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In recent years, low-carb diets have surged in popularity as people seek healthier lifestyles and weight management strategies. These diets focus on reducing carbohydrate intake while promoting proteins and healthy fats, making them an appealing choice for those looking to shed a few pounds or maintain a balanced diet. Among the myriad of options available for low-carb recipes, eggplant has emerged as a star ingredient. This versatile vegetable not only boasts a rich, savory flavor but also serves as an excellent substitute for traditional pasta in recipes like lasagna.

Low-Carb Eggplant Lasagna

Dive into the world of healthy cooking with this scrumptious low-carb eggplant lasagna recipe. Perfect for anyone trying to reduce carbs without sacrificing flavor, this dish features layers of rich ricotta cheese, savory meat sauce, and tender eggplant slices as a pasta alternative. It’s packed with nutritious ingredients, making it a satisfying meal for all diets. Easy to make and even easier to enjoy, this lasagna is sure to impress your family and friends!
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Ingredients
  

2 medium eggplants, sliced thinly lengthwise

1 pound ground beef, Italian sausage, or a combination of both

1 small onion, finely diced

3 cloves garlic, minced

1 can (15 oz) crushed tomatoes

1 can (6 oz) tomato paste

2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon salt

½ teaspoon black pepper

1 cup ricotta cheese

1 large egg

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Olive oil, for brushing

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot when you’re ready to bake your lasagna.

    Prepare the Eggplant: Arrange the sliced eggplant on layers of paper towels, sprinkling them lightly with salt. This process helps to draw out excess moisture and bitterness—let them sit for about 20 minutes. Afterward, rinse the slices under cold water and pat them dry with paper towels to remove the salt.

      Sauté the Meat: Heat a splash of olive oil in a large skillet over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Then, add the ground beef or Italian sausage, breaking it up with a spoon as it cooks. Brown the meat thoroughly. Once done, drain any excess fat from the skillet.

        Make the Sauce: Add the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper to the skillet with the cooked meat. Stir well to combine, then reduce the heat to low and simmer for about 10 minutes, allowing the flavors to meld together.

          Prepare the Cheese Mixture: In a medium bowl, mix together the ricotta cheese, the egg, and half of the grated Parmesan cheese. Stir until the mixture is smooth and well incorporated.

            Layer the Lasagna:

              - In a 9x13 inch baking dish, spread a thin layer of the meat sauce over the bottom.

                - Place a layer of eggplant slices on top, overlapping them slightly.

                  - Spread half of the ricotta mixture evenly over the eggplant.

                    - Sprinkle one-third of the shredded mozzarella cheese over the ricotta layer.

                      - Add another layer of meat sauce, followed by another set of eggplant slices. Repeat this layering process until you’ve used all ingredients, ending with a final layer of eggplant topped with the remaining meat sauce and the rest of the mozzarella cheese.

                        Bake: Cover the baking dish with aluminum foil (for easier removal later, you may want to spray the foil with cooking spray to prevent sticking). Bake in the preheated oven for 30 minutes. After that, remove the foil and sprinkle the remaining Parmesan cheese over the top. Continue baking uncovered for an additional 15-20 minutes, or until the cheese is bubbling and golden brown.

                          Cool and Serve: Once baked, let the lasagna cool for about 10 minutes before slicing. This cooling time helps the layers to set nicely. Serve hot and savor your delicious low-carb eggplant lasagna!

                            Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6-8

                              Presentation Tips:

                                For an appealing presentation, serve individual portions on plates garnished with fresh basil leaves. You may also drizzle a little olive oil on top for added flavor and elegance!