Keto Eggplant Lasagna

I've tried making an eggplant lasagna several times with several different combinations of ingredients.  It always turns out tasty, but doesn't necessarily act the way I want it to.   However, this keto eggplant lasagna is definitely my favorite - and I recommend following my directions (and learning from my mistakes).

Lasagna is a classic Italian dish that you shouldn't have to go without on the ketogenic diet.  I absolutely love lasagna.  The only problem is stopping at one slice.  The same is the case with this keto eggplant lasagna.   If you can't stop yourself from having more than one slice, maybe you shouldn't make it at all!  🙂  However, the good news is that this lasagna has less calories than a normal pasta lasagna, so if you have to have more than one piece, we won't tell!

As I said earlier, you should learn from my mistakes and make an awesome low carb eggplant lasagna the first time.  So here are my tips and tricks...

The Secret is in the Eggplant

Sliced eggplant makes a great replacement lasagna noodle, however, you must prep it correctly.  There are a few required steps to prepping the eggplant, and the longer you allow for each step, the better your eggplant lasagna will turn out.

1).  Remove the skin from the eggplant.

This is no doubt a necessity for a good eggplant lasagna.  When you bite into your finished lasagna, the last thing you want is a difficult time cutting through it.  Lasagna should be able to be cut easily with a fork.  If you leave the skin on, you're going to need a knife and taking each bite of your tasty lasagna is going to frustrate you.  Take my advice, and 2 extra minutes, and use a potato peeler to peel off the skin.

2).  Cut the eggplant short side wise.

This is simply because it will make the next step easier.

3).  Use a mandolin slicer for the same size slices.

If you have access to a mandolin slicer, you can cut the eggplant into the same size pieces.  This isn't necessarily a requirement, but it sure make for a better lasagna.  I prefer 1/4" thick slices or slightly smaller.  At this size the eggplant will get cooked through and will be easier to cut with a fork.

4).  Once you have sliced your eggplant into lasagna noodles, salt and sweat the eggplant noodles.

***Note:  This is one of the most important steps!

Salting and sweating the eggplant noodles is extremely easy, it just takes time to wait.  But as much more time you can give it, the better.  Salting the eggplant is simply laying out the eggplant slices across a pan and sprinkling salt all across the pieces.  Then waiting 15-20 minutes and the salt slowly will draw out some of the water from the eggplant.  The longer you let the eggplant sit, the better.  So if you have plenty of time to prep during the day, go for 30 minutes.  Once your time is over, use a paper towel to soak up the moisture that has been "sweated" by the eggplant.

You will then turn over each eggplant slice and repeat this procedure.

5).  Press out any excess moisture.

By this time you have done just about everything you can to remove excess moisture from the eggplant noodles.  However, if you've left your eggplant out for even longer than the recommended time, you've noticed it's losing even more water.  This is just fine and will make an even better eggplant lasagna.  BUT, take a towel and press out this excess moisture.  Simple lay down a towel, put a piece of eggplant on the towel, cover the top with the towel, and press down somewhat gently but somewhat firmly.

And that's it!  You've now prepped some awesome eggplant lasagna noodles.

After the prepping of the eggplant noodles, everything else is a piece of cake and pretty standard to lasagna, I might add.  There are a few different ingredients than a regular cream cheese and sour cream instead of ricotta cheese to keep the carbs lower, but it is so darn tasty.

The last recommendation I could say with this keto eggplant lasagna is that if you are using packaged Parmesan cheese, it could cause the lasagna to be extra salty.  That is just a forewarning - if that is all you have it will still taste pretty darn good!  Just don't add any extra salt!

Ok, now get to making this keto eggplant lasagna because there's definitely some preparation time involved!  But we promise, it will be worth it to eat a great lasagna again!

