Low-carb Eggplant Lasagna Recipe (Video) (2024)

This Eggplant Lasagna recipe is made with eggplant slices. There is not pasta or lasagna noodles, which makes it perfect for those who are following a low-carb or gluten-free diet. It’s absolutely delicious, too!

I love making lasagna without traditional noodles. Instead, I always make it with zucchini or eggplant slices, like this Zucchini Lasagna Roll Recipe, Slow Cooker Zucchini Lasagna, and Low-Carb Zucchini Lasagna Skillet. Almost every month, I make my Spinachand Zucchini Lasagna for my husband, but since he doesn’t like eggplant (and refuses to eat it!), it’s been a while since I’ve made lasagna using eggplant. Even though I like eggplant, I really don’t enjoy cooking only for me.

A few weeks ago, my husband was traveling for work, and my mom came to visit us in Canada for three weeks. We were buying groceries when she saw eggplants and said: “Can we buy them, and make eggplant lasagna?” I couldn’t believe my ears. OMG, I’ll finally be able to make eggplant lasagna again!! That’s awesome! So, we bought the eggplants, made this low-carb eggplant lasagna, and enjoyed it all week.

Ingredients to Make Eggplant Lasagna

• Eggplants — sliced 1/8″ thick, I used my mandoline to create perfect eggplant slices.
• Coarse salt and black pepper — I use the salt to help pull the moisture out of the eggplant slices.
• Part-skim ricotta — I love using ricotta for this lasagna. Feel free to use regular ricotta if you prefer.
• Egg — This helps bind everything together.
• Parmesan cheese — I like to grate my own parmesan as it melts better. Be sure to save some parmesan to sprinkle on top
• Homemade tomato sauce — or your favourite marinara sauce. Feel free to use store-bought sauce to save time.
• Part-skim mozzarella cheese — I recommend shredding your own cheese as it melts better than pre-shredded cheese which usually has a coating on it.
• Parsley — for garnish!

How to Make Eggplant Lasagna

Prepare eggplant:

• First things first, preheat your oven to 375°F!
• Next, slice your eggplant up into 1/8^th inch thick pieces. I highly recommend using a mandoline to create thin, even slices.
• Sprinkle both sides of each slice with coarse salt to help draw out excess moisture. Let them sit for about 10 minutes and then pat both sides dry with a paper towel.

Grill eggplant slices:

• Place a grill pan (or a large skillet) on the stovetop and cook eggplant slices for 3 minutes. Flip and cook 3 minutes longer! I didn’t brush the slices of eggplant with olive oil, but if you prefer, you totally can do it.

Prepare filling:

• Grab a medium sized mixing bowl. Add cheeses and one large egg to the bowl and stir everything together.

Assemble and bake:

• Start by spreading some tomato sauce in the bottom of your casserole dish, this will help to prevent sticking.
• Add eggplant “noodles” and cover them with ricotta mixture. Repeat until ingredients are used up.
• Top lasagna with tomato sauce, mozzarella and parmesan cheeses.
• Cover your baking dish with aluminum foil or parchment paper and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes to achieve a golden brown topping for the eggplant lasagna. Check if the eggplant “noodles” are tender.

Serve:

• Let your lasagna sit for at least 10 minutes (if you can wait 20, that’s even better)! This will give the casserole time to set.
• Garnish with some fresh parsley or fresh basil and cut into pieces. Serve and enjoy!

This gluten-free lasagna is very flavourful and perfect if you are on a low-carborgluten-free diet. The best part of this low-carb eggplant lasagna is that it’s so good that you won’t even miss the noodles. Even if you are a carb lover, you will enjoy having this eggplant lasagna for dinner with your family.

Got extra eggplant? Try this Eggplant Pizza Bites Recipe!

Recipe Variations

1. Vegan version: if you want to make a vegan eggplant lasagna, you can by sing dairy-free cheese alternatives or tofu ricotta.
2. Mediterranean-Inspired: for a delicious Mediterranean flavor, add some sun-dried tomatoes, artichoke hearts, and fresh spinach between the layers for more fiber. Drizzle with balsamic glaze for a finishing touch.
3. Spinach and Mushroom: create a hearty spinach and mushroom variation by sautéing sliced mushrooms and spinach with garlic and layering them between the eggplant slices. Top with a sprinkle of Parmesan and Italian seasoning for extra flavor.
4. Add some protein: boost your eggplant lasagna recipe with more protein by incorporating ground beef, ground turkey, or sausage into your tomato sauce for a heartier lasagna.

How to store eggplant lasagna

• To Store: Allow leftovers to cool and tightly wrap your casserole dish with foil or plastic wrap. Store in the refrigerator for 3-5 days. If you don’t want to place the whole baking dish in the refrigerator, you can also transfer leftovers to an airtight food-storage container.
• To Freeze: You can freeze the entire lasagna once it’s been baked. Simply wrap your casserole dish tightly in foil or plastic wrap and freeze for up to 3 months. You can also freeze pieces individually in containers.
• To Reheat: Reheat leftover lasagna in the microwave or bake at 300°F until warmed through completely.

Frequently Asked Questions

More veggie noodles recipes to try:

• 4-Ingredient Chicken Zucchini Rolls: This recipe is a healthy dinner for the entire family. It’s very easy to make, healthy, gluten-free, and low-carb. But best of all, it’s so D.E.L.I.C.I.O.U.S.
• Spinachand Zucchini Lasagna: Replace traditional noodles with low-carb zucchini noodles and make this amazing healthy meal for your family.
• Low-carb Chicken Zucchini Enchilada: This recipe is made with “zucchini tortillas” and is loaded with enchilada sauce, chicken, and cheese.
• Vegetable Lasagna Roll-ups: This is such a fun recipe that I’m sure your whole family will love this recipe.

And if you like this Low Carb Eggplant Lasagna Recipe, please share it with your friends and family. Do you want to taste more? Subscribe to my newsletter, and follow Primavera Kitchen on Twitter, Pinterest,Instagram, and Facebook for all delicious recipe updates. As always, I really appreciate you stopping by.