Easy Eggplant Lasagna- Low-Carb, THM S
Isn’t it fun to eat pretty food? There are some amazing colors out there that occur naturally in foods! Personally, purple is one of my favorites to eat (maybe it’s because my favorite color pink doesn’t show up too often in food!). Eggplant lasagna totally fits the bill, plus it has a bonus superpower for pregnant mommas!
This eggplant lasagna is so easy and so delish! You can assemble it in under 30 minutes up to several days in advance, wash all the dishes except the one it’s in, and it only takes 25-30 minutes to bake. I totally feel like I’m winning dinner when I can wash the pots and pans before we even eat the meal!
The first time I made this, it was for a friend who is a diabetic. I was trying to give him a healthy meal, and I served it with a big side salad. He raved about it and totally thought it had regular noodles in it, so much that he actually took extra insulin to account for white flour noodles! Yikes (and we found him something with sugar in it!)! So, please make sure any diabetics you serve this to know that it’s eggplant instead of noodles, but also rest assured that this low-carb option tastes a ton like the real thing!
We love this meal paired with a salad topped with bacon bits and vinaigrette and with these amazing low-carb cheddar biscuits. We like to melt 2-3 tablespoons of butter, add a dash of garlic powder, and spoon it over the top of the biscuits when they come out of the oven. Also, you can sprinkle a little dried parsley on top, too. This will be reminiscent of Red Lobster’s amazing cheddar biscuits. These don’t taste quite as much like the off plan version as my lasagna does, but when you’ve been eating healthy for a while, these make a wonderful treat!
Bonus for Mommas:
This is an excellent meal to make for an expectant momma when she’s at the end of her pregnancy! It’s definitely on my menu for the week that I hit 39 weeks!
Eggplant lasagna and eggplant Parmesan only has anecdotal evidence (stories from moms, no good research studies) to support its role inducing labor, but it could be a tasty way to encourage baby to come when you get to the end of your pregnancy! Medical providers speculate that it may be spices in the dish that actually encourage labor to start rather than the eggplant itself.
Oregano and basil have the potential to start labor, and sometimes the higher caloric load of lasagna or eggplant Parmesan can also encourage the body in the birthing process. I’m pretty sure that means that expectant mommas need to have the cheddar biscuits and a big salad with this recipe.
We used to live in the Atlanta, GA, area, and there is a restaurant there known for its (totally off the THM plan) Eggplant Parmesan. Scalini’s even has a birthday club for mommas that go into labor after eating their renowned dish! We tried it when I was 40 weeks, 2 days with my first little princess, and she ignored the magical eggplant mixture and stayed in place another 7 days!
Here’s Scalinin’s recipe if you want to try it, but I will be sticking with this amazing, on plan Eggplant Lasagna this time!
Love this easy, delicious eggplant lasagna!
- 1 large eggplant sliced thin
- garlic powder
- 1 pound ground beef
- 1 tsp minced garlic
- 32 oz no sugar added tomato sauce
- 1 Tbl Italian seasoning
- stevia to taste
- 1/2 tsp garlic powder
- Baked eggplant rounds
- Meat sauce
- Ricotta cheese
- 1-2 cups mozzarella cheese
Preheat oven to 400. Slice eggplant into thin, circular slices (1/4 inch if you can manage it), place on a cookie sheet, and sprinkle with garlic powder. Bake for 20 minutes, flip halfway through.
Brown beef and minced garlic in a pan over medium-high heat. Turn heat to medium, add the rest of the sauce ingredients. Stir and taste. Add additional spices and stevia as needed to taste.
Place a small amount of sauce on the bottom of a 9x13 pan to prevent eggplant from sticking. Layer eggplant, small smear of ricotta cheese, meat sauce, and a sprinkle of cheese. Repeat a second time. Bake at 400 for 25 minutes or until sauce bubbles and cheese starts to brown. Let rest for 5-10 minutes before slicing.
My pan size usually depends on the size of the eggplant. I have made this in a 9x9 dish before, but occasionally I'll get a giant eggplant and can make a big 9x13 pan. It also makes great leftovers, and like most Italian dishes, it's even better the second day!