Keto Eggplant Lasagna
By chris5863
Ingredients
- 2 2 1/8″ to eggplants, sliced 1/8″ thick (I used my mandoline to create perfect eggplant slices)
- 2 2 1/8″ to eggplants, sliced 1/8″ thick (I used my mandoline to create perfect eggplant slices)
- 2 2 1/8″ to eggplants, sliced 1/8″ thick (I used my mandoline to create perfect eggplant slices)
- Coarse salt
- Coarse salt
- Coarse salt
- 15 15 15 oz part-skim ricotta
- 15 15 15 oz part-skim ricotta
- 15 15 15 oz part-skim ricotta
- 1 1 1 large egg
- 1 1 1 large egg
- 1 1 1 large egg
- 1/2 1/2 1/2 cup freshly grated Parmesan cheese (save some for topping)
- 1/2 1/2 1/2 cup freshly grated Parmesan cheese (save some for topping)
- 1/2 1/2 1/2 cup freshly grated Parmesan cheese (save some for topping)
- 4 4 4 cups homemade tomato sauce or your favorite sauce
- 4 4 4 cups homemade tomato sauce or your favorite sauce
- 4 4 4 cups homemade tomato sauce or your favorite sauce
- 16 16 16 oz part-skim mozzarella cheese, shredded
- 16 16 16 oz part-skim mozzarella cheese, shredded
- 16 16 16 oz part-skim mozzarella cheese, shredded
- 2 2 2 tbsp parsley, chopped
- 2 2 2 tbsp parsley, chopped
- 2 2 2 tbsp parsley, chopped
Details
Servings 12
Preparation time 60mins
Cooking time 100mins
Adapted from primaverakitchen.com
Preparation
Step 1
Preheat oven to 375
Arrange eggplant in a single layer on a clean surface and sprinkle salt over them and allow them to sit for 10 minutes. Using paper towel, remove the excess moisture and then grill in a well lubricated grill pan 3 minutes per side.
In a medium bowl, mix ricotta, parmesan and an egg and stir well.
In a x12 casserole, spread some tomato sauce on the bottom, layer 5-6 eggplant slices to cover. Spread some of the cheese mixture and top with mozzarella, repeat until all ingredients have been used. Top with sauce, mozzarella and Parmesan cheeses. Bake 40 minutes covered and 10 minutes uncovered. Let stand for 10 minutes.
12 servings, per serving
223 calories, 12.4 g fat 10.6 g carbs 18.5 G protein
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