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.
Hello Stella, another interesting and yummy looking lasagna recipe. I do love eggplant 🍆 and definitely goin to make this very soon I got most of the ingredients.
Quick question tho can I use mince beef or chicken instead?
Thanks again 😘❤️❤️
Hi Rose! YES you can use any mince meat here definitely! ENjoy and thank you for the kind comment!
This was so awesome! Thank you for this yummy recipe!! I Have to make it again soon 😋💕
Hi Ulla, glad you liked the eggplant lasagna!! Thanks so much for the rating!
This was probably one of the most flavorful lasagna I have ever had! It was soooo good! My husband also loved it as well. We both devoured two servings at dinner and then for lunch the next day. Definitely will be making this part of my rotation! Thank you Stella!
I made this lasagna with eggplant and my goodness … it was amazingly delicious!!…
hi,
delicious! have half a portion left can this be frozen at this point?
How can I save recipes?
you can PIN them! or print them!
Can you freeze this portions or would the eggplant get soggy? Looks delicious! Going to make soon.
Hi Joni, yes you can freeze this dish but I would freeze it before the final step of baking it. Assemble the whole thing, slice it into pieces and then freeze it. When you’re ready to consume, thaw it overnight in your fridge and bake as normal instructions. Enjoy!
Can I use zucchini instead of eggplant? That’s all I have on hand.
Oh yes!
Hello! Love your recipes!!! Was wondering if I can make this in advance and just reheat it. Should I bake it and then refrigerate for one day or bake it day of? I won’t be freezing. Thank you!!!
Absolutely delicious! I used lamb mince and made my own marinara sauce and am so chuffed with this recipe. Thank you! 🙏
Hi Patricia, sounds amazing! Thanks for sharing you feedback!
OUTSTANDING! Big hit at my house! Love all your recipes!
HI Sandra, awesome to hear! thanks so much for trying the dish out!
First time tasteing eggplant. Gonna taste again. 😄 Lasagna was so good!
Hi Ioanna, thank you so much for trying this dish out! Glad it was a winner for you!
I am making this a second time for dinner tonight because it turned out so great the first time. Super easy and you still get the breading taste with out breading each piece. Loved it thank you !!
Hi Concetta, so happy you enjoyed the recipe! Thanks so much for the kind rating too!
I made it, I saw the post today and made it, we love it! Thank you
Hi Cam, glad you liked the dish! Thanks for the kind feedback!
Can I use almond flour instead of bread crumbs?
Instead of using almond flour, I would suggest maybe using some pork rind ground fine in your ninja mixer
amazing recipe
Thank you Mary! Glad you liked it!
Hi Stella
You are by far my favourite online recipe provider. Every single recipe I try is a huge success and OMG this lasagne is literally amazing!!! (I used minced beef btw). You are making my cooking life so much easier with the simplicity of your recipes and well demonstrated videos, I usually have everything on hand! Beyond thankful 🙂
HI Anna, Amazing and I’m so happy to read this message! Thank you for trying the recipes and your super sweet comment! Cheers and I hope you enjoy all that you make!
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!
This looks amazing and can’t wait to make, do you think it’s possible to assemble a day ahead? Thank you
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 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!!
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!