KarbZilla

Eggplant Lasagna

Layers of roasted eggplant, rich meat-free tomato sauce, and three cheeses stand in for noodles in this hearty keto lasagna. All the comfort, none of the pasta.

By Sam Rivera, Recipe Developer ·
Net carbs
9g
Total time
1 hr 10 min
Servings
6
Calories
360

Lasagna layers, no noodles required

Lasagna is one of the hardest dishes to give up on keto, because so much of what makes it great lives in the noodle: the structure, the layers, the satisfying heft. Thinly sliced eggplant turns out to be the perfect stand-in. Roasted first to drive off moisture, it holds up under the sauce and cheese and slices into clean, sturdy layers.

The one non-negotiable step is dealing with the eggplant's water. Salt the slices and let them sweat, then roast them until they are pliable and lightly browned. Skip this and you will end up with a watery pool at the bottom of the pan instead of the firm, layered lasagna you are after.

  • Salt and roast the eggplant to remove excess moisture
  • Layer with a ricotta mixture for that classic creamy bite
  • Rest the lasagna 10 minutes so the slices hold their shape
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Ingredients

Instructions

  1. 1Slice the eggplant, sprinkle both sides with salt, and let sit for 20 minutes. Pat dry to remove the drawn-out moisture.
  2. 2Preheat the oven to 400 degrees Fahrenheit. Brush the eggplant with olive oil, arrange on baking sheets, and roast for 15 minutes until pliable and lightly browned. Reduce the oven to 375 degrees.
  3. 3In a bowl, mix the ricotta, egg, garlic, Italian seasoning, 1/4 cup parmesan, the 1 teaspoon salt, and pepper.
  4. 4Spread a thin layer of marinara in a baking dish. Add a layer of eggplant, half the ricotta mixture, a third of the mozzarella, and more sauce.
  5. 5Repeat the layers, finishing with eggplant, the remaining marinara, mozzarella, and parmesan on top.
  6. 6Cover with foil and bake for 25 minutes, then uncover and bake 15 minutes more until golden and bubbling.
  7. 7Rest for 10 minutes, scatter with fresh basil, and slice to serve.

Nutrition (per serving)

360 cal9g net carbs20g protein25g fat5g fiber

Recipe FAQ

Is eggplant keto-friendly?

Yes. Eggplant has about 3 grams of net carbs per cup and is high in fiber, which makes it an excellent low-carb stand-in for pasta. Layered into lasagna, it keeps the whole dish at a reasonable carb count while adding a meaty texture.

How do I stop eggplant lasagna from being watery?

Salting the slices and letting them sweat pulls out excess water, and roasting them before assembly drives off even more. These two steps are the difference between firm, sliceable lasagna and a soupy dish, so do not skip them.

Can I make eggplant lasagna vegetarian and still filling?

This version is already vegetarian, and the ricotta and mozzarella provide plenty of protein and fat to keep you full. If you want it heartier, add a layer of sauteed mushrooms or spinach between the eggplant for extra bulk without meat.

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