This recipe was never actually intended for publication. It wasn’t even originally a recipe. This was an attempt to clear out the fridge while curing an insatiable craving for eggplant.
My Instagram feed had recently been inundated with beautiful photos of eggplant caponata that had me so eager to try it, I rushed to the store to pick up a couple eggplants. Fast forward a couple days and I had a couple untouched eggplants and a slew of other ingredients in the fridge that needed consuming so I opted to create this lasagna.
For kicks, I photographed the cooking process in case it turned out, but I figured it would flop and, if anything, serve as a stepping stone in creating a more refined recipe.
Replacing the traditional noodles with grilled slices of eggplant meant I could enjoy this low carb casserole all week without feeling weighed down. The plan was to make a big batch for supper on Sunday then pack it up to enjoy for lunch through the week. My plan backfired when my husband ate half the pan in one night. Bad for my lunch strategy, but reassuring that I had created something delicious that needed to be shared.
Yes, there are more than 5 ingredients listed below but the main components are eggplants, mushrooms, tomato sauce, mozzarella, and ground meat. We used venison, but beef or turkey would also be delicious. I’m cooking each component before hand so once I layer the casserole, I just have to worry about warming it up in the oven. You can even cook the eggplant, mushrooms, and meat the day before then assemble and bake the lasagna when you’re ready to serve.
Eggplants are a great substitution for noodles. They have a great texture and are capable of absorbing the delicious sauce in this recipe. If you’re looking for a lower carb version of the comfort food classic, try this out and tell me about it in the comments below!
5 Ingredient Grilled Eggplant Lasagna
- 2 Medium Eggplants
- 2 Tbsp Olive Oil + 1 Tsp Olive Oil
- 1/2 Tsp Salt
- 1/4 Tsp Pepper
- 6 Oz. Baby Bella or Crimini Mushrooms, sliced
- 1 Lb Beef or Venison
- 1 32 Oz. Jar Tomato Sauce
- 8 Oz. Mozzarella
- Parmesan (Optional)
- Basil (Optional)
Preheat the grill to medium or preheat the oven to 400. Slice each eggplant into 1/4 inch rounds and drizzle with 2 tablespoons of olive oil then season with salt and pepper. Place the rounds either directly on the grill or on a baking sheet and into the oven. If grilling, grill for about 5-6 minutes per side until the eggplant is charred and tender. If baking, roast for 20 minutes until the eggplant is tender.
While the eggplant is cooking, heat a large skillet over medium heat. Add the teaspoon of olive oil to the pan and cook the mushrooms until tender. Remove and set aside. Brown the meat in the pan then add the jar of tomato sauce.
Preheat the oven to 375. Start layering the ingredients in a 9×13 pan by placing a couple spoonfuls of the meat mixture in the bottom and spreading it until the bottom is just covered. Take a third of the eggplant and create the next layer then top with half of the leftover meat mixture. Top this layer with a third of the mushrooms then layer a third of the mozzarella on top. Layer the next third of the eggplant on top followed by the rest of the meat mixture. Top with a third of the mushrooms and the mozzarella. Place the rest of the eggplant on top followed by the mushrooms and cheese. If using parmesan, sprinkle desired amount on top then place in the oven for half an hour. Remove from the oven, top with basil, if using, serve, and enjoy!