Low Carb Eggplant Lasagna Recipe

1 Eggplant Medium.

1 tsp salt

6 oz mozzarella cheese

 15 oz ricotta cheese Full Fat

1 egg

8 oz Parmesan Romano cheese

1/2 tsp pepper

1/2 cup Parsley (15 g)

1 batch Low Carb Marinara

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INGREDIENTS

Step - 1

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Make the Marinara that you will be using or plan on using a pre-made sauce.

Step - 2

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Preheat the oven to 425°F (218.33C). Cut off the ends of the eggplant, then slice into 24 thin rounds.

Step - 3

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Sprinkle the eggplant slices LIGHTLY with salt on both sides and let sit for 10 minutes to draw out moisture. Do not over salt.

Step - 4

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Remove from the oven and set aside. Set oven to 350F.

Step - 5

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Mix all other ingredients EXCEPT 1/2 of cheese and marinara in a large bowl.

Step - 6

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Spoon a thin layer of the marinara sauce onto the bottom of the 9*13 inch casserole dish to keep the eggplant from sticking.

Step - 7

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Assemble the lasagna. Add a layer of 12 eggplant slices close together, covering the bottom of the dish. Add a layer of the ricotta mixture and spread in an even layer.

Step - 8

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Bake for 45 – 60 minutes, until cheese is fully melted and golden and bubbly.

Step - 9

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Remove the lasagna from the oven and let rest for 10- 15 minutes before serving to give the cheese time to set.

Step - 10

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Serve garnished with fresh basil or parsley if desired.

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