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Low-Carb Eggplant Parmesan Lasagna -- Two Italian favorites in one recipe! Eggplant parm noodles make this lasagna a healthy dinner that's both low-carb and gluten-free. | @sinfulnutrition #sinfulnutrition #lowcarblasagna #eggplantlasagnarecipe

Lower-Carb Eggplant Parm Lasagna


  • Author: Emily Cooper, RDN
  • Prep Time: 30 mins
  • Cook Time: 60 mins
  • 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.


Scale

Ingredients

  • 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

Instructions

  1. Thinly slice eggplant, and place on a clean cutting surface.
  2. Sprinkle with salt, and let sit for 30 minutes to remove moisture.
  3. Preheat oven to 375 degrees, and cover two large baking sheets with foil.
  4. Pour milk in a shallow dish, and breadcrumbs in separate shallow dish.
  5. Dip each eggplant slice in milk, followed by breadcrumbs to coat.
  6. Shake off excess, and move to baking sheet.
  7. Repeat for all eggplant, and bake for 20 minutes, or until golden brown. Let cool.
  8. While eggplant bakes, heat a skillet over medium-high heat.
  9. Add ground turkey, and cook through.
  10. Add tomato sauce, and remove from heat.
  11. In a mixing bowl, combine ricotta and egg until smooth.
  12. Add a large spoonful of sauce to a 9 x 13 glass baking dish.
  13. Layer eggplant slices to cover dish.
  14. Add 1/2 ricotta mixture to eggplant, and spread evenly.
  15. Top with 1/3 of shredded cheese.
  16. Repeat process, and end with adding remaining eggplant slices topped with remaining shredded cheese.
  17. Cover with foil, and bake for 30 minutes.
  18. Remove foil, and bake an additional 10 minutes, or until golden brown.
  19. Let sit for 5 minutes before slicing and serving.

  • Category: main dish
  • Method: baked
  • Cuisine: Italian

Nutrition

  • 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