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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
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 1/4 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.
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Low Carb Eggplant Parm Lasagna Casserole
Recipe Video (Click on Image to Play)
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
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 half cooked eggplant.
- Mix egg with cottage cheese, parmesan cheese, and 1/4 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.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
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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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Post updated in February 2019. Originally published August 2010.
Kathy
One Question – there is only one layer of eggplant on the bottom? Lasagna normally has multi layers. Just wanted to make sure I am getting this right as it sound good.
Lisa MarcAurele
It’s better to divide everything in half for the layers so there is two layers of each.
Juliet
Absolutely delicious! I’m not much of a cook, but this was amazingly easy and so good. I did use Ricotta cheese instead of cottage cheese.
Mary
This is marked as freezer-friendly. What are the instructions for cooking after freezing?
Lisa MarcAurele
I just add in about 5 to 10 minutes to account for it being frozen.
Patti
Can you please explain how to do the eggplant? I’ve never cooked it before and I’m confused about the draining and salting part. Thanks!
Lisa MarcAurele
I like to salt it first (especially if it’s not homegrown or from a farmer’s market). This releases some of the moisture and makes it less bitter. Then, I just rinse them and fry them to soften them before baking. The salting part is optional, but I find it gives a better taste and texture.
Vickey
Thanks for the recipe! It is great! This is the lighter version of Greek Mussaka without the delicious bechamel!
Nick A.
Great, easy recipe. I double-decked it, so more like a lasagne, and put a layer of baby spinach in the middle. Added basil, and red pepper flakes, and used a meatloaf mix for the meat. Also added a little double cream to the sauce… I’m inspired by your recipes. Been doing Keto for just three months with terrific results (61 y.o. guy, lost 16 lbs in that time).
Happy to follow your recipes!
Lisa MarcAurele
Sounds delicious! Thanks for the support!
Lily Loor
It was delicious! This was the first recipe that I tried. I gave some to my daughter and she also loved it.
Mary Rose Hunt
Hi Lisa, I made this Lasagne yesterday and it was FABULOUS. I used minced beef and because I didn’t have cottage or ricotta I used cheddar cheese and an extra egg for the cheese mixture. I divided it into 5 meals for 2 (we are not big eaters) and froze 4 of them for later. My husband didn’t think he could eat it all, but he did. Thanks again
Lisa MarcAurele
I’ve never used cheddar in lasagna so now I’m curious to see how it tastes. I’m glad your husband enjoyed it too.
Claire
This was so delicious, I made it with Ground lamb!
Liz thomas
Best ever. Don’t need pasta.
Roader
Excellent recipe. Got a rave review from non-low-carb nephew. I used the long, skinny Chinese eggplant as it seems to have a milder taste. And no matter what kind of eggplant, I always salt it and let it drain for at least a half an hour before rinsing and baking. I got about a half a cup of water out of the amount of eggplant used for this recipe. It browns faster in the oven and doesn’t make the casserole soupy.
Lisa MarcAurele
I agree! Salting the eggplant not only removes the excess liquid but it helps get rid of any bitter taste. Thanks for the tip!
Shirin
Hi Liza
Is there is vedeo for eggplant lasagna ?
How we should brown eggplant first ?
Thank you
Lisa MarcAurele
I find it easiest to brown it in the oven. You can fry it in a pan, but baking is less messy and quicker.
Shirin
Thank you so much
Is there is any video for this .
Lisa MarcAurele
There is a video of this recipe in the post.
Pam Magee
I don’t eat pork or beef, would ground turkey work for this recipe?
Lisa
Any ground meat works!
Sally
How do I get the recipes?
Lisa
It’s at the bottom of the post.
Denise
Do you know the fiber content? Looks delicious, can’t wait to try it!
Lisa
It’s about 3 grams. Some of the other numbers seemed off so the data has been updated.
Lisa
How do you give out macros per serving when using “medium sized eggplant” as a measurement? Could you give a weight at least?
Lisa
A medium eggplant is a little over 2 pounds.
Glynda
How many servings total are in the recipe?
Lisa
There’s 9 servings. Added that information to the recipe.
Chantal
How many servings per dish plz? I looked but can’t seem too see it and ty
Lisa
9 servings. Info has been added.
Lanie Hernandez
I made this early. Thank you for the recipe. My picky-eater son ate it too. Happy Mom here.
Lisa
Awesome! 🙂
Patricia
I am goter try this low carb Egg plant lasagna casserole that so good yummy can.t wait to try it
Lisa
Hope you like it as much as we did!