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In recent years, low-carb diets have surged in popularity, attracting a diverse range of individuals seeking healthier lifestyles. From keto enthusiasts to those simply looking to reduce their carbohydrate intake, the benefits of a low-carb diet are evident in improved energy levels, weight management, and enhanced mental clarity. One ingredient that has gained considerable attention in low-carb cooking is eggplant, known for its versatility and ability to substitute traditional high-carb components in various recipes.

Low-Carb Eggplant Lasagna

Discover a delightful twist on a classic comfort food with this Heavenly Low-Carb Eggplant Lasagna! Perfect for anyone following a low-carb or keto diet, this recipe uses eggplant in place of traditional pasta, making it not only healthier but packed with flavor. With layers of savory ground meat, creamy ricotta, and gooey mozzarella, this lasagna is both hearty and satisfying. Enjoy a nutritious meal that aligns with your dietary goals while indulging in a comforting favorite.
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Ingredients
  

2 medium eggplants, sliced into 1/4-inch thick rounds

1 lb (450g) ground beef, turkey, or a plant-based alternative

2 cups ricotta cheese

1 large egg

2 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese

3 cups marinara sauce (choose a low-sugar option for a healthier choice)

2 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon dried basil

Salt and pepper, to taste

Olive oil, for brushing

Fresh basil leaves, for garnish (optional)

Instructions
 

Prepare the Eggplants: Preheat your oven to 400°F (200°C). Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper. Lightly brush both sides of the slices with olive oil and sprinkle them with salt. Bake in the preheated oven for 15-20 minutes, until the eggplants are tender and slightly golden. Once done, remove them from the oven and let them cool.

    Cook the Meat: In a large skillet over medium heat, add your choice of ground beef, turkey, or a plant-based substitute. Stir in the minced garlic, dried oregano, dried basil, and season with salt and pepper. Continue to cook, stirring occasionally, until the meat is browned and cooked through. If there is excessive fat, drain it off, then incorporate the marinara sauce into the skillet. Allow the mixture to simmer for about 5 minutes.

      Prepare the Cheese Mixture: In a medium bowl, combine the ricotta cheese, large egg, grated Parmesan cheese, and a pinch of salt and pepper. Mix the ingredients thoroughly until well blended.

        Assemble the Lasagna: In a 9x13-inch baking dish, begin by spreading a thin layer of the meat sauce to cover the bottom of the dish. Next, layer the baked eggplant slices over the sauce. Spread half of the ricotta mixture evenly on top of the eggplant, followed by a third of the shredded mozzarella cheese. Repeat this layering process: meat sauce, eggplant, ricotta, and mozzarella, until all ingredients are utilized. Finally, finish with a layer of meat sauce topped with the remaining mozzarella cheese.

          Bake: Cover the lasagna with aluminum foil, ensuring it's snug, and bake in the preheated oven for 30 minutes. After this time, carefully remove the foil and continue baking for an additional 15-20 minutes. The lasagna is ready when the top layer is bubbling and beautifully golden.

            Cool and Serve: Let the lasagna cool for about 10 minutes before slicing. For a touch of freshness, garnish each serving with fresh basil leaves if desired. Enjoy this delicious low-carb eggplant lasagna!

              Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 6

                - Presentation Tips: Cut the lasagna into square portions and serve on individual plates. Drizzle with a bit of extra marinara sauce, and place a sprig of fresh basil on top for a pop of color.