Low Carb Eggplant Parm Lasagna Casserole
Servings: 9 people
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.
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.
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.
Serving: 1slice | Calories: 376kcal | Carbohydrates: 7g | Protein: 22g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 112mg | Sodium: 973mg | Potassium: 381mg | Fiber: 3g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 6.6mg | Calcium: 310mg | Iron: 4.1mg
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