Keto Eggplant Lasagna
A hearty and flavorful lasagna made with roasted eggplant slices instead of pasta, layered with a rich meat sauce and melted cheeses, perfect for a low-carb lunch.
Slice 2 eggplants lengthwise, sprinkle with salt, and let them sit for 15 minutes to draw out excess moisture. Roast in a preheated oven at 200°C for 20 minutes until tender. Meanwhile, sauté 1 chopped onion and 3 minced garlic cloves in 2 tbsp olive oil until soft. Add 300 grams of ground beef and cook until browned, then stir in 400 grams of diced tomatoes and simmer for 10 minutes to form a hearty meat sauce. In a baking dish, layer the roasted eggplant slices with the meat sauce, then top with 200 grams of mozzarella and 50 grams of Parmesan cheese. Bake at 180°C for 25 minutes until the cheese is melted and bubbly.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Lemon Basil - 10 grams
- Garlic - 3 cloves
- Eggplant - 2 pieces
- Tomatoes - 400 grams
- Beef - 300 grams
- Onion - 1 piece
- Mozzarella - 200 grams
- Olive Oil - 2 tbsp
- Parmesan Cheese - 50 grams
Directions
Step 1
Salt the eggplant slices and let them rest for 15 minutes, then roast at 200°C for 20 minutes.
Step 2
Sauté the onion and garlic in olive oil until soft.
Step 3
Cook the ground beef until browned, add diced tomatoes, and simmer for 10 minutes.
Step 4
Layer the eggplant slices and meat sauce in a baking dish, then add the cheeses on top.
Step 5
Bake at 180°C for 25 minutes until the cheese is bubbly.
Step 6
Garnish with chopped basil before serving.
Cook's Notes
Allow the eggplant to rest after salting for the best texture, and adjust seasoning to taste.