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?
Low Carb Eggplant Parm Lasagna Casserole Recipe
Low Carb Eggplant Parm Lasagna Casserole
- 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
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 sausage mixture over the cheese. Spring oregano over sausage layer. Sprinkle the remaining mozzarella cheese on top.
Bake in 350 oven for about 30 minutes or until cheese has browned on top.