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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 following a low-carb or gluten-free diet. It's absolutely delicious, too!
Course Main Course
Cuisine American, Italian
Keyword Eggplant Lasagna, Gluten-free Lasagna, Low-carb Lasagna
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 people
Calories 223kcal

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.
    overhead view of a slice of eggplant
  • Sprinkle the slices with coarse salt, and set aside for 10 minutes. Remove the excess moisture and salt with a paper towel.
    a hand removing 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.
    overhead view of grilled slices of eggplant
  • In a medium bowl, mix the ricotta cheese, Parmesan cheese, and an egg. Stir well.
    overhead view of ricotta mixture
  • In a casserole, spread some tomato sauce on the bottom. Place 5 or 6 eggplant slices on top to cover the sauce.
    overhead view of casserole containing tomato sauce and slices of eggplant
  • 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.
    someone spreading some of the ricotta cheese mixture over the eggplant slices
  • Top with the sauce, mozzarella, and Parmesan.
    close up of eggplant lasagna
  • Bake 40 minutes covered and then 10 minutes uncovered. Let stand about 10 minutes before serving. Garnish with parsley.
    close up of eggplant lasagna

Video

Notes

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 SkilletZucchini Lasagna Rolls and Slow Cooker Zucchini Lasagna

Nutrition

Serving: 1/9 | Calories: 223kcal | Carbohydrates: 10.6g | Protein: 18.5g | Fat: 12.4g | Cholesterol: 53mg | Sugar: 4.4g