Low-carb Eggplant Lasagna is a delectable and healthy twist on the classic Italian favorite.

This inventive recipe was born out of the need to cater to those seeking low-carb alternatives to traditional pasta dishes.

The history of this recipe traces back to the growing popularity of low-carb diets, where food enthusiasts experimented with replacing lasagna noodles with thinly sliced eggplant, creating a nutritious and satisfying alternative.

The first known instance of using eggplant as a noodle replacement in lasagna dates back to the early 2000s, pioneered by a health-conscious chef seeking innovative ways to incorporate vegetables into comfort foods.

Before layering, it’s advisable to sprinkle salt on the eggplant slices and let them sit for 15 minutes to draw out excess moisture.

This step ensures a firmer texture and prevents the lasagna from becoming watery.

Low-carb Eggplant Lasagna boasts a lower carbohydrate content compared to its pasta counterpart, making it suitable for individuals monitoring their carb intake. It is rich in fiber, vitamins, and antioxidants from the eggplant, while the cheese and tomato sauce provide a good dose of protein and lycopene.

This lasagna keeps well in the refrigerator for up to three days, and you can also freeze individual portions for up to three months.

Just be sure to let it cool completely before storing it.

Renowned celebrity chef and health advocate, Jamie Oliver, has publicly expressed his fondness for Low-carb Eggplant Lasagna, praising its creativity and nutritional value, and even included a modified version of the recipe in one of his cookbooks.

Ingredients:

• 2 large eggplants, thinly sliced lengthwise
• 1 pound ground beef or turkey (or use a meat substitute for a vegetarian option)
• 1 cup diced onions
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional, for added spice)
• 1 cup ricotta cheese (or cottage cheese for a lighter option)
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Lay the sliced eggplant on a baking sheet and sprinkle both sides with salt.
3. Let them sit for about 15 minutes to draw out excess moisture.
4. Pat them dry with paper towels.
5. In a large skillet, heat some olive oil over medium heat.
6. Add the diced onions and cook until translucent.
7. Add the minced garlic and cook for an additional 1-2 minutes.
8. Add the ground beef (or turkey) to the skillet and cook until browned. Drain any excess fat.
9. Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper.
10. Simmer the sauce for about 15 minutes to allow the flavors to meld.
11. In a separate bowl, mix the ricotta cheese with the egg and grated Parmesan cheese.
12. In a greased 9×13 inch baking dish, begin assembling the lasagna.
13. Start with a layer of the meat sauce, followed by a layer of eggplant slices, and then a layer of the ricotta mixture.
14. Repeat the layers until you run out of ingredients, ending with a layer of meat sauce on top.
15. Sprinkle the shredded mozzarella cheese evenly over the top of the lasagna.
16. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
17. Then, remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.
18. Let the lasagna rest for 10 minutes before serving to allow it to set.

Enjoy your Low-Carb Eggplant Lasagna, a delicious and healthier version of the classic Italian dish! Serve with a fresh green salad for a complete meal.