Eggplant Lasagna with Prosciutto and Mozzarella
Incredibly delicious Eggplant Lasagna made with layers of eggplant instead of pasta! This low carb lasagna is super comforting made with prosciutto, mozzarella, and a creamy cheese sauce. Perfect comfort food for a rainy day.....or any day for that matter!
Servings: 4 - 6 servings
- 3 small/medium eggplant / aubergine (or 2 large)
- 8.8 oz (2 balls) mozzarella (250g) cut into thin slices
- 4.2 oz prosciutto (120g)
- 2 tbsp parmesan freshly grated
- Salt and pepper
- 1/4 cup butter (50g)
- 1/4 cup all purpose flour (50g)
- 2 cups semi-skimmed milk (400ml)
- ¼ tsp nutmeg grated
- 3/4 cup gruyere cheese (50g) grated
Preheat the oven to 190C/375F and line 2 large baking trays with parchment paper.
Thinly slice the eggplant to ¼ inch (½ cm thick. Spray or lightly drizzle the baking tray with olive oil and place the eggplant slices evenly on the tray. Sprinkle with salt then drizzle with more olive oil (about 1 tbsp per tray). Bake in the oven for 10 minutes until soft then set aside.
Meanwhile, make the tomato sauce. Heat olive oil in a medium-sized pan or skillet and add the finely chopped garlic cloves followed by the fennel seeds and oregano. Fry for 1 minute until the garlic is fragrant but not browned.
Add the white wine and reduce by half (simmer the liquid until only half remains). Add the chopped tomatoes then add a splash of water to the empty can (around 1-2 tbsp). Swirl it around to get the last drops of tomato then add that to the sauce with the tomato paste and a good pinch of salt and pepper.
Stir everything together then use a potato masher to crush any big chunks of tomato (this step is optional it just makes the sauce smoother). Simmer the sauce for 10 minutes then set aside.
Now make the white sauce. Add the butter to a saucepan on a low-medium heat. Once melted, whisk in the flour to a thick paste and continue to cook for 1 minute.
Slowly while whisking add the milk a little at a time allowing the sauce to thicken each time (I usually do this in 3 pours).
Once the last amount of milk has been added and the sauce is starting to thicken add the nutmeg, salt, pepper, and grated gruyere cheese. Stir until the cheese has melted then set aside.
Assemble the lasagna
You can do this in individual dishes or one large dish. First, add a small layer of tomato sauce (this should be spread sparsely don’t add a lot of sauce then add a layer of sliced eggplant.
Next add another sparse layer of tomato sauce then tear up slices of prosciutto and dot them around. I use 1 slice per layer if doing individual dishes or 3-4 slices if doing one large dish.
Top the prosciutto with slices of mozzarella (2 thin slices for individual dishes or 6-8 for one large dish). Finally, top with a layer of white sauce.
Add another layer of eggplant then follow with the tomato sauce, prosciutto, mozzarella and white sauce. Finish with the eggplant again and finally top with more white sauce, a sprinkling of parmesan and any leftover slices of prosciutto.
If using individual dishes lay them on a baking tray (or 2) and cover with foil (cover a large dish with foil to then bake for 20 minutes. Remove foil and bake for another 10 minutes or until the prosciutto is crispy.
Let rest for 5 minutes then serve.
- There's no need to salt the eggplant before baking just make sure to slice them thin.
- You can keep the skin on (my preference) or peel it, it's up to you.
- You can bake the eggplant and make the sauces in advance to speed things up when you are ready to eat.
- When making the white sauce make sure to use a whisk and not a wooden spoon for an extra smooth and creamy sauce without lumps.
- Other than gruyere, fontina would work really well or just go with parmesan.
- Always grate the parmesan yourself and never buy pre-grated as it doesn't taste nearly as good!
- Nutmeg is a secret ingredient to an amazing white sauce so don't skip it if possible.
- Use HIGH QUALITY canned tomatoes. The sauce isn't cooked for long so you want to make sure it tastes incredible by buying the best quality.
- To save time you can use sieved tomatoes (pureed tomatoes) or passata instead of making tomato sauce just make sure that you use a quality brand.
- You can prep the whole lasagna in advance and store it in the fridge until you are ready to bake.
- Leftover lasagna will store well in the fridge for 1-2 days or can be frozen suitable containers.
Calories: 468kcal | Carbohydrates: 29g | Protein: 21g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 80mg | Sodium: 668mg | Potassium: 880mg | Fiber: 8g | Sugar: 14g | Vitamin A: 825IU | Vitamin C: 12.5mg | Calcium: 453mg | Iron: 2.2mg