Eggplant lasagna – who would have thunk it? I don’t even like eggplant much but this one is good.
I have said it a million times and I’ll say it a million more: my patients know everything… From spa recommendations to swimming lessons I have gotten some great recommendations from my patients over the years. This time it was an awesome recipe for Eggplant Lasagna with just three ingredients. It is healthy, gluten free, keto friendly, easy, fast and delicious.
A huge thank you to my patient Ramona Cooperstock (who gave me permission to put her name here) for this recipe and the ok to share it. She got it from her friend Elizabeth Katchen who got it from HER friend Karina Klier – all of these awesome ladies (who I don’t know) gave me permission to put this recipe here for you! Thank you so much ladies!
Girls rock don’t they?
Ok for this mouthwatering keto friendly healthy Eggplant lasagna you need a sum total of 3 ingredients:
One jar of your favourite tomato sauce
A large bag of shredded mozzarella cheese (or Italian blend) – or feel free to shred it yourself but who needs the work?
Next time I make it I will also add layers of ricotta cheese in between too because I love ricotta and missed it from the lasagna.
Preheat oven to 400 degrees F. Cut the eggplant as thin as you can with a sharp knife into circles. You have just finished the most challenging and difficulty part of this recipe. In a pyrex rectangular pan begin layering items – start with a layer of sauce then do:
eggplant, sauce, cheese and continue for a few layers until you run out of ingredients finishing with cheese. If you want to add ricotta i would do it over over the sauce under the grated mozza.
Bake for 40 minutes. Really that is it.
Jazzing up your Eggplant Lasagna
Instead of ricotta you can use soft tofu… also feel free to spice things up with some garlic or fresh basil, add a layer of mushroom or anything else that may strike your fancy – just the way you do with a noodle-full lasagna… let me know how it turns out!