Print Recipe
Keto Eggplant Lasagna
A fantastic ketogenic eggplant lasagna recipe. Eggplant is a great lasagna noodle substitute...if you know what you're doing. Save yourself the time and learn from my trials and errors. This eggplant lasagna is the one.
Votes: 21
Rating: 3.57
Rate this recipe!
Course Dinner, Lunch
Cuisine Italian
Prep Time 1 hour
Cook Time 45 minutes
Passive Time 15 minutes
Course Dinner, Lunch
Cuisine Italian
Prep Time 1 hour
Cook Time 45 minutes
Passive Time 15 minutes
Votes: 21
Rating: 3.57
Rate this recipe!
  1. Wash eggplant. Remove ends from eggplant. Using a potato peeler, peel skin from eggplant.
  2. Cut eggplant in half width-wise. Using a slicer, cut slices of eggplant 1/4" thick.
  3. Lay out all slices of eggplant. Sprinkle salt evenly on all slices. Wait 15-20 minutes for the eggplant to "sweat". This step to remove excess water from the eggplant is important for a non-runny lasagna. After 15-20 minutes soak up the "sweat" with a towel or paper towel.
  4. Turn all the slices of eggplant over and repeat (salt, wait 15-20 minutes, dry up "sweat").
  5. During the sweating you can brown the ground beef. Cook on medium-low heat in a non-stick skillet, covered. Add seasonings to meat as it's cooking. If you are using a seasoned sauce, like pizza sauce or spaghetti sauce do not add more seasoning. As the meat is cooking, cut into into small pieces. Drain excess liquid from the pan and set aside.
  6. Soften cream cheese in the microwave in a microwave safe bowl for about 30 seconds (less if you have a high powered microwave). You only want it softened and workable, not melted. Mash cream cheese.
  7. Add sour cream and 1 egg to the cream cheese and stir until fully mixed.
  8. Spread 1/3 cup of tomato sauce on bottom of 9x13" pan.
  9. Sprinkle 1/2 of the cooked ground beef across bottom of pan.
  10. Squeeze the last bit of moisture out of 1/2 of the eggplant pieces with a towel. Spread them across the 9x13" pan evenly in one layer.
  11. Evenly spread 3/4 of the cream cheese mixture on top of the eggplant noodles.
  12. Spread 2/3 cup of tomato sauce on top of cream cheese mixture.
  13. Sprinkle the second 1/2 of the ground beef on top of the tomato sauce.
  14. Sprinkle 1 cup of shredded mozzarella on top of ground beef.
  15. Sprinkle 1/4 cup parmesan cheese on top of mozzarella.
  16. Squeeze the last bit of moisture out of the second 1/2 of the eggplant pieces with a towel. Spread them across the 9x13" pan evenly in one layer.
  17. Spread the rest of the cream cheese mixture evenly on top of the eggplant.
  18. Spread 1/3 cup tomato sauce on top of cream cheese mixture.
  19. Sprinkle with 1.5 cups of shredded mozzarella cheese on top of tomato sauce.
  20. Sprinkle with 1/4 cup of parmesan cheese.
  21. Cover with aluminum foil.
  22. Bake in at preheated oven at 375F for 25 minutes. Remove foil and cook for another 20-25 minutes until cheese begins to brown.
  23. Remove from oven and let rest for 15 minutes. In the last 5 minutes you can cut into 8 slices, but don't remove from pan until 15 minutes.
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Nutrition Facts
Keto Eggplant Lasagna
Amount Per Serving
Calories 363 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 15g 75%
Trans Fat 0.3g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 3g
Cholesterol 113mg 38%
Sodium 691mg 29%
Potassium 302mg 9%
Total Carbohydrates 13g 4%
Dietary Fiber 4g 16%
Sugars 5g
Protein 21g 42%
Vitamin A 21%
Vitamin C 12%
Calcium 36%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

  1. Very good. I left skin on eggplant and pre-roasted slices 10 minutes. I also used Italian sausage and ground pork for meat. Rao’s marinara sauce was used instead of homemade version.

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