Description
A delicious, low-carb alternative to traditional lasagna using eggplant.
Ingredients
Scale
- 1 medium eggplant
- 1 lb ground beef
- 1 1/2 cups marinara
- 1 1/4 cups shredded mozzarella
- 1/2 cup ricotta
- 1/3 cup grated parmesan
- 1 egg
- Seasonings of choice
Instructions
- Cook ground beef & seasonings in pan, when finished, add marinara and switch heat to simmer until marinara is warm.
- Preheat oven to 400°F. Slice eggplant into thin slices. Add to parchment lined baking sheet and salt heavily. Bake for 10-15 mins.
- Mix seasonings, ricotta, parmesan, and egg in a bowl. Set aside.
- In non-stick or parchment lined baking dish (mine was 8×8), add first layer of eggplant. Cover with half of the meat sauce and 1/4 cup mozzarella.
- Add the next layer of eggplant, cover with half of the ricotta & the rest of the meat sauce.
- Add the last layer of eggplant, cover with the rest of the ricotta & the rest of the mozzarella.
- Bake for 15 mins. Slice into 6 squares. Enjoy!
Notes
- You could also use zucchini, or low carb tortillas instead of eggplant!
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 395
- Fat: 29g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 26g