Low-carb Eggplant Lasagna
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!
Eggplant Lasagna, Gluten-free Lasagna, Low-carb Lasagna
sliced 1/8" thick (I used
to create perfect eggplant slices.)
freshly grated Parmesan cheese
save some to sprinkle on top
homemade tomato sauce
or your favourite sauce
part-skim mozzarella cheese
chopped, for garnishing
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 3 and 4. They are very important to avoid the lasagna becoming too soupy.
, mix the ricotta cheese, Parmesan cheese, and an egg. Stir well.
In a 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.
Do you want to try more low-carb lasagna recipes? I have a few more for you, and they are very delicious:
Low-Carb Zucchini Lasagna Skillet
Zucchini Lasagna Rolls
Slow Cooker Zucchini Lasagna