce. Coat a large, nonstick skillet with nonstick cooking spray and place over high heat. Add diced onion and garlic and cook for five minutes. Add ground beef and season with salt and pepper. Cook until beef is browned. Once browned, add tomato sauce and reduce heat to simmer for 30 minutes. Remove from heat and set aside.


     Prepare ricotta mixture by combining ricotta cheese, oregano and basil in a bowl. Stir to combine.


    Once the eggplant has cooked, and the sauce and ricotta mixture have been prepared, assemble lasagna. In a 14-by-9-inch glass dish, layer meat sauce mixture, followed by baked eggplant, and ricotta mixture. Sprinkle with half mozzarella and half of the Parmesan cheese and repeat, meat sauce, eggplant, ricotta and remaining mozzarella and parmesan cheese.  


    Place lasagna in the oven, uncovered, and bake for 1 hour, or until top is golden brown. Remove from oven and allow to cool for several minutes before serving.


    To reheat, place in the oven for 15 minutes at 350°F and serve.