Eggplant Lasagna: A Delicious Low-Carb Alternative!
Eggplant Lasagna is a delicious low-carb alternative to traditional lasagna, featuring layers of roasted eggplant, rich marinara sauce, and creamy cheese.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Calorie
Ingredients
Scale
- 2 large eggplants, sliced
- 2 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to draw out moisture.
- Rinse and pat dry the eggplant slices.
- Brush the eggplant slices with olive oil and roast in the oven for 20 minutes.
- In a baking dish, spread a layer of marinara sauce, followed by a layer of eggplant, ricotta cheese, mozzarella cheese, and Parmesan cheese.
- Repeat the layers until all ingredients are used, finishing with a layer of mozzarella and Parmesan on top.
- Bake in the oven for 30-35 minutes until the cheese is bubbly and golden.
- Let it cool for 10 minutes before serving.
Notes
- For a spicier version, add red pepper flakes to the marinara sauce.
- Make sure to use fresh herbs for added flavor.
- This dish can be made ahead of time and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
Find it online: https://bibodo.com/eggplant-lasagna-low-carb-recipe/