Low-carb Eggplant Lasagna Recipe


This Low-Carb Eggplant Lasagna recipe is made with eggplant slices, which makes it perfect for those who are following a low-carb or gluten-free diet. It’s absolutely delicious too! Tip to avoid the Low-Carb Eggplant Lasagna Recipe to become watering or soggy: First, you need to sprinkle some coarse salt on top of the eggplant slices. Second, set aside for about 10 minutes. Third, you will pat them with a paper towel to remove the excess moisture and the coarse salt too. Finally, you have to grill the slices for about 3 minutes on each side. This is the most important step. It will help to keep the lasagna nice and firm.



This lasagna is very flavorful and perfect if you are on a low-carb or gluten-free diet. The best part of this low-carb eggplant lasagna is that it’s so good, 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.

Low-carb Eggplant Lasagna
YIELD: 12TOTAL TIME:1H 10 MINSPREP TIME:20 MINSCOOK TIME:50 MINS
This Low-Carb Eggplant Lasagna recipe is made with eggplant slices, which makes it perfect for those who are following a low-carb or gluten-free diet. It’s absolutely delicious too!

Ingredients:

2 large eggplants, sliced 1/8″ thick (I used my mandoline to create perfect eggplant slices)
Coarse salt
15 oz part-skim ricotta
1 large egg
1/2 cup freshly grated Parmesan cheese (save some for topping)
4 cups homemade tomato sauce or your favorite sauce
16 oz part-skim mozzarella cheese, shredded
2 tbsp parsley, chopped


Directions:
  1. Preheat oven to 375°.
  2. Arrange the eggplant slices in a single layer on a clean surface.
  3. Sprinkle some coarse salt and set aside for 10 minutes. Remove the excess moisture with a paper towel.
  4. Read full recipes here >> primaverakitchen.com/low-carb-eggplant-lasagna/

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