Recipe for Low-Carb Eggplant Lasagna

Eggplant is a wonderful swap for pasta because each cup has 3 grams of fiber and only 20 calories, compared with 200 calories for regular pasta. Plus, it soaks up flavors beautifully. This low-carb lasagna is a cheesy, layered eggplant casserole made with sliced eggplant instead of lasagna noodles. It’s baked until it’s bubbly and delicious.

Variations and Serving Suggestions

• Bell pepper strips or zucchini, sliced lengthwise, can substitute for eggplant.
• For a chunkier lasagna with more texture, add sliced mushrooms, bell pepper strips, or canned or fresh tomatoes.
• For extra protein, add vegetarian sausage, lean ground turkey, or chicken breast. Cook your meat in the skillet with the onion before using it.
• For a less cheesy, lower sodium lasagna, skip the cottage cheese.

Recipe for Low-Carb Eggplant Lasagna

Makes 6 servings

Ingredients:

• 1 egg
• 1 lb. container of nonfat cottage cheese
• 1 teaspoon of garlic powder
• ½ teaspoon of black pepper
• ¼ cup fresh basil leaves, torn
• 2 tablespoons of olive oil
• ½ large onion
• 2 medium eggplants, or about 2 lb.
• 24 ounces of pasta sauce (choose a low-sugar variety)
• 3 ounces (¾ cup) of shredded mozzarella cheese

Instructions:

1. Preheat the oven to 350 F.
2. Beat the egg in a bowl. Add the cottage cheese, garlic powder, basil leaves, and pepper, and mix well. Set aside.
3. Slice the eggplant into rounds about ¼-inch thick. 
4. Dice the onion.
5. Heat the oil in a skillet and add the onion. Cook for two minutes. Add the eggplant and cook for about 3 minutes on each side or until it begins to soften. Turn off the heat.
6. Spread some tomato sauce in the bottom of a 9 x 13 casserole dish or baking pan to thinly cover the bottom. Place a layer of eggplant on top of the sauce and spread a layer of cottage cheese on top of that. Add more sauce and continue to layer eggplant, cottage cheese, and sauce.
7. Sprinkle the mozzarella cheese on top of the casserole and bake it for 15 to 20 minutes or until the cheese is brown and bubbly.
8. Remove from the oven and let it cool slightly before serving.

Nutrition information per serving: calories: 210 kcal; total fat: 9 g; total carbohydrates: 16 g; sugar: 9 g; fiber: 4 g; protein: 17 g; sodium: 460 mg; cholesterol: 35 mg

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Reviewed by Heather Tonkins, Lark Heath Coach