Low-Carb Eggplant Parmesan Lasagna Recipe for Keto Meals

Lower-Carb Parmesan Eggplant Lasagna — two Italian favorites combined into an easy, satisfying dish. Eggplant “noodles” make this lasagna lower in carbs and naturally gluten-free.

This recipe was originally published in 2018 and has been updated.

I don’t always reach for pasta, but give me something stuffed or layered with sauce and cheese and I’m in. Eggplant parmesan meets classic lasagna in this recipe, so you get the best of both worlds: tender, breaded eggplant slices serving as low-carb noodles layered with a flavorful turkey tomato sauce and creamy ricotta.

This dish is hearty enough for family dinners but lighter than traditional lasagna. It’s a great option when you want the comfort of cheese and tomato sauce without a heavy pasta base.

What makes this recipe delicious & healthy

• Eggplant for structure and nutrition
• Lean ground turkey for protein
• Whole milk ricotta for creaminess
• Part-skim mozzarella for melty topping
• Gluten-free breadcrumbs (or almond flour) to keep it lower-carb
• Simple tomato sauce and seasonings for classic Italian flavor

How to make this Eggplant Lasagna Recipe

Begin by peeling one large eggplant and slicing it thinly lengthwise into about 18 slices. Sprinkle the slices with 1 teaspoon of salt and let them rest for 30 minutes to draw out moisture. Preheat the oven to 375°F and line two large baking sheets with foil.

Set up two shallow dishes: ½ cup milk in one and 1 cup gluten-free Italian breadcrumbs in the other (or use almond flour plus 1 teaspoon Italian seasoning). Wipe excess salt and moisture off the eggplant slices, dip each slice first in milk, then in the breadcrumbs, and arrange them on the prepared baking sheets.

Bake the breaded eggplant for about 20 minutes, until golden brown, then let cool. While the eggplant bakes, brown 1 pound of lean ground turkey in a large skillet over medium-high heat. Pour in a 28-ounce container of tomato sauce, stir to combine, and remove from heat.

In a bowl, mix 1 large egg with a 15-ounce container of whole milk ricotta until smooth. To assemble, spread a large spoonful of sauce across the bottom of a 9×13-inch baking dish. Layer eggplant slices to cover the dish, spread half of the ricotta mixture over the eggplant, and sprinkle with about ½ cup shredded mozzarella.

Repeat the layers once more, finishing with a final layer of eggplant slices topped with the remaining shredded mozzarella (about ½ cup). Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 10 minutes to brown the top. Allow the lasagna to rest 5–10 minutes before slicing and serving.

Pro Tips

• Overlap the eggplant slices slightly so the layers hold together when serving.
• If using almond flour instead of breadcrumbs, add 1 teaspoon of Italian seasoning to the coating for more flavor.

FAQs

Does this eggplant lasagna freeze well?

Eggplant has a higher water content than pasta, so freezing can change the texture. It may be better to prepare and refrigerate leftovers for a few days rather than freeze, or freeze portions before baking for best results.

Should I peel the eggplant first?

Peeling is recommended for a smoother texture. Leaving some skin is optional for color, but peeling and salting the slices helps remove any bitterness and improves the final mouthfeel.

How many carbs does this recipe have?

Each serving contains roughly 15 grams of carbohydrates; the entire recipe totals about 120 grams of carbs.

Money-Saving Tips for this Eggplant Lasagna Recipe

• Buy in bulk. Larger containers of staples like ricotta or milk are often more economical if you’ll use the extras.
• Choose store brands. Breadcrumbs, tomato sauce, and other basics are usually just as good and less expensive when bought as store brands.
• Shred your own cheese. Purchasing a block and shredding it yourself saves money and tastes fresher than pre-shredded cheese.

Did you make this recipe? Leave a rating and comment to share how it turned out!

Lower-Carb Eggplant Parm Lasagna

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5 from 3 reviews

• Author: Emily Cooper, RDN
• Total Time: 1 hour 30 minutes
• Yield: 8 servings