Picture this: a hearty, cheesy, and oh-so-satisfying lasagna that fits perfectly into your keto lifestyle. Introducing Keto Eggplant Lasagna! This low-carb twist on a classic comfort food favorite will have you falling in love at first bite.
Eggplant – 2 medium eggplant – Olive oil spray Cheese Mixture – 30 ounces ricotta cheese – 4 ounces Parmesan cheese shredded – 2 egg yolks – 2 cloves garlic minced – 2 teaspoon Italian seasoning – ½ teaspoon sea salt – ½ teaspoon fresh ground pepper Sauce – 1 recipe Keto Meat Sauce For Topping – 4 ounces fresh mozzarella cheese – 2 ounces Parmesan cheese
Preheat the oven to 400 degrees. Line two baking sheets with parchment paper. Peel the eggplant and slice to ¼ inch thick. Salt and let drain on kitchen towels for 30 minutes.
Blot dry. Place the eggplant in a single layer on a baking sheet. Spray well with olive oil — roast for 25 minutes. Reduce heat to 375.
Place ½ cup of the meat sauce on the bottom of a 13 x 9 baking dish.
Meanwhile, in a medium bowl, stir together ricotta, Parmesan, eggs, garlic, Italian seasoning, salt, and pepper.
Arrange a layer of eggplant over the sauce. Top with ricotta mixture and then more meat sauce. Repeat layers, ending with the sauce mixture.
Cover and bake for 30 minutes.
Uncover. Sprinkle mozzarella and Parmesan, and cook for 10 more minutes, until the cheese is melted and bubbly.