I keep big batches of my meat spaghetti sauce frozen in my freezer at all times. When I have an eggplant on hand, this recipe is often one I turn to. So easy to put together if the sauce is already made. :) It’s delicious beyond words and even better, knowing it is so much lower-carb than traditional lasagna. I find with the cheese, this dish is salty enough without added salt. This is not a particularly large recipe, so if you want extra so there will be leftovers for freezing, I would recommend doubling the recipe. This recipe is not suitable until Atkins Phase 2 OWL since it has ricotta cheese. Keto folks can enjoy this if you can fit the carbs into your daily limit.
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10 oz. eggplant
1 T. olive oil
1 c. low-carb spaghetti sauce with meat (I use my own recipe: https://buttoni.wordpress.com/2009/08/13/peggys-spaghetti-sauce/)
4 oz. mozzarella cheese, grated
4 T. Parmesan cheese
1/3 c. ricotta cheese
4 fresh basil leaves, chopped (or ¼ tsp. dried)
DIRECTIONS: Preheat oven to 400º. Stem the eggplant and slice into ¼” slices. Oil sheet pan with olive oil and place each slice on sheet, coating both sides of them with oil as you go. Bake until eggplant is nearly done, turning once (takes about 8-10 minutes on a side. Remove from oven and lower heat to 350º. Layer half the eggplant slices on the bottom of a well oiled baking dish. Spoon half the spaghetti sauce over the top. Evenly spread all the ricotta cheese on next. Now sprinkle on half the mozzarella followed by 2 T. of the Parmesan. Spread the chopped basil on next. Now place the remaining slices of eggplant on top, reserving out one nice slice to decorate the top of the dish. Add the remaining sauce. Sprinkle on the remaining mozzarella and then the Parmesan cheese. Place the last slice of eggplant center dish and pop into 350º oven for around 30 minutes, until hot and bubbly. Garnish with colorful fresh basil leaves if desired.
NUTRITIONAL INFO: Makes 4 servings, each contains:
294.3 calories, 19.7 g fat, 11.13 g carbs, 3.65 g fiber, 7.48 g. NET CARBS, 19.2 g protein, 250 mg sodium