Keto Dinner | Eggplant Lasagna

This eggplant lasagna has layers of cheese, eggplant slices, and a rich meat sauce with spinach. It’s a comforting casserole dinner that’s keto friendly, low carb, and gluten free.

This eggplant lasagna is adapted from my zucchini lasagna recipe. Both dishes have no lasagna noodles and are layered with cheese and a flavorful tomato-based meat sauce. Trust me, you won’t miss the noodles at all!

So what better way to try it out for the first time than covered in cheesy, saucy low carb goodness. If you are not a fan of eggplant but are really missing lasagna since switching to a low carb lifestyle, then I have some amazing options for you as well. How about Low Carb Lasagna Stuffed Peppers? Or maybe my “Just Like the Real Thing” Low Carb Lasagna. Those have both been real crowd pleasers. They come kid and husband approved! Or better yet, try my Low Carb Chicken Cordon Bleu Lasagna. The ham, chicken and swiss cheese come together in perfect harmony to make a delicious spin on low carb lasagna.

This was my first go round cooking with eggplant. It is a really popular low carb vegetable, but one I have never really used in my own personal kitchen. It was one of those foods that I always said I didn’t like, when in actuality I had never tried it. I had seen a lot of low carb eggplant recipes floating around and would always say NOPE. I don’t like it. So basically I was acting like a 5 year old. 🙂 Boy, was I wrong. It is delicious. Especially when made into a low carb lasagna recipe.

Eggplant Lasagna

Prep Time 20 minutes

Cook Time 45 minutes

Servings 4 servings

Calories 520 kcal

Ingredients

Roasting Eggplant:

• 3/4 tsp table salt
• 3/4 tsp ground black pepper
• 1 medium eggplant (1 lb)
• 2 tbsp olive oil

Meat Sauce:

• 1 tbsp olive oil
• 2 tsp dried oregano
• 1/4 tsp table salt
• 1/4 tsp ground cayenne
• 1 lb 90% lean ground beef
• 15 oz wt. canned tomato sauce
• 5 oz wt. fresh baby spinach leaves, chopped and long stems discarded

Other:

• 2 large eggs, beaten
• 1 1/2 cups shredded mozzarella cheese (6 oz wt.)

Instructions

Roasting Eggplant:

1. First, Preheat the oven to 400 F.
2. Second, Cut off and discard the eggplant's ends. Cut the remaining eggplant lengthwise into 1/4 inch planks (I get about 14 planks). Arrange them on 2 baking sheets lined with parchment paper, or one if they all fit.
3. Next, Brush the tops with olive oil. Season with salt and pepper.
4. Bake at 400 F for 7 minutes, flip the eggplant planks, and bake another 7 minutes. Let them cool while you make the meat sauce.

Making Meat Sauce:

1. First, Add olive oil to coat the bottom of a high-sided pan over medium heat. Add ground beef, breaking it apart as it cooks. Cook until browned, about 5 minutes.
2. Second, Add tomato sauce, stirring it in. Bring to a simmer over medium-high heat, then gradually reduce the heat as needed to maintain a simmer. Simmer until the sauce is noticeably thicker, about 5 minutes, stirring occasionally.
3. Next, Add oregano, salt, and cayenne. Stir until well-mixed.
4. Add spinach, cooking for a few minutes until wilted, stirring frequently. Turn off the heat.

Assembling Lasagna:

1. First, Prepare an 8x8 inch baking dish. Arrange eggplant slices along the bottom of the dish so that they're slightly overlapping in a criss-cross pattern.
2. Second, Evenly pour about half of the meat sauce over the eggplant.
3. Next, Add 1/2 cup of mozzarella cheese on top of the meat sauce.
4. Repeat with another eggplant layer, a meat sauce layer, and a cheese layer.
5. Top with remaining eggplant slices. Evenly pour beaten eggs on top. Sprinkle remaining 1/2 cup mozzarella cheese on top.
6. Bake at 400 F until the lasagna is heated through and bubbling up its sides, about 15 minutes. Let cool for about 10 minutes before slicing into it.

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