Eggplant Lasagna
User Reviews
5.0
93 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 35 mins
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Servings
8
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Calories
368 kcal
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Course
Main Course
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Cuisine
Italian
Eggplant Lasagna
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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!
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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
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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.
Nutrition Information
Show Details
Calories
368kcal
(18%)
Carbohydrates
12g
(4%)
Protein
30g
(60%)
Fat
23g
(35%)
Saturated Fat
12g
(60%)
Cholesterol
114mg
(38%)
Sodium
820mg
(34%)
Potassium
890mg
(25%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
1178IU
(24%)
Vitamin C
29mg
(32%)
Calcium
374mg
(37%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 12g | 4% |
| Protein | 30g | 60% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 114mg | 38% |
| Sodium | 820mg | 34% |
| Potassium | 890mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1178IU | 24% |
| Vitamin C | 29mg | 32% |
| Calcium | 374mg | 37% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
93 reviews
Excellent
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