Eggplant lasagna recipe is prepared with minced meat, cheese, eggplant, tomato sauce. Even without using any dough, there is something extra tasty and comforting about this recipe! Also with its high fat content, it makes a great option for those on a ketogenic diet.
In this recipe, unlike the traditional lasagna recipe, we use eggplant slices. Reducing the carbohydrate content makes it suitable for the needs of the ketogenic diet. It is also rich in fiber and provides a feeling of fullness. Therefore, using eggplant in place of pasta when making lasagna is a great way to reduce your carbohydrate intake. This doughless lasagna recipe is also a good alternative for those on a gluten-free diet.
The shredded cheese we sprinkle on it will both increase the fat content of the lasagna and add protein to the dish. You can make the eggplant lasagna with either fresh tomatoes or tomato sauce.
This low-carb and gluten-free eggplant lasagna recipe makes approximately 9 servings. Although 1 serving contains 9 grams of total carbohydrates, it also contains 4 grams of dietary fiber. So, when you consume one portion, you will get 5 grams of net carbohydrates. It is ideal for a ketogenic dinner. You can read the relevant article to learn what to eat on the ketogenic diet.
Now let’s move on to the recipe:
How to Make Eggplant Lasagna Recipe:
- Partially peel the skin of the eggplants you have washed, strip by strip. Then cut it approximately 1 cm thick.
- Oil the eggplants and salt them.
- Bake it in the oven at 200°C/400°F until it is nicely browned.
- Meanwhile, cook the minced meat until it absorbs its water. When the water is absorbed, add the onions and garlic you cut into cubes, add salt and oil and cook some more.
- After the onions soften, add the chopped tomatoes or tomato sauce and add some black pepper. Boil for another 10-15 minutes.
- Now start arranging the products you prepared into your baking dish. Put the eggplants on the base. Sprinkle the minced meat mixture on top.
- Repeat this process 2 more times. When the eggplants and minced meat mixture are finished, boil some water. Then add it to the remaining sauce with oil in the pan. Add this sauce water to my debt. If you skip this process, the eggplants and minced meat will become crispy and dry.
- Finally, sprinkle cheddar on top. Bake in an oven preheated to 200°C/400°F.
- Your lasagna is ready.
Enjoy your meal!
Eggplant Lasagna (Keto and Gluten-Free)
Ingredients
- 2 eggplants about 1kg
- 1 small onion
- 2 cloves of garlic
- ½ cup olive oil 8 tbsp
- 100 g shredded cheese
- 1 small tomato or tomato sauce
- 450-500 g minced beef
- salt
- blackpepper
- chili flakes
Instructions
- Partially peel the skin of the eggplants you have washed, strip by strip. Then cut it approximately 1 cm thick.
- Oil the eggplant slices and salt them.
- Bake it in the oven at 200°C/400°F until it is nicely browned.
- Cook the minced meat until it absorbs its water. Then add the onions and garlic you cut into cubes, add salt and oil and cook some more.
- After the onions soften, add the chopped tomatoes or tomato sauce and add some black pepper. Boil for another 10-15 minutes.
- Now start arranging the products you prepared into your baking dish. Put the eggplants on the base. Sprinkle the minced meat mixture on top.
- Repeat this process x2. When the eggplants and minced meat mixture are finished, boil some water. Then add it to the remaining sauce with oil in the pan. Add this oily water to the dish. If you skip this process, the eggplants and minced meat will become crispy and dry.
- Finally, sprinkle cheddar on top. Bake in an oven preheated to 200°C/400°F.