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Additional Info
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.
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Low Carb Eggplant Parm Lasagna Casserole
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 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.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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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.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Juliet says
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 says
This is marked as freezer-friendly. What are the instructions for cooking after freezing?
Lisa MarcAurele says
I just add in about 5 to 10 minutes to account for it being frozen.
Patti says
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 says
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 says
Thanks for the recipe! It is great! This is the lighter version of Greek Mussaka without the delicious bechamel!
Nick A. says
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 says
Sounds delicious! Thanks for the support!
Lily Loor says
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 says
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 says
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 says
This was so delicious, I made it with Ground lamb!
Liz thomas says
Best ever. Don’t need pasta.
Roader says
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 says
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 says
Hi Liza
Is there is vedeo for eggplant lasagna ?
How we should brown eggplant first ?
Thank you
Lisa MarcAurele says
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 says
Thank you so much
Is there is any video for this .
Lisa MarcAurele says
There is a video of this recipe in the post.
Pam Magee says
I don’t eat pork or beef, would ground turkey work for this recipe?
Lisa says
Any ground meat works!
Sally says
How do I get the recipes?
Lisa says
It’s at the bottom of the post.
Denise says
Do you know the fiber content? Looks delicious, can’t wait to try it!
Lisa says
It’s about 3 grams. Some of the other numbers seemed off so the data has been updated.
Lisa says
How do you give out macros per serving when using “medium sized eggplant” as a measurement? Could you give a weight at least?
Lisa says
A medium eggplant is a little over 2 pounds.
Glynda says
How many servings total are in the recipe?
Lisa says
There’s 9 servings. Added that information to the recipe.
Chantal says
How many servings per dish plz? I looked but can’t seem too see it and ty
Lisa says
9 servings. Info has been added.
Lanie Hernandez says
I made this early. Thank you for the recipe. My picky-eater son ate it too. Happy Mom here.
Lisa says
Awesome! 🙂
Patricia says
I am goter try this low carb Egg plant lasagna casserole that so good yummy can.t wait to try it
Lisa says
Hope you like it as much as we did!