I made a quick dinner tonight. The hubs was in Austin and a few minutes late getting home, so I almost over browned this dinner. I’m sure that has happened to you a time or two. 🙂 This dinner was scrumptious! Lasagna without all the time and effort. About 15 minutes to put together (if sauce is in your freezer at all times like at my house) and 40 minutes to bake. I do hope you’ll try this sometime. You can sub in a commercial low-carb sauce and perhaps cut a few carbs off my recipe for sauce. Your family will love you for trying this recipe. This recipe is suitable for all phases of Atkins, Keto plans and Primal Blueprint if you do dairy occasionally.
14 oz. eggplant
4 T. olive oil
3/4 c. ricotta cheese
1 c. my homemade spaghetti sauce
1 c. shredded mozzarella cheese
4 T. grated Parmesan
½ c. heavy cream
1 large egg, beaten
DIRECTIONS: Preheat oven to 350º. Line a large baking sheet with parchment for clean-up ease. Cut the stem off the eggplant. Sliver off (lengthwise) the outer skin off the left and right sides. Cut the remaining eggplant into four thick ½” slices. Heat oil in large skillet and sear eggplant (2 at a time) on both sices until the slices just begin to turn translucent and slightly soften. this speeds up cooking time and insures the eggplant will get done in the oven.
Place the four seared slices of eggplant evenly on the parchment-lined pan. Using the back of a spoon, spread half the ricotta evenly on the eggplant slices. Place half the mozzarella shreds evenly on each slice next. Using a measuring cup, spoon ¼ c. of the meat sauce over the top of each slice. Place the remaining mozzarella cheese shreds evenly on top next.
Now, in a small bowl, using a spoon, whip the remaining ricotta cheese, egg and cream until a smooth sauce is formed. It will thicken as you stir it. Spoon it evenly down the center each slice so it won’t all roll off during cooking. Pop pan into heated 350º oven and bake for 30-35 minutes (Mine pictured above cooked 40 min. total.)
NUTRITIONAL INFO: Makes 4 servings, each contains (using my homemade sauce):
547 cals, 45g fat, 13.65g carbs, 3.97g fiber, 9.68g NET CARBS, 24.4g protein, 305mg sodium