Noodle-Less Eggplant Lasagna
Thin-sliced eggplant replaces the pasta in this hearty veggie-filled casserole.
As much as I love tucking into a delicious, carb-filled slab of lasagna, it isn’t exactly the lightest meal, even if it is satisfying. However, when you sub in thinly sliced eggplant for the pasta sheets and keep the cheesy, saucy goodness, you can have a light, yet hearty dish on the table with just a fraction of the carbs.
Even though lasagna seems like a time-vampire of a task, this dish comes together quickly with the help of my handy ceramic mandolin slicer and prepared marinara sauce. The mandolin makes super-thin slices of eggplant, perfect for replicating those pasta layers while adding a bit more health to an otherwise indulgent meal. I love kitchen tools like the mandolin, as no matter how much I sharpen my knife skills, I could never get the paper thin slices this guy can manage. When a tool can make a task both easier and pretty, it’s always a win in my book!
We start, unsurprisingly, with eggplants and the mandolin.