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 or gluten-free diet. It’s absolutely delicious too!

Low-Carb Eggplant Lasagna Primavera Kitchen Recipe

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 (and refuses to eat it), it’s been a while since I’ve made lasagna using eggplant. Even though I like eggplant, I really don’t enjoy cooking only for me.

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A 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.

Low-Carb Eggplant Lasagna Primavera Kitchen Recipe

Low-Carb Eggplant Lasagna Primavera Kitchen Recipe

It was very flavorful and not very watery. To avoid it 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.

Low-Carb Eggplant Lasagna Primavera Kitchen Recipe

Mandoline Slicer Primavera Kitchen Recipe

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: before serving, you should let the lasagna cool down for about 20 minutes. It’ll also help to keep it less watery.

This lasagna is very flavorful and perfect if you are on a low-carb or 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 Primavera Kitchen Recipe

Low-carb Eggplant Lasagna

This Low-Carb Eggplant Lasagna recipe is made with eggplant slices, which makes it perfect for those who are following a low-carb or 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 for 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 illustrate 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 parsley.

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
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Low-Carb Eggplant Lasagna - 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!