This low-carb eggplant lasagna is a delightful twist on a classic dish, combining layers of tender eggplant, rich cheeses, and savory beef for a satisfying meal.
Preheat your oven to 425°F and prepare a baking sheet with non-stick spray.
Preheating the oven ensures even cooking from the start.
Slice the eggplants into 1/2-inch rounds.
Uniform slices help the eggplant cook evenly.
In a bowl, beat the egg until smooth. In another bowl, mix the parmesan cheese with a pinch of salt and pepper.
Adding seasoning to the cheese mixture enhances the flavor.
Dip each eggplant slice into the egg, then coat with the cheese mixture. Arrange on the baking sheet.
Press the cheese mixture onto the eggplant slices for better adhesion.
Bake the eggplant slices for 20 minutes, flipping halfway through.
Flipping ensures both sides are evenly cooked.
Lower the oven temperature to 350°F.
Allow the oven to cool slightly before baking the assembled dish.
Brown the ground beef in a skillet over medium heat.
Break up the beef into small pieces for even cooking.
In a 9x13 baking dish, spread a thin layer of marinara sauce. Layer half the baked eggplant slices on top.
A thin layer of sauce prevents sticking.
Spread half of the ricotta cheese over the eggplant slices, followed by half of the ground beef.
Use a spatula to spread the ricotta evenly.
Repeat the layers with the remaining eggplant slices, ricotta, and beef. Top with the remaining marinara sauce and mozzarella cheese.
Ensure the top layer is evenly covered with cheese for a golden crust.
Bake the assembled dish at 350°F for 20 minutes. Let it rest for 5 minutes before serving.
Resting allows the layers to set for easier serving.
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