This recipe swaps high-carb lasagna noodles with a healthy portion of eggplant slices. If this recipe were to use a box of lasagna noodles instead of eggplant, the carb count would mount to 28g of net carbs per serving.This is a difference of 20g of net carbs! Eat this low-carb, keto-friendly version instead and you won’t need a nap afterwards!
3 large eggplants (approximately 1-1 1/4 lbs each)
1 tablespoon salt plus 1 tablespoon vinegar (for boiling water, not seasoning)
2 cups (about 15 ounces) whole milk ricotta cheese
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 pounds (32 ounces) fresh mozzarella cheese
1/4 cup of grated Parmesan cheese
1/2 cup olive oil
2 cups of crushed canned tomato
Set a pot of water to boil. Add 1 tablespoon of salt and 1 tablespoon of vinegar. Meanwhile slice the eggplants lengthwise about 1/2 inch thick. Boil for 3 minutes then drain and let cool. This removes some of the bitterness and softens the eggplant.
Combine ricotta cheese with nutmeg, cinnamon, 1/8 teaspoon salt & 1/8 teaspoon black pepper and eggs. Mix throughly.
Combine olive oil and crushed tomato.
Slice the mozzarella into 1/4 inch slices.
Preheat oven to 350°F.
Spread a layer of tomato sauce on the bottom of a large casserole dish. Place a layer of eggplant over it. Spread a layer of ricotta mix over the eggplant. Top with a layer of mozzarella. Repeat layering process with tomato sauce, eggplant, ricotta mix and mozzarella. Finish with a final layer of tomato sauce. Sprinkle parmesan over the top. Bake at 350° F for 1 hour.
Just before serving, put the eggplant casserole under a broiler for 1-3 minutes until the cheese is bubbly and lightly browned. Keep an eye on it! Check the casserole every minute to avoid burning the cheese.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Bake
- Cuisine: Italian
Keywords: Keto, Meatless, Vegetarian, Gluten-Free, Low-Carb, Diabetes, Carbs, count, carbohydrates, Main, Vegetables, no pasta, Monday, WOE, LCHF, diet