Eggpalnt Lasagna Keto

Is that what we see just a cover of what hides underneath? Make this eggplant lasagna recipe to see what lays underneath the cheese, is real!

As I recently have a little time, I had been searching on the internet the other day. Trying to find new, exciting ideas, inspiring dishes that I’ve never tried before, to delight my loved ones with. Looking for a while unfortunately couldn’t discover too many interesting things. Right before I thought to give up on it, I found this tempting and simple dessert by chance over Suncakemom. The dessert looked so fabulous on its photos, that required rapid action.

It absolutely was not so difficult to imagine just how it’s made, its taste and just how much boyfriend might want it. Mind you, it is very easy to please the guy when it comes to desserts. Yes, I am a blessed one. Or maybe he is.Anyway, I visited the website and followed the precise instuctions that were accompanied by impressive snap shots of the procedure. It really makes life faster and easier. I can suppose it’s a bit of a hassle to take photographs down the middle of baking in the kitchen because you ordinarily have sticky hands so that i highly appreciate the hard work she devote to make this post .

With that said I’m inspired to present my very own recipes in a similar way. Appreciate your the idea.

I had been fine tuning the initial recipe to make it for the taste of my loved ones. I can tell you it absolutely was a great success. They loved the taste, the consistency and enjoyed getting a treat like this during a lively week. They quite simply asked for lots more, many more. So next time I am not going to make the same miscalculation. I am gonna double the volume .

There are more Eggplant For Lasagna at SunCakeMom


Cut the eggplants up to about 0.08″ / 2mm thick slices.

Add salt and place them into a bowl for at least 10 minutes.

Place the eggplant slices into a greased or parchment papered baking tray so they don’t much cover each other.

Put them into a 400°F / 200°C preheated oven for about 10 minutes until they get a bit roasted here and there. Depending on the availability of baking sheets and oven capacity we may need to do several batches.

At the same time we are processing the eggplants pour some oil into a frying pan and brown the ground meat then add the tomato sauce and cook it until the tomato sauce water content reduced about at least a quarter. The whole process should take about 30 minutes.

Once the sauce is done, divide it into two parts and spread one half onto the bottom of a casserole dish. With more ingredients we can make more layers like in our keto cabbage lasagna or zucchini lasagna.

Place a layer of eggplants on top.

Mix basil with oregano and ricotta then spread half of it with half of sliced or grated mozzarella on top.

If we forgot to mix the basil and oregano with the ricotta, just sprinkle it on top and start spreading the other half of the sauce on top.

Repeat the layering of sauce, eggplant and cheese.

Place the lasagna under the broiler on maximum temperature on the top shelf until golden brown spots start to appear on the mozzarella for about 10 minutes then it’s ready to be served.