Egg Plant Lasagna (Low Carb)

5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 326.3
  • Total Fat: 25.0 g
  • Cholesterol: 90.4 mg
  • Sodium: 717.0 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 18.0 g

View full nutritional breakdown of Egg Plant Lasagna (Low Carb) calories by ingredient

Number of Servings: 9


    1 Large Purple Eggplant, sliced
    4 Tbsp EVOO
    1 Egg
    1 Container 15 oz Ricotta Cheese
    4 Cups Mozzarella Cheese, divided
    2 1/2 Cups Pasta Sauce
    Itialian Herbs
    Salt & Pepper to taste


Cut Egg plant into wide slices to use as noodles
Wipe each side with olive oil, salt & pepper to taste
Grill on indoor grill untill cooked through

Beat Egg, then add to Ricotta Cheese and 1 cup Mozzarella Cheese and mix well. Add Italian Seasoning to taste

In oven safe dish, spread small amount of pasta sauce on bottom to coat
Line grilled Egg Plant pieces along bottom of pan to cover
Layer with ricotta cheese mixture
Add 1 cup mozzarella cheese
Spoon Pasta Sauce over cheese mixture

Repeat with grilled Egg Plant pieces
Layer with remaining ricotta cheese mixture
Add 1 cup mozzarella cheese and spoon pasta sauce over cheese mixture

Arrange remaining Egg Plant pieces on top, add remaining pasta sauce and cover with final cup of Mozzarella Cheese

Cover in Aluminum Foil and bake in oven @ 350 degrees for about an hour. Remove foil for last 10 minutes to finish melting cheese . . let stand for 15 minutes

Serves 9

Number of Servings: 9

Recipe submitted by SparkPeople user JOJO6266.

Member Ratings For This Recipe

  • no profile photo

    yummy, I used a huge zucchini in stead of eggplant, but the concept was the same - 8/19/13

  • no profile photo

    really good! didnt use all the cheese - 3/14/13