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:
- tomato or marinara sauce (sugar-free)
- cottage cheese
- parmesan cheese
- mozzarella cheese
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
To get started on the recipe, I first preheat the oven to 350°F. Then, I cook up my sausage in a skillet, remove from heat, and mix in tomato sauce into cooked sausage.
While the meat is cooking, I’ll slice the eggplant lengthwise into thin strips. The slices are then fried in a little oil until brown and softened. A layer of the cooked eggplant is then placed at the bottom of an 8×8 baking dish.
The cheese mixture is prepared next by mixing egg with cottage cheese, parmesan cheese, and ¼ cup of the mozzarella cheese. This mixture is then spread over the eggplant.
Next, the sausage mixture is spread over the cheese. A little oregano is sprinkled over the sausage layer then it’s all topped off with the remaining mozzarella cheese.
The layered dish is then popped into the preheated oven and bake for about 30 minutes or until cheese has browned on top.
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.
Low Carb Eggplant Parm Lasagna Casserole
Recipe Video (Click on Image to Play)
- 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 )
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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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Post updated in February 2019. Originally published August 2010.