LET'S MAKE THIS RECIPE:

Low-carb Eggplant Lasagna

This is an absolutely beautiful recipe thank you so much I’ll definitely do that more often☺️

What readers are saying about this recipe:

Swipe up and sign up to receive new recipes, plus get a FREE  e-cookbook when you subscribe!

Before we make this recipe, sign up!

– eggplants  – coarse salt – ricotta – 1 large egg – Parmesan cheese – tomato sauce – mozzarella cheese – parsley

What you need:

What you need: 

STEP 1

Slice eggplant with a sharp knife or a mandolin to create perfect eggplant slices. 

STEP 2

Preheat oven to 375°F. Arrange the eggplant slices on a wooden board. Sprinkle the slices with coarse salt, and set aside for 10 minutes. Remove the excess moisture and salt with a paper towel.

STEP 3

In a greasy grill pan, place the eggplant slices, and grill for about 3 minutes per side.

STEP 4

In a medium bowl, mix the ricotta cheese, Parmesan cheese, and an egg. Stir well.

STEP 5

In a casserole, spread some tomato sauce on the bottom. Place 5 or 6 eggplant slices on top to cover the sauce.

STEP 6

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.

Swipe up to make this recipe!

Bake 50 minutes Let stand about 10 minutes before serving. Garnish with parsley.

Free ebook: 

Swipe up to receive a copy of our ebook "Dinner: 15 Healthy Meals". The recipes are all gluten-free, low-carb, paleo and whole30!