EGGPLANT LASAGNA LOW CARB RECIPES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
• Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
• Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets.
• Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.
• Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).
• Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
• Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese.
• Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.

Steps:

• Line a rimmed baking sheet with parchment paper. Trim the 3 eggplants and slice lengthwise into 1/4-inch-thick planks. Arrange on the prepared baking sheet in a single layer and sprinkle liberally with the 1 teaspoon kosher salt. Let stand for 15 to 30 minutes. You should see tiny moisture bubbles on the eggplant’s surface. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 400ºF.
• Pat the eggplant slices dry with paper towels to get rid of the moisture and salt. Lightly brush the eggplant with the 1 tablespoon olive oil. Roast until just starting to become pliable, 15 to 20 minutes. Meanwhile, beat the 1 egg in a medium bowl. Add the 15 ounces ricotta, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, 1 cup of the mozzarella cheese, and 1/4 cup of the Parmesan cheese. Stir to combine.
• Remove the eggplant from the oven. Reduce the oven temperature to 375ºF.
• Spread about 1/4 cup of the marinara sauce on the bottom on a 9 x 13-inch baking dish. Arrange about 6 eggplant slices on the sauce (it’s okay if they overlap a little). Dollop 1/3 of the ricotta mixture on top and gently spread it across the eggplant, followed by a thin layer of marinara. Repeat with 2 more layers of the eggplant, ricotta mixture, and marinara. After the final layer of marinara, sprinkle the lasagna with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan.
• Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. Uncover and continue baking until the cheese is golden brown and bubbly, 15 to 20 minutes more. Let stand at least 15 minutes before serving. Garnish with parsley if desired.