Lasagna Stuffed Eggplant Recipe

This Lasagna Stuffed Eggplant is a low carb, gluten free, healthy dinner you can be excited about. Learn how to make this healthy baked eggplant recipe.
5 from 2 votes
Print Pin
Course: Dinner
Cuisine: Italian
Keyword: Autumn Recipes, Easy Recipes, Low Carb, Stuffed eggplant, Summer Recipes, Weekend Dinners, Weekend Meals
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 Servings
Calories: 281kcal


  • 2 medium eggplants
  • 3 cups sausage marinara
  • 8 tablespoons ricotta cheese
  • 6 ounces mozzarella cheese grated
  • 1/4 cup fresh basil, chopped


  • Preheat oven to 350°F
  • Slice eggplants in half lengthwise.  Scoop out the middle, leaving a 1/2 inch border all around the edge and bottom, to create boats. Place eggplant boats in a large baking dish
  • Spread 1 tablespoon of ricotta on the bottom of each eggplant.  Add half a cup of sausage marinara sauce.  Add another tablespoon of ricotta, then top with more sauce.  
  • Cover with foil and bake for 45 minutes, or until eggplant is tender.  Remove foil, sprinkle cheese on top of the eggplant, then return to oven for 15 minutes, or until mozzarella is melted and bubbly. Remove from oven, sprinkle with basil and serve.


Serving: 1eggplant half | Calories: 281kcal | Carbohydrates: 25g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 1259mg | Potassium: 1196mg | Fiber: 10g | Sugar: 16g | Vitamin A: 1350IU | Vitamin C: 18.2mg | Calcium: 324mg | Iron: 2.8mg
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!