This low-carb keto eggplant lasagna casserole combines the tastes of two popular dishes. It makes a very delicious and filling meal!
Why you'll love it
This is an easy Italian-style casserole that tastes like a cross between eggplant parmesan and lasagna. I used hot Italian sausage and sliced it up after it was cooked.
Eggplant lasagna will feed your entire family - and give them a boost of nutrition while they enjoy all the cheesy goodness.
You really can't get much better than creamy cottage cheese (or ricotta cheese), healthy eggplant, meat sauce, and your favorite type of meat. It's hearty and an entire meal in a casserole dish.
This eggplant lasagna is also the perfect thing to make for your weekly meal prep too!
I've been finding all sorts of delicious ways to cook up eggplant. A few of my favorites, including this keto eggplant lasagna casserole, are in this recipe collection.
Eggplant Parmesan Casserole is another great dish that can easily be made low carb using a pork rind based breading. What's your favorite way to cook eggplant?
I used the following ingredients to make my keto eggplant lasagna recipe.
You can use either bulk or link sausage in mild or hot. I thought the spicy sausage gave this low-carb eggplant casserole a nice flavor.
Sausage can be any heat level your family enjoys. You can also use chorizo or hamburger.
Tomato or marinara sauce (sugar-free)
Either make your own tomato or marinara sauce or use a sugar-free variety that you buy from the store.
My eggplant was just picked fresh out of the garden. Roasting the eggplant slices elevates the entire dish, but you don't have to roast or grill them first.
Although eggplants were used, other low-carb vegetables like spinach would work as well. Layering thin slices of zucchini works too!
If you don't like cottage cheese, replace it with ricotta cheese. You can even make a mixture with both cottage and ricotta cheese.
Grate parmesan cheese at home. There is nothing like the taste of freshly grated parmesan.
This is the binding agent. It holds all the ingredients in the cheese mixture together.
I love how well mozzarella cheese melts. Use plenty of it on top.
Use your favorite Italian spices. Oregano is important, but you can add some parsley and basil.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Salt the eggplant. If the eggplant is store-bought, you may want to salt it and let it sit in a colander to remove any bitterness. And you can remove the skin if desired.
- Add a crunchy topping. Sprinkle almond flour or pork rinds on top. This gives it a delightfully crispy topping.
- Fill with more veggies. Add some zucchini and mushrooms to make this casserole more filling.
- Be liberal with herbs. Use your favorite Italian seasoning blend.
This is one of my favorite low-carb lasagna recipes because it is so easy to make. Here's a bit more information about how I made this healthy eggplant lasagna.
Make the meat sauce
To get started on the recipe, I first preheat the oven to 350°F. Then, I cook up my sausage in a skillet, remove it from heat, and mix the tomato sauce into the cooked sausage.
Prepare the eggplant
While the meat is cooking, prepare the eggplant slices by cutting the eggplant lengthwise into thin strips. The strips are then fried in a little oil until brown and softened.
Make the cheese mixture
Prep the cheese mixture by mixing an egg with cottage cheese, parmesan cheese, and ¼ cup mozzarella cheese.
Layer the ingredients
To begin layering your casserole, place the cooked eggplant slices at the bottom of an 8×8 baking dish.
Then, spread the cheese mixture over the eggplant.
Next, spread the sausage mixture over the cheese. Sprinkle a little oregano over the sausage layer.
Then, top it all off with the remaining mozzarella cheese.
Bake the lasagna
Pop the layered keto eggplant lasagna dish into the preheated oven and bake for about 30 minutes or until cheese has browned on top.
️ Serving suggestions
Whenever I am making a casserole dish that is topped with cheese, I love to finish the dish off with something green.
For this low-carb eggplant casserole, I topped it off with some fresh basil. If you have parsley on hand, that will work too!
This is a nice comforting meal that your family is sure to enjoy. The eggplant lasagna taste is sure to please.
There are a lot of different ways you can change up this eggplant lasagna. If you make any adjustments, please let me know in the comments.
- Switch up the meat. Use ground beef instead of sausage.
- Make it spicier. Add some red pepper flakes to the casserole.
- Garnish it. Sprinkle green onions or parsley on top before you serve it.
- Use zucchini noodles. Bake this dish with zucchini noodles instead of sliced eggplant.
For our version, there are 376 calories, 22 g of protein, and just 7 grams of carbs! These numbers can fluctuate depending on the ingredients you decide to use in your version of this low-carb eggplant lasagna recipe!
In short, the answer is YES! Just one cup of eggplant contains 20 calories, 4.8 grams of carbs (2.9 being sugar), 1g of protein, and 3g of fiber. Eggplant is high in antioxidants and fiber while being low in calories! It's a great addition to any keto diet.
If you love cheesy casseroles, here are a few more delicious keto recipes you may enjoy.
- Chicken Cordon Bleu Casserole combines creamy cheese sauce and tender chicken with ham pieces.
- Cheeseburger Casserole is an easy way to enjoy a burger and your favorite toppings all in one dish.
- Keto Philly Cheesesteak Casserole is a delicious and simple meal perfect for any night of the week.
- Low-Carb Taco Casserole is a great way to get your taco fix without all of the carbs.
- Low-Carb Chicken Parmesan Casserole combines the flavors of three popular Italian dishes into one tasty meal!
Keto Eggplant Lasagna Casserole
- 1 pound sausage cooked and drained
- 8 ounces tomato sauce
- 1 medium eggplant about 2 pounds
- 1 ¼ cups cottage cheese
- ¼ cup parmesan cheese
- 1 large egg beaten
- 2 cups mozzarella cheese
- ½ teaspoon oregano
- Preheat oven to 350 degrees F. Mix tomato sauce into cooked sausage. Set aside.
- Slice eggplant lengthwise into thin strips. Fry eggplant slices in a little oil until brown and softened. Line bottom of an 8×8 baking dish with half cooked eggplant.
- Mix egg with cottage cheese, parmesan cheese, and ¼ cup of the mozzarella cheese. Spread half cheese mixture over eggplant.
- Layer the sausage mixture over the cheese then sprinkle oregano over it. Repeat layers.
- Sprinkle the remaining mozzarella cheese on top.
- Bake in 350 oven for about 30 minutes or until cheese has browned on top.
Array ( [serving_size] => 1 [calories] => 376 [carbohydrates] => 7 [protein] => 22 [fat] => 27 [saturated_fat] => 12 [polyunsaturated_fat] => 2 [monounsaturated_fat] => 11 [cholesterol] => 112 [sodium] => 973 [potassium] => 381 [fiber] => 3 [sugar] => 2 [vitamin_a] => 450 [vitamin_c] => 6.6 [calcium] => 310 [iron] => 4.1 [serving_unit] => slice )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First published February 4, 2019. Last updated August 30, 2022, with new images and additional recipe information.