
You can make carb-free “pasta” with a vegetable substitute: eggplant! Slice them into thin strips and bake it into a delicious eggplant lasagna.

Eggplant Lasagna Recipe
Eggplant lasagna is a delicious way to eat your vegetables!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Resting Time 30 minutes mins
Total Time 30 minutes mins
Course Side Dishes
Cuisine Others
Servings 2 to 3
Ingredients
Eggplant Lasagna Ingredients
- 2 medium eggplant sliced
- Salt tot aste
- 1 tablespoon olive oil
- 1 Cup marinara sauce store-bought
- 200 Grams italian sausage crunbled and cooked through
- 3/4 Cup parmesan cheese grated
Instructions
- Thinly slice eggplants using a mandoline with a straight blade, or with a knife. Season liberally with salt and let slices sit for 5 to 10 minutes, or until moisture is released. Pat slices dry with a kitchen towel.
- Heat olive oil on a skillet over medium-high heat, then brown slices on both sides. Set aside to cool.
- In a medium, oven-safe dish, evenly alternate layers of marinara sauce, Italian sausage, Parmesan cheese, and cooked eggplant, making 4 to 5 layers. Top with cheese and bake in a 350°F preheated oven for 15 to 20 minutes or until cheese is golden brown.
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