Eggplant Lasagna

Peggy
Eggplant-Beef Lasagna

Eggplant-Beef Lasagna

When I defrosted my spaghetti sauce for tonight, I didn’t just want to make spaghetti.  I bought an eggplant this week, so I decided to throw it all together into a lasagna-like dish.  Came out real tasty.  This dish is Induction friendly if you can fit the carbs into your day.  🙂  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.  It is suitable for Primal if you eat occasional dairy, but not for Paleo due to the cheese.

INGREDIENTS:

10 oz. eggplant

1 T. olive oil

1 c. low-carb spaghetti sauce with meat  (I use homemade, my recipe here:

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 cals, 19.7g fat, 11.13g carbs, 3.65g fiber, 7.48g NET CARBS, 19g protein, 250 mg sodium

16 thoughts on “Eggplant Lasagna”

    1. For this, I like to leave the peeling on. It gets real tender and has good fiber in it. But I’ve peeled it for lasagna sometimes, too. Whichever you prefer is fine. 🙂

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      2. Add it right before the final mozzarella and Parmesan. I added that clarification to the instructions now. Thanks for noticing.

  6. Peggy, this looks AWESOME. I love the sweetness and fresh veggie taste of eggplant! 🙂

    I wanted to ask you if there is such a thing as a homemade lasagne/spaghetti noodle pasta recipe–as in, making the pasta noodles from scratch–using low-carb flours. I’ve scoured the internet, but all I find are shiritaki noodles (can’t stand the rubbery feel), using zucchini slices, or commerically bought like Dreamfields (not low-carb but claims to block a lot of the carb absorption, among very mixed reviews on its effectiveness).

    I’ve stocked up on almond flour, oat fiber, both golden & dark flaxmeal, Carbquick (yum), and even Atkins baking mix (yechh), so I’m ready to experiment, but never having used most of these things, I don’t know anything about their properties or tendencies. Since no one else seems to have invented such a thing, I’m a little intimidated that there might be no good solution.

    I’ve found a couple recipes for regular-flour pasta that I could try adapting, but don’t even know if they’re good to start with, nor what to know about each low-carb flour I’ve purchased. Hence, I come to the best low-carb, expert cook I know, asking for advice where & how to start. 🙂 Also wondering whether you’ve tried inventing same? The world needs a GOOD low-carb pasta

    Thanks, Peggy…thanks to you, I’ve never made so many homemade & new foods. 🙂 For your easy & delicious recipes, it’s MORE than worth the effort.

    Looking forward to your reply. 🙂 Blessings. 🙂

    Mimi

    Reply

    1. I tried one last year I found on the net, but it came out grainy, awful tasting and I couldn’t roll the “tough” dough thin enough (hand rolling pin) to do decent noodles. have printed out one I found somewhere on the net by someone named Ann and Dawn? Haven’t tried it yet so don’t know if it’s any good. But it’s copied below if you want to try it. Though I’ve not cooked it myself, Jamie Van Eaton has a cauliflower/egg lasagna noodle recipe over on her website (yourlighterside: http://blog.yourlighterside.com/2009/05/low-carb-lasagna-with-noodles-layers-of.html) you might “test drive”.

      LOW CARB PASTA (I have never tried this recipe)
      by Anne and Dawn

      1/2 c. protein powder
      1/8 c. wheat gluten
      1 T. soy flour (sub in something else like resistant wheat starch 75, or oat fiber)
      dash salt
      1 egg, beaten
      1/8 c. water (or as needed to work dough)

      Mix dry ingredients in bowl. Add egg and water until you get a bread-like dough. Roll and cut into desired shapes. Cook as you normally would for your recipe use.

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    2. Subsequent to your question, I’ve discovered my Dumpling recipe (https://buttoni.wordpress.com/2013/01/12/dumplings/)has a versatile dough that can be rolled out between 2 sheets of plastic wrap, cut into flat noodles and slipped gently into VERY slowly simmering stock or water for noodles. If boiling too fast, they will fall apart in the broth. You can certainly cut it the size of small lasagne noodles, or even small squares. Not sure how small the noodles could be, as this might disintegrate in your broth if you cut the dough too small. I have, however, successfully made gnocchi with this dough, rolling the dough into “ropes” and cutting into 1″ pieces.

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