Missing your pasta? Looking for a low carb friendly alternative without any of that “magically undigestable carb” pasta (you know the one…)? Try my Eggplant lasagna! It’s a fun mix of eggplant parmesan and traditional lasagna. It’s a little time consuming to make, but it’s SO good….and it’s one of those things that is even BETTER the second day. This will really kill that craving you have for Italian food without having a week of guilt for eating real (or “magic”) pasta!
Krys’ Low Carb Eggplant Lasagna
2 eggplants (not too fat, and nice and firm)
1 32 oz. container of whole milk ricotta cheese
1/2 cup of grated parmesan cheese
1.5 cups of shredded mozzarella cheese
1/2 teaspoon garlic powder
1/2 teaspoon Italian Seasoning
1 teaspoon dried basil
1 jar Classico Fire Roasted Tomato and Garlic sauce (or whatever low carb sauce you happen to like)
A LOT of olive oil for cooking. I’m estimating it takes 3/4 cup. I know I know….you’ll see why.
Grab a large rectangle baking dish. You want it to be pretty deep. Something you’d…you know…bake a lasagna in I don’t know how big mine is, but it’s big. Cover the bottom of the dish with a tin layer of sauce to keep your eggplant from sticking, and set aside.
In a large bowl, combing your ricotta cheese, parmesan cheese, 2 eggs, garlic powder, Italian seasoning, and basil.
Once all nice and combined, set aside.
Next, you’re going to want to prep your eggplant. First, cut the ends off (but you don’t have to cut far up – you’re going to want to keep some of the small end pieces to fill in with). Next, peel your eggplant. If you like the peel, you can keep it, but for this, I would rather do without it. Once peeled, cut your eggplant into thin, round slices.
Ok. Next step is to grab a non-stick skillet, and get it warmed up over medium low heat. Add in a good amount of olive oil (enough to cover the bottom of the pan). Once warm, drop in 4 slices of eggplant (or however many you can fit).
You’ll only need to cook them for about 1 minute or so on each side. You don’t want them to be firm, but you don’t want them to be mushy, either. If you pick up a slice with kitchen tongs, you’ll want it to start to flop by the middle of the slice. Now… I’m sure you see why you use so much olive oil. Eggplant is like a SPONGE and sucks up the moisture quickly. It won’t cook properly without the olive oil, so you’ll need to oil the pan after each batch.
Once you have a good few batches of these made, we can start the bottom layer. Arrange the slices along the bottom of your baking dish. You want to try and cover it as much as possible, so this is where the little ends or pieces that you didn’t quite cut straight come in handy.
Next, add a layer of ricotta cheese mixture.
Next, a sprinkle of mozzarella cheese, then a little dribble of sauce. Rinse and repeat until your dish is nice and full. I got 3 layers of cheese and eggplant, topped off with eggplant and sauce.
You will want to bake this at 325 for about 45 minutes to an hour. If your dish is full, I HIGHLY recommend putting a cookie sheet or jelly roll pan underneath it to catch any spillage. Once it’s almost done, you can cover with a layer of mozzarella cheese and bake until melted. This will make 8 good size servings.
- Carbs: 12.5 total, or 9 carbs net
- Protein: 23.2 g
- Fat: 41.2 g
- Fiber: 3.5g
- Calories: 509