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 people

Calories 223kcal

Author Olivia Ribas

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

US Customary - Metric

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 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.
In a medium bowl, 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.

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 Skillet, Zucchini Lasagna Rolls and Slow Cooker Zucchini Lasagna.

Nutrition