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.
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.
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 lasagna...like 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!