- 1 Large Aubergine (Eggplant)
- 1 Kg Minced Beef (preboiled for convenience)
- Mozzarella Cheese
- Cheddar Cheese
- 1 Bell Pepper
- Marinara Sauce:
- 3 Tomatoes
- 1 medium onion, peeled and halved
- 2 Large Cloves Garlic
- 2 Tablespoons olive oil
- 1 Teaspoon Dried Oregano
- Salt, to taste
- Baking Sheet
- Saucepan
- Pan for Sautéing
- Baking Dish
Add tomatoes, garlic and bell pepper in blender and blend
until smooth. Add onions to pan and fry until slightly browned. Add salt. Pour in the blended sauce and simmer until the liquid is dissolved and you have a thick sauce. Add the oregano spice and mix. Add in the cooked minced beef, cook 1 minute, turn off heat set aside to cool
Gluten-Free Roasted Eggplant Lasagna – FAQs
1. What is gluten-free roasted eggplant lasagna?
It’s a lasagna-style dish that uses roasted eggplant slices instead of traditional pasta sheets, layered with tomato sauce, cheese, and herbs — all gluten-free.
2. Is this dish suitable for vegetarians?
Yes, it’s typically vegetarian, featuring vegetables, cheese, and herbs, but you can customize it with vegan cheese for a vegan option.
3. Can I make this dish dairy-free?
Yes, by using dairy-free or vegan cheese alternatives, you can enjoy this dish without dairy.
4. How do I roast the eggplant?
Slice the eggplant lengthwise, brush with olive oil, season with salt and pepper, and roast in the oven until tender and slightly caramelized.
5. How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Nutrition Card – Approx. per 1 serving (about 250 g)
Nutrient | Amount | % Daily Value (DV) | Notes |
---|---|---|---|
Calories | 280 kcal | — | Moderate calorie, nutrient-rich |
Protein | 12 g | 24% | From cheese and vegetables |
Carbohydrates | 18 g | 6% | Mostly from tomato sauce and eggplant |
Sugars | 8 g | — | Natural sugars from tomatoes |
Fat | 18 g | 28% | From cheese and olive oil |
Sodium | 450 mg | 19% | Moderate sodium |
Fiber | 5 g | 20% | High fiber from eggplant and tomato |
Vitamin A | 30% | From tomato and herbs | |
Vitamin C | 15% | From tomato and vegetables | |
Calcium | 25% | From cheese | |
Iron | 10% | From vegetables and herbs |
Dietary Compatibility & Notes
Diet Type | Compatible? | Notes |
---|---|---|
Gluten-Free | ✅ Yes | Uses eggplant instead of wheat pasta |
Dairy-Free | ✅ With modifications | Use vegan cheese or omit cheese |
Keto/Low-Carb | ✅ Yes | Low in carbs due to eggplant |
Paleo | ✅ With modifications | Use dairy-free cheese or omit cheese |
Whole30 | ❌ No | Contains cheese |
Vegetarian | ✅ Yes | Usually contains dairy and vegetables |
Vegan | ✅ With modifications | Use vegan cheese and omit dairy products |
Preparation Tip:
Roast eggplant slices evenly to avoid sogginess. Layer with a rich homemade tomato sauce and your favorite cheese for best results.
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