This Keto Eggplant Lasagna is a favorite dish of so many and it can be made with meat or as a vegetarian version. It’s full of creamy, cheesy goodness and you will fall in love. It’s a one-dish meal that is easy to put together and is delicious to eat. This low carb casserole that will be a winner on your dinner table with your family.
- 3 eggplants, sliced ¼-⅓ inch thick vertically
- salt for “sweating” the eggplant
- 15 oz ricotta cheese
- 1 egg
- 1 ½ cup chopped fresh parsley
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 cup tomato sauce
- ½ cup grated parmesan cheese
- 3 cups shredded mozzarella (divided 1 cup + 2 cups)
- Cut the ends off the eggplant and throw them away. Stand the eggplant up tall, and cut the eggplant into about ¼-⅓” thick slices. You want them to resemble lasagna noodles.
- Place the eggplant slices onto a baking sheet and sprinkle salt on both sides. Let sit for 30-60 minutes. This step is crucial. The salt will pull out the water from the eggplant so you don’t end up with a watery lasagna. Once time is up, wipe the eggplant slices very well with a paper towel to remove any moisture.
- Preheat the oven to 400 degrees.
- Lightly oil a baking sheet with olive oil. Place the eggplant slices onto the oiled baking sheet. Brush the top of the eggplant with olive oil. Roast them in the oven for 10-12 minutes until the eggplant softens and becomes pliable.
- While the eggplant is roasting in the oven, prepare the ricotta filling. In a small bowl combine the ricotta, Italian seasoning, pepper, garlic powder, egg, chopped parsley, parmesan cheese, and 1 cup of the shredded mozzarella. Mix until well combined.
- Remove the eggplant from the oven and let cool for about 10 minutes.
- Lower the oven to 350 degrees.
- In a 9×13 baking dish, spread a thin layer of tomato sauce. Lay about 4-6 slices of eggplant on the bottom of the pan. Spread ⅓ of the ricotta filling, then spread a thin layer of sauce. Repeat the process in the same pattern. You should get 2-3 layers depending on your size of the eggplants you used.
- Spread the final layer of sauce on top, then sprinkle the remaining 2 cups of shredded mozzarella cheese on top.
- Bake at 350 degrees for 30 minutes.
- Let the eggplant lasagna rest for 10 minutes before cutting.
6.7 NET CARBS PER SERVING
For the best results with the eggplant, salt it to help release some of the water and then dry it well with paper towels.
Roast it in the oven first to give it a workable, pliable texture and great flavor.
There is no need to peel the eggplant, in fact, it is more stable in the casserole if you don’t.
Don’t use too much sauce. You want it to be an accent, not the predominant flavor. If there is too much sauce it can make the no noodles lasagna too runny.
When the low carb eggplant lasagna comes out of the oven, let it rest for a few minutes to set up.
Storing:The best way to store your leftover eggplant lasagna, is to place it in an airtight container which will keep it fresh for about 5 days.
Reheating: Can be done in the oven or the microwave.
In the microwave: Cover your portion with a paper towel and heat for 1-2 minutes.
In the oven: Place the leftover eggplant lasagna in an oven safe dish and stick it in the oven or the toaster oven for about 10 minutes at 350 degrees.
Freezing: The eggplant lasagna can be frozen either before it’s cooked or after. Just be sure to wrap the baking dish properly in freezer paper, a freezer bag, or foil. It will last 2-3 months.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Main Courses
- Method: Baking
- Cuisine: Italian
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