Egg Plant Lasagna

IMG_1009Looking for the great taste of an Italian meal yet low in carbs, my egg plant lasagna is perfect and easy to make.

2 large egg plants sliced approximately 3/4 inch thick
16 oz marinara sauce of choice, I like homemade or prego traditional if I don’t have time to make my own sauce
6 tbs olive oil
kosher salt/pepper
1 large egg
1 15 oz container ricotta cheese
1 cup shredded mozzarella cheese
2 tbs oregano
1 small package of sliced pepperoni
In large pot heat the marinara sauce and pre heat your oven to 400 degrees.  Place egg plant slices on 2 seperate baking sheets.  Brush olive oil on both sides of the egg plant and season with salt and pepper.  Place the egg plant in the oven and bake the egg plant until soft and golden brown.  Turn the slices halfway through approximately 20 minutes.  In a large mixing bowl combine the ricotta cheese, mozzarella cheese leaving enough left to put on the top of the finished product and oregano.  In a baking dish spread some marinara sauce to cover the bottom.  Place the egg plant slices along the bottom.  Spread some ricotta cheese mixture on top of the egg plant.  Spread a little sauce over the ricotta and place another layer of egg plant down.  Repeat the process with ricotta and sauce.  Take the remaining mozarella cheese and spread on the top and take the pepperoni and place on the top like you would a pizza.  Cover and place in oven and bake for approximately 45 minutes.  Remove the foil and bake an additional 15 minutes.  Remove from oven and let rest approximately 10 minutes.  You now have a great low carb italian meal, CHEERS !!

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