Eggplant Lasagna in a pan

Low-carb lasagna with stir fried eggplants and rich meat sauce will be an effortless, favorite meal for family and friends.  Swap the traditional lasagna noodles for fresh eggplants to lower carbs and increase nutrition. Be generous with cheese topping!

Serving Size: 6-8

Ingredients for Eggplant Lasagna

  • Japanese eggplants, 2
  • Ground beef, 500 gram
  • Minced garlic, 1 Tablespoon
  • Onion, 1, chopped
  • Sea salt, 1 teaspoon
  • Ground black pepper, ½ teaspoon
  • Italian seasoning, ¼ teaspoon
  • Marinara sauce, 2 Cups
  • Olive oil for stir fry
  • Shredded Mozzarella cheese, 2 Cups, divided
  • Grated Parmesan cheese, 1 Cup
  • Fresh parsley or basil for garnish

Instructions for Eggplant Lasagna

1.Preheat the oven to 190˚C (374˚F).

2.Cut eggplants lengthwise to thin slices that resemble the shape of lasagna noodles.

3.Stir fry eggplants with olive oil over medium heat for 2-3 minutes each side until they become soft. Set aside.

4.Stir fry minced garlic. Add ground beef and chopped onions and cook them until onions become soft and the meat is browned. Season with sea salt and pepper.

5.Pour marinara sauce into the mix and Italian seasoning and stir well. Let it simmer for 5-10 minutes.

6.In a glass baking dish, spread out cooked eggplant slices. Add the meat sauce in the next layer. Sprinkle half of shredded Mozzarella cheese evenly on top. Repeat the steps to assemble the ingredients.

7.Sprinkle grated Parmesan cheese on top before putting the pan in the oven.

8.Bake the lasagna for 30 minutes or until the cheese is fully melted and turns golden brown.

9.Let it rest for 15  minutes. Garnish with fresh parsley or basil and serve. You can refrigerate the leftovers upto 3 days.

Watch How to Make Eggplant Lasagna Step by Step

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