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Quarantined in the Kitchen - Keto Eggplant Lasagna

Apr 1, 2020 8:33:10 AM / by Quinsig Wyvern

eggplant lasagna

Keto Eggplant Lasagna

Whether you're a low-carber, looking to try low-carb or a bread addict, this recipe is for everyone. It's hot, cheesy, tasty and packed with all sorts of good reasons to eat it... especially now. Side note, did you know it's a fruit, not a vegetable? Yep, that's a fact. So why is it so good for you? It helps with heart health, bone health, digestion, and it's been said to help prevent cancer. It's low in carbs and sodium. They’re a great source of vitamin C, vitamin K, vitamin B6, thiamine, niacin, magnesium, manganese, phosphorus, copper, fiber, folic acid, potassium, and more!

Convinced? Let's get it started.


  • 4 Large eggplants
  • Olive oil
  • Salt & pepper
  • 6 Cloves garlic minced (may substitute 1 ½ tsp garlic powder)
  • 32 oz Ricotta (may substitute cottage cheese)
  • 4 Eggs
  • 1 cup parmesan
  • Jar of your favorite pasta sauce
  • 1 bag shredded mozzarella


  1. Preheat oven 400 degrees
  2. Cut eggplants lengthwise into ¾” thick slices (4 slices from each eggplant)
  3. Coat each slice with olive oil and place on a lined baking sheet
  4. Spread garlic on top each slice, and sprinkle with Salt & Pepper to taste
  5. Bake eggplant 15 minutes and remove from oven
  6. Lower oven to 350 degrees
  7. In separate bowl combine ricotta, egg, and parmesan
  8. In 9x13 glass pan, layer ½ jar sauce, then layer 8 eggplant slices
  9. Top eggplant layer evenly with Ricotta Mix
  10. Layer remaining 8 eggplant slices
  11. Top with remainder of jar sauce
  12. Sprinkle top with shredded mozzarella
  13. Cover with aluminum foil, bake 30 minutes
  14. Remove foil and bake additional 15 minutes
Quinsig Wyvern

Written by Quinsig Wyvern

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