Pasta-free eggplant lasagna inspired by pasta alla Norma: roasted eggplant, a creamy feta and egg mixture, herbed tomato sauce and a golden pecorino topping.
As it comes out of the oven, garlic and herbs perfume the warm tomato sauce. The pecorino turns golden on top, alongside the tomato slices and basil, while the roasted eggplant softens into meltingly tender layers. This pasta-free lasagna is made in a loaf pan, with a creamy feta and egg mixture, tomato paste, fresh basil and roasted eggplant slices. Serves 2 to 3 people: first roast the eggplant at 240 °C for no more than 20 minutes, then bake the assembled dish for 30 minutes at 220 °C. This recipe is one of my keto main dishes.
What is this pasta-free eggplant lasagna?
Here, the word lasagna refers to successive layers. Eggplant slices take the place of pasta sheets: evenly sliced, salted and patted dry, they are roasted to release some of their moisture, soften and concentrate their flavor.
Two egg-based mixtures hold everything together. The white layer combines mashed feta, two eggs and a spoonful of oil for a soft, slightly grainy texture. The red layer brings together tomato paste, finely diced fresh tomato, pressed garlic, oregano, rosemary, thyme, a spoonful of oil and an egg, adding body without excess moisture. On top, tomato slices, basil and grated pecorino brown together, and a short rest before slicing helps the layers hold their shape.
An adaptation inspired by pasta alla Norma
This version takes a compact form: the loaf pan keeps the layers close together, makes portioning easy and yields generous slices. The eggplant serves as the base in its own right, first roasted at a high temperature, then layered with feta, herbed tomato sauce and pecorino. The connection to pasta alla Norma lies in the combination of eggplant, tomato, basil and sheep’s milk cheese, here a feta-pecorino duo. Replacing the pasta makes the dish lower in carbohydrates without guaranteeing a strictly ketogenic recipe: allow 8 g of net carbs per serving when divided into two large portions.
The main ingredients
Eggplant replaces the pasta: even slicing, salting, patting dry and roasting reduce moisture and create a tender texture, a technique similar to that used for air fryer eggplant. Tomato slices define the layers, while small pieces enrich the red mixture. Pressed garlic adds warmth to the aroma without overpowering it. The eggs, two in the feta and one in the tomato mixture, bind everything together for neat slices.
Salty and milky, feta softens without becoming stringy and gives the white layer a grainy texture; pecorino grated over the tomato layers adds saltiness and flavor and browns beautifully. The 140 g of tomato paste add intensity and body, with less water than a tomato coulis. Avocado oil, mild olive oil or high-oleic sunflower oil is used for roasting, greasing and adding richness. Fresh basil brings a bright note, thyme, oregano and rosemary flavor the tomato sauce, and salt is used sparingly because of the two cheeses.
Baking, serving and storage
Success starts with the eggplant, cut into twelve even slices, salted on both sides, then thoroughly patted dry and roasted at 240 °C on a hot baking sheet until tender and golden, for no more than 20 minutes. Remove it sooner if the edges brown quickly. Build four layers of three slices, alternating the feta and egg mixture with basil, then the herbed tomato mixture, tomato slices and pecorino. Bake for a final 30 minutes at 220 °C: the top should be browned, but the real test is the center, where the egg mixture must be set. Parchment paper rated for 240 °C and a rest before slicing are helpful.
To serve, a salad of arugula, mixed baby greens or baby spinach with a lemon vinaigrette balances the richness, and the reserved basil leaves are added at the last moment. Cool leftovers promptly and store in a sealed container in the refrigerator for up to 4 days; reheat in the oven at 180 °C until piping hot in the center. Microwaving gives the baked dish a softer texture. Chilling firms up the layers and makes neat slicing easier the next day. Look for feta in the brined cheese section, aged pecorino at a cheese shop or Italian grocery, and tomato paste in cans or tubes.
For more low-carb ideas, browse all my keto recipes.
Eggplant Lasagna with Feta and Pecorino (Keto)
Ingredients
- 2 eggplants
- 2 tomatoes
- 3 cloves garlic
- 3 eggs
- 150 g feta
- 100 g pecorino
- 140 g tomato paste equivalent to one large can
- 2 tablespoons avocado oil, mild olive oil or high-oleic sunflower oil
- 1 generous drizzle avocado oil, mild olive oil or high-oleic sunflower oil
- 0.5 tablespoon salt (Celtic sea salt)
- 1 generous handful basil fresh
- 0.5 teaspoon thyme dried
- 0.5 teaspoon oregano dried
- 0.5 teaspoon rosemary dried
Instructions
- Preheat the oven to 240 degrees. Cut each of the two eggplants into 6 slices. Try to keep the slices the same thickness.2 eggplants
- Sprinkle both sides of the slices with salt and let it soak in for a moment. Then pat them dry with paper towels.0.5 tablespoon salt (Celtic sea salt)
- Remove the hot baking sheet from the oven. Line it with parchment paper and arrange the eggplant slices on it. Drizzle generously with olive oil. Roast for 20 minutes, or less if the edges start to brown sooner.1 generous drizzle avocado oil, mild olive oil or high-oleic sunflower oil
- Meanwhile, grate the pecorino.100 g pecorino
- Cut the tomatoes into 6 nice slices that are not too thick. Cut the rest into very small pieces.2 tomatoes
- Press the garlic.3 cloves garlic
- In a mixing bowl, combine the tomato paste with the finely chopped tomato. Avoid adding too much juice; use just the pieces.140 g tomato paste
- Add the garlic, a tablespoon of olive oil, the oregano, rosemary and thyme (dried or fresh) to the tomato mixture. Whisk in one egg.2 tablespoons avocado oil, mild olive oil or high-oleic sunflower oil, 0.5 teaspoon oregano, 0.5 teaspoon rosemary, 0.5 teaspoon thyme
- In the other mixing bowl, combine the feta with two eggs and a tablespoon of olive oil. To do this, first mash the feta, then blend. The mixture does not need to be completely smooth.3 eggs, 150 g feta
- When the eggplant is ready, remove the baking sheet. Place a rack in the oven. Then reduce the oven temperature to 220 degrees.
- Very lightly grease the loaf pan with a few drops of olive oil. Place a layer of 3 eggplant slices in the bottom of the loaf pan.
- Spread half the feta mixture over the top. Add a third of the basil on top. Cover with 3 eggplant slices.1 generous handful basil
- Add half the tomato mixture on top. Top with 3 tomato slices and half the pecorino. Cover with 3 eggplant slices.
- Add the second half of the feta mixture on top, along with a third of the basil. Cover again with 3 eggplant slices.
- Finish with the second half of the tomato mixture and the remaining pecorino. Arrange the last 3 tomato slices and the remaining basil on top. Reserve a few leaves for garnish.
- Bake for half an hour.
