Low Carbsouth Beach Eggplant Lasagna Recipes

LOW-CARB EGGPLANT LASAGNA

Steps:

• Preheat oven to 375°F. Arrange the eggplant slices in a single layer on a clean surface.
• Sprinkle the slices with coarse salt, and set aside for 10 minutes. Remove the excess moisture and salt with a paper towel.
• In a grill pan, place the eggplant slices, and grill for about 3 minutes per side. Please, don't skip the steps 3 and 4. They are very important to avoid the lasagna becoming too soupy.
• In a medium bowl, mix the ricotta cheese, Parmesan cheese, and an egg. Stir well.
• In a casserole, spread some tomato sauce on the bottom. Place 5 or 6 eggplant slices on top to cover the sauce.
• Spread some of the ricotta cheese mixture over the eggplant slices, and top with the mozzarella cheese. Repeat the layers until all your ingredients are used.
• Top with the sauce, mozzarella, and Parmesan.
• Bake 40 minutes covered and then 10 minutes uncovered. Let stand about 10 minutes before serving. Garnish with parsley.

I LOST MY NOODLES! LOW CARB/SOUTH BEACH EGGPLANT LASAGNA

Steps:

• Preheat oven to 425 degrees.
• Spray cookie sheet, arrange eggplant slices and season with salt and pepper.
• Cook slices 5 minutes on each side.
• Lower oven temp to 375.
• Brown meat, onion and garlic in olive oil for 5 minutes.
• Add red pepper and mushrooms, and cook 5 minutes.
• Add spinach, tomatoes, tomato sauce, spices and wine and simmer for 5-10 minutes.
• Blend ricotta, egg and Green onion.
• Blend together Mozzarella and Parmesan Cheese.
• Spread 1/3 of meat sauce in bottom of 9" x 13" glass pan.
• Layer ½ eggplant slices
• Dollop and Spread ½ ricotta
• Layer 1/3 mozzarella/parmesan mixture.
• REPEAT
• Add last layer of sauce, then mozzarella/parmesan mixture on top.
• Cover with foil and bake at 375 degrees for 1 hour.
• Remove foil and bake or broil another 5-10 minutes until cheese is browned.
• Let it rest 10 minutes before slicing, if you can wait that long!

LOW-CARB EGGPLANT LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick.
• Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels to remove excess liquid.
• Lightly grease a griddle pan with olive oil and heat over medium heat. Grill the eggplant slices for 2-3 minutes on each side, or until grill marks are visible. Remove from the pan and set aside.
• In a medium saucepan, heat a drizzle of olive oil over medium-low heat, then add the garlic and red pepper flakes. Sauté for about 3 minutes, until the garlic is fragrant but not browned. Add the crushed tomatoes and 1 teaspoon of salt, stirring well to incorporate the garlic and red pepper. Simmer for 10 minutes, reducing the heat if the sauce begins to bubble too much. Add the basil and stir to combine. Remove from the heat and set aside.
• In a medium bowl, beat the egg, then add the ricotta, 1½ cups (150 g) of mozzarella, ¾ cup (80 g) of Parmesan, and the Italian seasoning. Mix well to combine.
• Assemble the lasagna. In a 9x13-inch (23x33-cm) baking dish, add enough sauce to cover the bottom of the dish and spread in an even layer. Add a layer of eggplant slices, covering the bottom of the dish completely. It's okay if the eggplant slices overlap slightly. Add a layer of the ricotta mixture and spread in a thin, even layer. Repeat with the remaining ingredients, finishing with a layer of sauce. Sprinkle the remaining mozzarella and Parmesan on top.
• Bake for 45 minutes, until cheese is fully melted.
• Turn the broiler on high and broil for 5 minutes, or until the cheese on top is browned and bubbly.
• Remove the lasagna from the oven and let rest for 15-20 minutes before serving to give the lasagna time to set.
• Serve garnished with fresh basil.
• Enjoy!