This Low-Carb Eggplant Lasagna recipe is made with eggplant slices, which makes it perfect for those following a low-carb or gluten-free diet. It's absolutely delicious, too!
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 grill pan, place the eggplant slices, and grill for about 3 minutes per side. Please, don't skip the steps 2 and 3. 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 casserole dish, 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.
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Notes
Add meat to your tomato sauce, if desired. This Instant Pot meat sauce recipe is fabulous!
You can make this lasagna a day ahead of time. Follow instructions but stop short of baking. Wrap casserole dish tightly and store in the refrigerator overnight, then rest on the countertop for a few minutes prior to baking.
Be sure to let your dish rest before serving. This will help prevent watery lasagna.