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.
Servings Prep Time
8slices 1hour
Cook Time Passive Time
45minutes 15minutes
Servings Prep Time
8slices 1hour
Cook Time Passive Time
45minutes 15minutes
Ingredients
Instructions
  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.