Go Back
+ servings
A spatula serving up a portion of eggplant lasagna.
Print

Eggplant Lasagna

This eggplant lasagna is layers of roasted eggplant with meat sauce and three types of cheese, all baked to golden brown perfection. A low carb version of the classic pasta dish that always gets rave reviews!
Course Main
Cuisine Italian
Keyword eggplant lasagna, low carb lasagna
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 368kcal
Author Sara Welch

Ingredients

  • 2 eggplants
  • 1 tablespoon olive oil divided use
  • 1 pound ground beef I use 90% lean
  • 1/2 cup onion diced
  • 2 teaspoons garlic minced
  • 24 ounce jar marinara sauce
  • 16 ounces ricotta cheese
  • 1/2 teaspoon Italian seasoning
  • 1 egg
  • 1/2 cup grated parmesan cheese
  • 2 cups shredded mozzarella cheese divided use
  • 1 tablespoon parsley chopped
  • salt and pepper to taste
  • cooking spray

Instructions

  • Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray.
  • Trim the stem end from the eggplants. Cut the eggplants lengthwise into 1/2 inch thick slices.
  • Brush 2 teaspoons of olive oil over the eggplant slices and season with salt and pepper.
  • Place the eggplant in the oven and cook for 15-20 minutes or until tender and browned. If there's any excess moisture on your cooked eggplant, blot it dry with a paper towel.
  • While the eggplant is cooking, prepare the sauce. Heat the olive oil in a large pan over medium heat.
  • Add the ground beef and season with salt and pepper to taste.
  • Cook for 5-6 minutes, breaking the meat up with a spatula, until beef is browned and cooked through.
  • Add the onion and cook for another 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
  • Add the marinara sauce and bring to a simmer; cook for 5 minutes.
  • Place the ricotta cheese, Italian seasoning, egg, parmesan cheese, salt and pepper in a bowl. Mix until well combined.
  • Coat a 2 or 3 quart baking dish with cooking spray.
  • Place 1/4 of the sauce in the bottom of the dish. Add 1/3 of the eggplant slices on top. Spread 1/3 of the ricotta mixture over the eggplant then top with 1/3 of the mozzarella cheese. Repeat the layers, ending with the mozzarella cheese.
  • Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes. Sprinkle with parsley, then let stand for 7-10 minutes. Cut into slices, then serve.

Video

Nutrition

Calories: 368kcal | Carbohydrates: 12g | Protein: 30g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 114mg | Sodium: 820mg | Potassium: 890mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1178IU | Vitamin C: 29mg | Calcium: 374mg | Iron: 3mg