Low-Carb Parmesan Eggplant Lasagna Recipe — Two Italian favorites in one recipe! Eggplant parm noodles make this lasagna a healthy dinner that’s both low-carb and gluten-free.
Happy Labor Day!
Since this is one of the craziest times of year for our company (aka the start of school), I am laboring the day away instead of sweatpant and couchin’ it. All in the name of feeding kids, so it’s worth it!
Plus I have this stroke of genius to share with you today.
First there was tur-duck-en. Then there was eggplant parm-na. Circle of life my friends.
I like to think that for every 10 crazy ideas this little brain of mine thinks up, I have one stroke of genius in edible form. Exhibit parm-na.
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.
Plus, using eggplant for noodles makes it lower in carbs so you dip that crusty bread into this saucy dish without face-planting into a nap at the dinner table. As long as you use gluten-free breadcrumbs, this one’s safe for those gluten-naysayers, too.
I actually LOVE using veggies for noodles, especially for lasagna. Sure, it takes some effort to cut them super thin, but not as much effort as it does to keep the lasagna noodles from sticking together, or fall apart in your hands in the assembly process.
The only suggestion I have is to peel your eggplant before slicing. The skin can be a little tough at times, which makes this a bit harder to cut into when slicing. I do this research and learning for you. The extra forkful and bread dippage…that’s all for me.
- 1 large eggplant, peeled and sliced thinly lengthwise (about 18 slices)
- 1 teaspoon salt
- ½ cup milk of choice
- 1 cup Italian gluten-free breadcrumbs
- 1 pound lean ground turkey
- 1 (28 ounce) can tomato sauce
- 1 (15 ounce) container part-skim 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 ½ ricotta mixture to eggplant, and spread evenly.
- Top with ⅓ 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.
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Make it a great day!
Eggplant parm or lasagna?
What’s your favorite type of cuisine?