Low-carb Eggplant Lasagna Recipe (Video)
I love making lasagna without traditional noodles. Instead, I always make it with zucchini or eggplant slices. Almost every month, I make my Spinach and Zucchini Lasagna for my husband, but since he 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.
A few weeks ago, my husband was traveling for work, and my mom came to visit us in Canada for three weeks. We were buying 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 enjoyed it all week.
Tips to avoid the Low-Carb Eggplant Lasagna Recipe from becoming watering or soggy:
- First, sprinkle some coarse salt on top of the eggplant slices.
- Second, set it aside for about 10 minutes.
- Third, pat them with a paper towel to remove the excess moisture and the coarse salt.
- Finally, grill the slices for about 3 minutes per side. This is the most important step. It keeps the lasagna nice and firm.
I promise you that if you follow these four tips your Low-carb Eggplant Lasagna will be very flavourful and not very watery. Please, do not skip these four steps before assembling the lasagna.
My favourite Mandoline Slicer.
After these initial steps, I assemble the lasagna, first adding the homemade tomato sauce to a casserole. Then, I add the eggplant slices, ricotta mixture, and mozzarella. I repeat the layers until all the ingredients are used. Finally, I sprinkle some Parmesan cheese on top and bake it for about 50 minutes. Done!
Oh, I can’t forget to say: before serving, let the lasagna cool for about 20 minutes. It also helps keep it less watery.
This lasagna is very flavourful 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 that 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.
More veggie noodles recipes to try:
- 4-Ingredient Chicken Zucchini Rolls: This recipe is a healthy dinner for the entire family. It’s very easy to make, healthy, gluten-free, and low-carb. But best of all, it’s so D.E.L.I.C.I.O.U.S.
- Spinach and Zucchini Lasagna: Replace traditional noodles with low-carb zucchini noodles and make this amazing healthy meal for your family.
- Low-carb Chicken Zucchini Enchilada: This recipe is made with “zucchini tortillas” and is loaded with enchilada sauce, chicken, and cheese.
See below for how to make Low-carb Eggplant Lasagna:
Low-carb Eggplant Lasagna
Ingredients
- 2 large eggplants - sliced 1/8" thick (I used my mandoline to create perfect eggplant slices.)
- coarse salt
- 15 ounces part-skim ricotta
- 1 large egg
- ½ cup freshly grated Parmesan cheese - save some to sprinkle on top
- 4 cups homemade tomato sauce or your favourite sauce
- 16 ounces part-skim mozzarella cheese - shredded
- 2 tablespoons parsley - chopped, for garnishing
Instructions
- Preheat oven to 375°F.
- Arrange the eggplant slices in a single layer on a clean surface.
- Sprinkle the slices with coarse salt, and set aside for 10 minutes. Remove the excess moisture and salt with a paper towel.
- In a greasy grill pan, place the eggplant slices, and grill for about 3 minutes per 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 becoming too soupy.)
- In a medium bowl, mix the ricotta cheese, Parmesan cheese, and an egg. Stir well.
- In a 9x12-inch casserole, spread some tomato sauce on the bottom.
- Place 5 or 6 eggplant slices on top to cover the sauce.
- Spread some of the ricotta cheese mixture over the eggplant slices, and top with the mozzarella cheese. Repeat the layers until all your ingredients are used.
- Top with the sauce, mozzarella, and Parmesan.
- Bake 40 minutes covered and then 10 minutes uncovered.
- Let stand about 10 minutes before serving. Garnish with parsley.
Video
Notes
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