Servings: 6-8 servings
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour and 5 minutes
Ingredients
- 2 medium-sized Eggplants
- 2 cups of Marinara sauce
- 1 cup of Ricotta cheese
- 1 cup of Shredded mozzarella cheese
- 1/4 cup of Grated Parmesan cheese
- 1 Egg
- 1 tablespoon of Olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants lengthwise into thin slices, about 1/4 inch thick.
- Brush the eggplant slices with olive oil on both sides and sprinkle with salt and pepper.
- Roast the eggplant slices on a baking sheet for 10-12 minutes or until tender and slightly browned.
- Mix the ricotta cheese, Parmesan cheese, and egg in a medium bowl until well combined.
- Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
- Arrange a layer of roasted eggplant slices on the sauce.
- Spread a layer of the ricotta cheese mixture over the eggplant.
- Repeat the layers of eggplant and ricotta cheese mixture until all the ingredients have been used up, finishing with a layer of marinara sauce.
- Sprinkle the shredded mozzarella cheese on top of the marinara sauce.
- Cover the baking dish with foil and bake for 25-30 minutes.
- Remove the foil and bake for 10-15 minutes or until the cheese is melted and golden brown.
- Let the eggplant lasagna cool for a few minutes before slicing and serving.
Nutrition Facts
Calories: 270 kcal
Total Fat: 19g
Saturated Fat: 9g
Trans Fat: 0g
Cholesterol: 74 mg
Sodium: 590 mg
Total Carbohydrates: 14g
Dietary Fiber: 3g
Sugars: 8g
Protein: 13g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Eggplant Lasagna
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
Note: If you have leftovers and want to freeze the lasagna, you can tightly wrap it in plastic wrap or aluminum foil and place it in an airtight container or freezer bag. The lasagna can be frozen for up to 3 months.
Preheat the oven to 350°F (175°C) to reheat the lasagna. Remove the plastic wrap or foil and cover the lasagna with foil. Bake for 25-30 minutes or until heated through. You can also reheat individual portions in the microwave or on the stovetop.
