Delight in the culinary magic of this keto-friendly masterpiece, and experience the joy of a comfort meal made nutritious and flavorful without compromising on taste!

This innovative recipe has a rich history dating back to ancient Rome, where eggplant was a popular ingredient in Mediterranean cuisine.

Over time, it evolved into the modern eggplant lasagna we know and love today.

Did you know that eggplant is technically a fruit and belongs to the nightshade family, alongside tomatoes and potatoes?

For the best results, slice the eggplant thinly and sprinkle with salt before cooking to draw out excess moisture.

Use a flavorful marinara sauce and plenty of low-carb cheeses to create a savory, satisfying dish.

This Keto-Friendly Eggplant Lasagna Delight is a nutritional powerhouse, rich in fiber, vitamins, and minerals. The eggplant provides antioxidants, while the cheese offers a good dose of protein and calcium, making it a guilt-free indulgence.

You can store any leftovers in an airtight container in the refrigerator for up to three days. This dish also freezes well, so consider making extra batches to enjoy later. 

World-renowned chef and health enthusiast, Gordon Ramsay, is a big fan of this Keto-Friendly Eggplant Lasagna Delight.

He often praises its flavorful combination and its ability to cater to various dietary preferences, including his own.

Ingredients:

• 2 medium-sized eggplants
• 1 ½ cups marinara sauce (look for a low-carb option)
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• ½ cup grated parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants into thin, even slices, about ¼ inch thick. Lay them out on paper towels and sprinkle 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 skillet, heat the olive oil over medium heat.
   
6. Add the minced garlic and sauté for about 1 minute until fragrant.
7. Add the marinara sauce, oregano, basil, salt, and pepper.
8. Let the sauce simmer for about 5 minutes.
9. In a separate bowl, mix the ricotta cheese with half of the grated parmesan cheese.
10. Assemble the lasagna in a baking dish: Start with a thin layer of the marinara sauce at the bottom of the dish.
11. Add a layer of eggplant slices on top.
12. Spread half of the ricotta mixture over the eggplant, followed by a layer of shredded mozzarella.
13. Repeat the layers, finishing with a layer of marinara sauce and a generous sprinkling of mozzarella and parmesan cheeses on top.
14. Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes.
15. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
16. Once cooked, let the lasagna sit for a few minutes before serving to allow the flavors to meld together.

Enjoy your Keto-Friendly Eggplant Lasagna Delight, a scrumptious low-carb alternative that will leave you satisfied and guilt-free!