Low-Carb Eggplant Lasagna – So Good, I Don’t Miss the Pasta! 👌🔥

Low-Carb Eggplant Lasagna – So Good, I Don’t Miss the Pasta! 👌🔥

Hi dear subscribers and new 
visitors 🙋‍♀️ Welcome to Pure Delicious🌹 We need three medium size eggplants. That’s about 600 g. Start by slicing the eggplants lengthwise into thin flat strips. You can use mandolin for even slices. In this video, I’m layering up something cheesy, hearty, and unexpectedly light. And there’s not a single pasta sheet in sight. Place the eggplant slices in a large bowl. Cover with water. Add half a tablespoon of salt. Let them sit for 20 minutes. 
This helps draw out bitterness. While the eggplant soaks, let’s get the veggies ready for the sauce. Cut one carrot into pieces. One medium onion. I’m also adding a bullet pepper. Totally optional, but it adds a nice kick. And three cloves of garlic. Now into the blender go all those chopped veggies. Add about six or seven fresh basil 
leaves and 2 tablespoons of olive oil. Blend it all up into a smooth rich paste. Heat about 2 tablespoons of olive oil 
over medium heat. Add 2 tablespoons of tomato paste and fry it for a minute or two. Pour in the blended veggies and stir until   everything comes together into a smooth, even sauce. Add 300 ml of tomato puree and stir to combine. Season with 1 and 1/2 teaspoon of salt. black pepper : 1 teaspoon and a teaspoon of oregano. 
Simple ingredients, big flavor. Bring it all to a boil, then cover and let it 
simmer for 15 minutes, stirring occasionally. Lightly grease a parchment lined
baking sheet with a little oil. Drain and pat the eggplant slices completely dry. I always love hearing from you. Let me 
know where you’re watching from in the   comments. It makes this little cooking 
community feel even more connected. Lay them out in a single layer. Brush the tops with olive oil. Season with salt and pepper and a sprinkle of Italian herbs. Did you know that eggplant lasagna or melanzani olive pararmagana is actually older than pasta lasagna in some parts of Italy? It’s a classic way to make comfort food a little lighter. Bake in a preheated oven at 400° F or 200° C 
for 20 minutes until tender and lightly golden. Now that the sauce is rich and ready and the eggplants are perfectly roasted, it’s time to layer. Grease your baking dish with a little 
oil. Spread a bit of sauce at the bottom. Tell me your favorite eggplant 
recipe. I’m always looking for new ideas. 😉 Lay down your first layer of eggplant. Add more sauce to cover the eggplants. Sprinkle with mozzarella, about a cup in total, and a touch of parmesan. Then repeat for the second layer. Bake in a preheated oven at 220° C or 
425° F for 15 minutes. After 10 minutes, I like to add a few fresh basil leaves. It smells incredible. Then return it to the oven for another 5 minutes. It smells absolutely amazing.I 
can’t wait to dig in. Melty cheese, rich sauce, and those roasted eggplants 
layered perfectly. This recipe is a keeper. You have to try it. Thanks for watching. Don’t forget to like, share, and subscribe for more easy cozy meals. 👍🔔😊 I’m sending you so much love ❤️ Take care 🌹

You’ve never had lasagna like this — no noodles, no guilt, just layers of roasted eggplant, melty cheese, and a rich, homemade sauce that’ll blow you away. 🍆🧀🔥

This easy eggplant lasagna is the perfect low-carb, gluten-free comfort food — packed with vegetables, protein, and flavor in every bite. This dish is known as: Auberginen-Lasagne, Lasaña de berenjena, Lasagne à l’aubergine, and more — this veggie-packed dish is loved around the world. Whether you’re cutting back on pasta or just love a good veggie-packed casserole, this recipe is a total game changer.

In this video, I’ll show you how to:
✔️ Prepare eggplant so it’s tender, not soggy
✔️ Make a quick, flavorful homemade sauce
✔️ Layer everything into a beautiful, cheesy bake
✔️ Bake it to golden perfection

📌Ingredients:
🔹3 medium size eggplants ( 600 g)
🔹salt and pepper to taste
🔹1 teaspoon Italian herbs
Bake the eggplant slices in a preheated oven at 400°C / 200°C for 20 minutes

For the sauce:
🔹one carrot
🔹one medium size onion
🔹one bullet pepper
🔹3 cloves garlic
🔹7 fresh basil leaves
🔹4 tablespoons olive oil, divided
🔹2 tablespoons tomato paste
🔹1 1/2 teaspoons salt
🔹1 teaspoon black pepper
🔹 1 teaspoon oregano

Assembly:
🔹1 cup ( 100 g) mozzarella
🔹Parmesan

📌 bake in the preheated oven at 425°F / 220°C for 15 minutes, or until the top is golden and bubbly 👌🏻

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👉 More Hearty Easy Recipes — https://youtube.com/playlist?list=PLfB7pFLDsRLvfWBIGA9smWNaVyBEVE7Fl&si=KGn4OwCpOTv2PECG

Time stamps ⏳
0:00 Prepping and soaking eggplants
0:54 Prepping the sauce
1:50 Cooking the sauce
3:08. Seasoning and baking the eggplants
4:53. Assembling
6:05. Baking
6:32. Taste testing

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