Low-carb Eggplant Lasagna Recipe

This Low-Carb Eggplant Lasagna recipe is made with eggplant slices, which makes it perfect for those who are following a low-carb and gluten-free diet. It’s absolutely delicious too!

I love making lasagna without traditional noodles. Instead I always make it with zucchini or eggplant slices. But since my husband doesn’t like eggplant it’s been a while that I haven’t made any lasagna using eggplant. Even though I like eggplant I really don’t enjoy cooking only for me. So, I never make eggplant lasagna because I know my husband will refuse to eat it.

Few weeks ago my husband was traveling for work and my mom came to visit us in Canada for three weeks. We were doing groceries when she saw eggplants and said “can we buy them and make eggplant lasagna?” I couldn’t believe my ears. OMG I’ll finally be able to make eggplant lasagna again!! That’s awesome! So, we bought the eggplants, made this low-carb eggplant lasagna and we enjoyed it all week.

It was very flavourful and not very watery since this time I took some steps before assembling the lasagne and baking it.

First, I sprinkled some coarse salt on top of the eggplant slices and set aside for about 10 minutes. Then I patted them with a paper towel to remove the excess moisture.

Second, I grilled the slices for about 3 minutes on each side. These two steps are very important because it helps to keep the lasagna nice and firm.

Check out this Mandoline Slicer to make Perfect zucchini noodles for lasagna.

Only after these two steps I assembled the lasagna, adding first the homemade tomato sauce on a casserole. Then, I added the eggplant slices, ricotta mixture and mozzarella. I repeated the layers until all the ingredients are used up. Finally, I sprinkled some Parmesan cheese and bake it for about 50 minutes. Done! Oh I can’t forget to say that before serving you should let the lasagna cool down for about 20 minutes. It’ll also help to keep this low-carb eggplant lasagna less watery.

This lasagna is very flavourful and perfect if you are on a low-carb, gluten-free diet. The best part of this low-carb eggplant lasagna is that it’s so good you won’t even miss the noodles. Even if you are a carb lover you will enjoy having this eggplant lasagna for dinner with your family.

Low-carb Eggplant Lasagna

Yield: 12

Total Time: 1h 10 mins

Prep Time: 20 mins

Cook Time: 50 mins

This Low-Carb Eggplant Lasagna recipe is made with eggplant slices, which makes it perfect for those who are following a low-carb and gluten-free diet. It’s absolutely delicious too!

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Ingredients:

• 2 large eggplants, sliced 1/8″ thick (I used my mandoline to create perfect eggplant slices)
• Coarse salt
• 15 oz part-skim ricotta
• 1 large egg
• 1/2 cup freshly grated Parmesan cheese (save some for topping)
• 4 cups homemade tomato sauce or your favorite sauce
• 16 oz part-skim mozzarella cheese, shredded
• 2 tbsp parsley, chopped

Directions:

1. Preheat oven to 375°.
2. Arrange the eggplant slices in a single layer on a clean surface.
3. Sprinkle some coarse salt and set aside or 10 minutes. Remove the excess moisture with a paper towel.
4. In a greasy grill pan place some eggplant slices and grill each eggplant slice for about 3 minutes each side. The pictures above illustrates these 2 steps. (Please, don’t skip the steps 3 and 4. They are very important to avoid the lasagna to become soupy.)
5. In a medium bowl mix ricotta cheese, parmesan cheese and an egg. Stir well.
6. In a 9×12 casserole spread some tomato sauce on the bottom.
7. Layer 5 or 6 eggplant slices to cover.
8. Spread some of the ricotta cheese mixture all over the eggplant slices and top with the mozzarella cheese. Repeat the layers until all your ingredients are all used up.
9. Top with sauce, mozzarella and parmesan.
10. Bake 40 minutes covered and 10 minutes uncovered.
11. Let stand about 10 minutes before serving. Garnish with parley.

Nutrition Information

Yield: 12, Serving Size: 1/9

• Amount Per Serving:
• Calories: 223
• Total Fat: 12.4g
• Cholesterol: 53mg
• Carbohydrates: 10.6g
• Sugar: 4.4g
• Protein: 18.5g

All images and text ©Olivia Ribas

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