Low-Carb Eggplant Lasagna

Prep time: 25 mins | Cook time: 45 mins | Servings: 6

Eggplant Layers:

2 large eggplants (aubergines), sliced lengthwise into 1/4-inch (6mm) thick planks
2 tbsp olive oil
1 tsp coarse salt (for sweating the eggplants)
Black pepper, to taste

Meat / Tomato Sauce:

1 lb (450g) lean ground beef or ground turkey (optional, skip for a classic vegetarian version)
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 jar (24 oz / 680g) marinara sauce or crushed tomato sauce
1 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
Salt and freshly ground black pepper, to taste
1 tbsp olive oil

Cheese Filling & Topping:

1. Prep and Bake the Eggplant Planks

Sweat the eggplant: Arrange the sliced eggplant planks on paper towel-lined baking sheets. Sprinkle both sides lightly with coarse salt and let stand for 15–20 minutes to draw out excess moisture. Pat thoroughly dry with paper towels.
Roast: Preheat your oven to 400°F (200°C). Brush both sides of the eggplant slices lightly with olive oil and season with black pepper. Arrange in a single layer on baking sheets lined with parchment paper. Bake for 15–20 minutes until tender and pliable. Remove from oven and reduce temperature to 375°F (190°C).

2. Prepare the Sauce

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the onion and sauté for 3–4 minutes until soft. Add garlic and cook for another minute until fragrant.
If using ground meat, add it to the skillet and brown thoroughly, breaking it apart with a spatula. Drain any excess fat.
Stir in tomato paste, marinara sauce, oregano, basil, salt, and pepper. Lower the heat to low and simmer for 10 minutes.

3. Mix the Cheese Filling

In a bowl, combine the ricotta cheese, 1 egg, 1/4 cup grated Parmesan cheese, and 1/2 cup shredded mozzarella. Mix well until smooth.

4. Assemble the Casserole

Spread a thin layer of tomato sauce over the bottom of an 8×10 inch or 9×13 inch deep baking dish.
Lay roasted eggplant slices side-by-side to cover the bottom.
Spread half of the ricotta cheese mixture evenly over the eggplant.
Top with a layer of meat/tomato sauce and a sprinkle of mozzarella.
Repeat the layers: Eggplant \rightarrow Ricotta mixture \rightarrow Meat sauce \rightarrow Mozzarella.
Finish with a top layer of eggplant, followed by remaining sauce, remaining 1.5 cups mozzarella, and 1/4 cup Parmesan.

5. Bake and Serve

Cover the dish loosely with aluminum foil (ensuring it doesn’t touch the cheese) and bake at 375°F (190°C) for 20 minutes.
Remove the foil and bake for an additional 15–20 minutes until the top cheese is melted, golden brown, and bubbling around the edges.
Let it rest for 10 to 15 minutes before slicing—this helps the layers hold their shape when serving.
Garnish with chopped fresh parsley or basil before serving.