Easy Low Carb Eggplant Lasagna
I am a huge fan of lasagna and since my Easy Zucchini Mini Lasagna went viral, I received so many requests to create an eggplant version. Since most eggplants are not thin and long like zucchini, and instead bulbous, I decided to make a regular sized version.
This was beyond simple to through together and I really loved the flavor of the meat sauce, the cheesiness all together with the eggplant. Definitely make sure you sweat out your eggplant slices for twenty minutes to remove the excess liquids and that sometimes occurring bitter taste.
If you like this recipe you will LOVE my other eggplant recipes:
- Low Carb Eggplant Bruschetta
- Eggplant Rolls with Proscuitto
- Greek Eggplant Meatballs (Melitzanokeftedes)
- Baked Crispy Eggplant Fries
- White Pizza Eggplant Nachos
- Roasted Vegetable Stuffed Shells
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Low Carb Easy Eggplant Lasagna
Ingredients
- 2 medium eggplants
- 4 tbs olive oil (divided)
- salt and pepper to taste
- 1 large shallot, sliced
- 2 large cloves garlic, minced
- 1 lb ground turkey
- 1/2 tsp each chili powder, dried oregano, paprika
- 24 oz marinara sauce jar
- 1/4 cup grated pecorino cheese
- 1/4 cup breadcrumbs
- 2 cups shredded mozzarella cheese
- Garnish: fresh basil + chili pepper flakes
Instructions
- Slice your eggplant 1/2 inch thick lengthwise. Lay the slices on a flat surface with no over lapping. Sprinkle with salt and wait 15 minutes. Pat and wipe dry with paper towels.
- Preheat your oven to 400°F. Spray a 9×13" baking dish with olive oil.
- In a large skillet, working in 3 batches, heat 1 tbs olive oil per batch and grill the slices, a few minutes per side. Season each side of the eggplants as you go.
- IN the same skillet, heat 1 tbs olive oil and saute your shallot for 1-2 minutes and then stir in the garlic for 30 seconds. Add in the ground meat and use a wooden spoon to break apart the meat until no longer pink. Season with chili powder, dried oregano, paprika, salt and pepper to taste. Pour in the sauce and mix to combine. Taste and adjust any seasonings if needed.
- Mix your breadcrumbs and pecorino in a small bowl. Sprinkle the bottom of the baking dish with a few tablespoons. Set down one layer of eggplant slices. Add on them HALF the sauce and spread out evenly. Sprinkle with one third of the cheese. Repeat again with the eggplant slices, then the rest of the sauce, and some cheese on that. Top layer is one more eggplant and then final is the cheese. Top with the remaining of the breadcrumb-pecorino mixture. Bake COVERED for 35 minutes. Uncover and bake for another 5-10 minutes or until top is golden brown. Allow to cool slightly prior to slicing.
Nutrition
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This came out so good! Thank you!
This was SO GOOD!! Been trying to eat low carb and this recipe was so flavorful and satisfying! I did sub ground mild Italian sausage for the ground meat and used fresh mozzarella for the layers. Cooking the eggplant is a little tedious but def worth it. This is def a keeper! Husband and my 17 yr old son loved it! Thank you!!
This is an amazing recipe. I have never cooked eggplant before, but this was a game changer.
I have made it at least 6 times this year.
Even my picky british 90 year old father loves it.
My husband says its better than regular pasta Lasagna. It tastes even better the next day.
I don’t use Pecorino cheese, as I have not been able to find it.
I use Parmesan.
Congratulations Stella, this is a winner!
This was amazing. I was afraid of eggplant but the salting it first was a game changer. My husband says it’s better than regular lasagna! So much better even the next day as leftovers.
Thank you Stella for developing and Sharing! I love your recipes. Perfect for type two diabetic or pre diabetic. Mostly because it is protein dense and carb light.
The family loved it! Tricky to cut thru skin of eggplant but we managed. Added 1 layer of ricotta per my daughter’s request-awesome!
This was so easy and so delicious. I substituted tofu for the beef to make it vegetarian and it was superb!! Thanks Stella!
Hi Albert, Glad you liked the recipe and thanks for sharing your version with us – super useful!!
hello: I made this and it was reasonably nice but it had a bitter taste to it. Is that the eggplant, and is it still safe to eat.
I put the remaining serves in the freezer.
thanks.
This looks amazing and can’t wait to make, do you think it’s possible to assemble a day ahead? Thank you
Excellent! We had NO leftovers and it was a recipes that meets my dietary needs. I added part skim ricotta as a layer and used low fat mozzarella. Thank you so much for sharing great dishes that please everyone, low carb or not!
Hi Lynn, Love to hear no leftovers to been seen! That’s the best compliment on your cooking! Well done!