Lower-Carb Parmesan Eggplant Lasagna Recipe — Two Italian favorites in one easy recipe! Eggplant parm noodles make this lasagna a healthy dinner that’s both lower-carb and gluten-free.
This post was originally published in 2018, but has since been updated.
I’m not usually one for pasta ( sue me), so Italian isn’t usually my first choice (heyy tacos all day!)…unless that is it’s stuffed full of STUFF.
Ravioli. Tortellini. And of course, DA ‘ZA.
But sometimes you want bready eggplant smothered in sauce and cheese. And sometimes you want layers of noodley, sauce and cheese. I am a woman of the people, and here to tell you, you can have both.
What makes this recipe delicious & healthy
- Gluten-free breadcrumbs
- Ground turkey
- Tomato sauce
- Ricotta cheese
- Mozzarella cheese
How to make this Eggplant Lasagna Recipe
Start by peeling 1 large eggplant, and thinly slicing into 18 slices. Sprinkle slices with a teaspoon of salt, and let sit for 30 minutes.
Preheat oven to 375°F, and cover 2 large baking sheets with aluminum foil.
In two separate shallow dishes, add 1/2 cup milk to one, and 1 cup gluten-free Italian breadcrumbs to another. Wipe salt & excess moisture off of eggplant slices, and dip each one into milk, followed by breadcrumbs, and add to prepared baking sheets.
Bake eggplant in preheated oven for 20 minutes, or until golden brown, and let cool. While eggplant is baking, heat a large skillet over medium-high heat. Add 1 pound of lean ground turkey, and cook through. Pour in 1 (28 ounce) container of tomato sauce, and remove from heat. In a mixing bowl, combine 1 egg with 1 (15 ounce) container of whole milk ricotta cheese. Set aside.
Ladle a large spoonful of sauce to a 9×13 baking dish, spreading evenly. Layer enough eggplant slices to cover dish, and top with 1/2 of ricotta mixture, spreading evenly. Sprinkle with about 1/2 cup shredded mozzarella cheese.
Repeat the process one more time, and end with eggplant noodles on top. Sprinkle with 1/2 cup mozzarella cheese, cover with foil, and bake for 30 minutes. Remove foil, and bake an additional 10 minutes. Let cool for at lease 5-10 minutes before serving.
- Make sure eggplant ‘noodles’ overlap a bit to keep it from falling apart.
- Almond flour can also be used instead of breadcrumbs. Add in 1 teaspoon of Italian seasoning if using.
Does this eggplant lasagna recipe freeze well?
I haven’t tried freezing this, but would imagine it wouldn’t freeze as well as traditional lasagna since eggplant has more water content, and freezing could alter the texture when thawed.
Should I peel the eggplant first?
Yes. I left a few of the skins on for color, but prefer the taste and texture of the lasagna when eggplant is peeled. Sprinkling it with salt after slicing also helps to remove some of the bitterness.
How many carbs does this recipe have?
Per serving, it contains about 15 grams of carbs, or 120 grams of carbs for the entire recipe
Money-Saving Tips for this Eggplant Lasagna Recipe:
- Buy in bulk. Bigger containers, such as with the ricotta or milk can be more cost-effective than smaller containers. Only buy larger containers if you would use up leftovers regularly.
- Use store brands. Opting for store brands for items such as breadcrumbs or tomato sauce can be less expensive without sacrificing flavor or quality.
- Shred your own. Pre-shredded cheese is convenient, but more costly. Buy it by the block, and shred your own for a fresher and more cost-effective option.
more lasagna & pasta recipes:
Did you make this recipe? Leave a rating & comment to let me know how it turned out!
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Two Italian favorites in one recipe! Eggplant parm noodles make this lasagna a healthy dinner that’s both lower-carb and gluten-free.
- 1 large eggplant, peeled and sliced thinly lengthwise (about 18 slices)
- 1 teaspoon salt
- 1/2 cup milk of choice
- 3/4 cup Italian gluten-free breadcrumbs, or almond flour with 1 teaspoon Italian seasoning
- 1 pound lean ground turkey
- 1 (28 ounce) can tomato sauce
- 1 (15 ounce) container whole milk ricotta cheese
- 1 large egg
- 2 cups part-skim shredded mozzarella cheese
- Thinly slice eggplant, and place on a clean cutting surface.
- Sprinkle with salt, and let sit for 30 minutes to remove moisture.
- Preheat oven to 375 degrees, and cover two large baking sheets with foil.
- Pour milk in a shallow dish, and breadcrumbs in separate shallow dish.
- Dip each eggplant slice in milk, followed by breadcrumbs to coat.
- Shake off excess, and move to baking sheet.
- Repeat for all eggplant, and bake for 20 minutes, or until golden brown. Let cool.
- While eggplant bakes, heat a skillet over medium-high heat.
- Add ground turkey, and cook through.
- Add tomato sauce, and remove from heat.
- In a mixing bowl, combine ricotta and egg until smooth.
- Add a large spoonful of sauce to a 9 x 13 glass baking dish.
- Layer eggplant slices to cover dish.
- Add 1/2 ricotta mixture to eggplant, and spread evenly.
- Top with 1/3 of shredded cheese.
- Repeat process, and end with adding remaining eggplant slices topped with remaining shredded cheese.
- Cover with foil, and bake for 30 minutes.
- Remove foil, and bake an additional 10 minutes, or until golden brown.
- Let sit for 5 minutes before slicing and serving.
- Category: main dish
- Method: baked
- Cuisine: Italian
- Serving Size: 1/8th of recipe
- Calories: 351
- Sugar: 6
- Sodium: 947
- Fat: 21
- Saturated Fat: 9
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 4
- Protein: 27
- Cholesterol: 96
Keywords: eggplant, lasagna, pasta, low carb, gluten free, dinner, main dish, entree