Eggplant Lasagna

Eggplant, also known as aubergine, originates in India. Although it is actually a berry, it is most frequently eaten as a vegetable. Around 3.5 times fewer carbohydrates are present in a serving of 3.5 ounces (100 grams) of eggplant than in the same amount of pasta.

Additionally, it contains plenty of fiber, vitamins, and minerals, including manganese, thiamine, and vitamin K. Start by slicing this tasty nightshade lengthwise into thin slices before making your eggplant lasagna. After that, roast the slices until soft and golden, turning them once. Use these roasted eggplant slices instead of pasta sheets when making lasagna. If you want a meal that is moister, you may also use the raw slices without roasting them first.