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
- Eggplant
- Salt
- Pepper
- Milk
- Gluten-free breadcrumbs
- Ground turkey
- Tomato sauce
- Ricotta cheese
- Egg
- 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 375Β°F, and cover 2 large baking sheets with aluminum foil.
In two separate shallow dishes, add Β½ 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 9x13 baking dish, spreading evenly. Layer enough eggplant slices to cover dish, and top with Β½ of ricotta mixture, spreading evenly. Sprinkle with about Β½ cup shredded mozzarella cheese.
Repeat the process one more time, and end with eggplant noodles on top. Sprinkle with Β½ 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.
Pro Tips:
- 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.
FAQs
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:
Buffalo Chicken Lasagna
Dairy-Free Penne Vodka
Dairy-Free Alfredo Sauce
Did you make this recipe? Leave a rating & comment to let me know how it turned out!

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Lower-Carb Eggplant Parm Lasagna
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
Two Italian favorites in one recipe! Eggplant parm noodles make this lasagna a healthy dinner that's both lower-carb and gluten-free.
Ingredients
- 1 large eggplant, peeled and sliced thinly lengthwise (about 18 slices)
- 1 teaspoon salt
- Β½ cup milk of choice
- ΒΎ 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
Instructions
- 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 Β½ ricotta mixture to eggplant, and spread evenly.
- Top with β 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.
- Prep Time: 30 mins
- Cook Time: 60 mins
- Category: main dish
- Method: baked
- Cuisine: Italian
Nutrition
- Serving Size: β th 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
Diane Rudoshko
Looks awesome! I can't wait to try it
Emily Cooper
I'll have to make it for you soon! π
Deborah Brooks
Eggplant parm is one of my favorite treats. You really don't miss the pasta either.
Emily Cooper
I seriously forget it wasn't even in there!
Kelli McGrane
Love this! Such a perfect recipe for the upcoming cooler weather.
Emily Cooper
Couldn't agree more! Lasagna is such a comfort food!
Liz
Ohh I might have to try making a vegetarian version of this! I LOVE lasagna! This sounds so good!
Abbey Sharp
Always down for lasagna! This recipe looks mouthwatering! A must try π
★★★★★
Meredith
What a delicious idea! I love the "worlds collide" idea of eggplant parm and lasagna. YUM!
Emily Cooper
Thanks so much Meredith! π As fun to make as it was to eat!
Chrissy
Um, how have I not done this yet?! I've used zucchini for noodles but never though to do eggplant. Brilliant!
★★★★★
Emily Cooper
I love both so much! I just like eggplant cuz the noodles are bigger so I don't have to risk slicing my finger off as much as with zucchini. π
Rachel
I've never had eggplant lasagna! But I love eggplant parm so I bet this is just as good!
Emily Cooper
I'm sure you would love this one then!
Kelly
I've been eating a whole lot of tasty eggplant lately. I'll have to add this recipe to the list!
Emily Cooper
They were only $2 at the Farmer's Market, so it's safe to say I'll be eating them A LOT lately. π
Carmy
When I saw this on IG, I knew I needed to get the recipe! I love the carb substitute!
★★★★★
Emily Cooper
Thanks Carmy! Such an easy swap!
Mikki
I grew up eating eggplant lasagna like this. My grandmother used a lot of veggies in place of pasta. She was always ahead of her time.LOL.
Looks delicious!