Keto Low Carb Eggplant Lasagna Casserole

This low carb eggplant parm lasagna casserole combines the tastes of two popular dishes. It makes a very delicious and filling meal.

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.

You can use either bulk or link sausage in mild or hot. I thought the spicy sausage gave this low carb eggplant parm lasagna casserole a nice flavor. My eggplant was just picked fresh out of the garden.

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.

I’ve been finding all sorts of delicious ways to cook up eggplant. A few of my favorites, including this low carb eggplant parm 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?

How Many Carbs are in Low Carb Eggplant Lasagna?

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 that you decide to use in your version of this low carb eggplant lasagna recipe!

Is Eggplant Keto Friendly?

In short, the answer is YES! Just one cup of eggplant contains 20 calories, 4.8 grams of carbs (2.9 being sugar), 1 g of protein and 3 g of fiber.

Eggplant is high in antioxidants and fiber while being low in calories! It’s a great addition to any keto diet.

Ingredients in the Keto Low Carb Eggplant Lasagna Casserole

I used the following ingredients to make my eggplant lasagna:

• sausage
• tomato or marinara sauce (sugar-free)
• eggplant
• cottage cheese
• parmesan cheese
• egg
• mozzarella cheese
• oregano

But there are a variety of substitutions that can be made within this recipe if you’d like to change it up. To start with, the sausage can be any heat level your family enjoys. You can also use chorizo or hamburger.

And although eggplants were used, other low carb vegetables like spinach would work as well. Layering thin slices of zucchini works too!

Also, if you don’t have cottage cheese or not a fan, you can replace with Ricotta cheese. I use either cheese in my lasagna recipes.

How To Make Low Carb Eggplant Lasagna Casserole Recipe

Completing the Low Carb Eggplant Casserole Dish

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. Be sure to leave a comment if you do give it a try to let us know how it turned out.

Print Pin Review

Low Carb Eggplant Parm Lasagna Casserole

This low carb sausage, eggplant, and cheese casserole tastes like a cross between eggplant Parmesan and lasagna. It makes a very delicious and filling meal.

Course Main Course

Cuisine American

Keyword low carb eggplant recipe, low carb lasagna

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 9 people

Calories 376kcal

Author Lisa | Low Carb Yum

Ingredients

• 1 pound sausage cooked and drained
• 8 ounces tomato sauce
• 1 eggplant medium sized (about 2 lb each)
• 1 1/4 cups cottage cheese
• 1/4 cup parmesan cheese
• 1 large egg beaten
• 2 cups mozzarella cheese
• 1/2 teaspoon oregano

US Customary - Metric

Instructions

• 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 cooked eggplant. 
• Mix egg with cottage cheese, parmesan cheese, and 1/4 cup of the mozzarella cheese. Spread cheese mixture over eggplant. 
• Layer the sausage mixture over the cheese then sprinkle oregano over it. 
• Sprinkle the remaining mozzarella cheese on top.
  
• Bake in 350 oven for about 30 minutes or until cheese has browned on top.

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Notes

TIP: There are a variety of substitutions that can be made within this recipe. To start, the sausage can be any heat level your family enjoys. You can also use chorizo or hamburger.

TIP: Although egg plants were used, other low carb vegetables like spinach would work as well. Layering thin slices of zucchini would work too!

TIP: If you don't have cottage cheese or not a fan, you can replace with Ricotta cheese.

Nutrition

Nutrition Facts

Low Carb Eggplant Parm Lasagna Casserole

Amount Per Serving (1 slice)

Calories 376 Calories from Fat 243

% Daily Value*

Total Fat 27g 42%

Saturated Fat 12g 60%

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 112mg 37%

Sodium 973mg 41%

Potassium 381mg 11%

Total Carbohydrates 7g 2%

Dietary Fiber 3g 12%

Sugars 2g

Protein 22g 44%

Vitamin A 9%

Vitamin C 8%

Calcium 31%

Iron 23%

* Percent Daily Values are based on a 2000 calorie diet.

Note 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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About Lisa

Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:

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Unauthorized use and/or duplication of this material without express and written permission from this site’s owner, Lisa MarcAurele, is strictly prohibited.

Excerpts, single photos, and links may be used, provided that full and clear credit is given to LowCarbYum.com with appropriate and specific link back to the original content.

Post updated in February 2019. Originally published August 2010.