Print

Eggplant Recipes (Low Carb) | Layered mini lasagna bowls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender roasted eggplant slices layered with rich ground meat sauce, creamy ricotta, and melted mozzarella in personal-sized ramekins. A cozy, Italian-inspired dish with bold flavor and no pasta.

Ingredients

Scale

  • 2 medium eggplants, sliced into ¼-inch rounds

  • 1 tbsp olive oil

  • 1 lb ground beef or pork

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1½ cups crushed tomatoes or marinara

  • 1 tsp Italian seasoning

  • 1 cup ricotta cheese

  • 1 egg

  • ¼ cup grated Parmesan

  • 1 cup shredded mozzarella

  • Salt, pepper, and fresh basil (optional)

Instructions

  • Preheat oven to 400°F. Salt eggplant slices and let sit 30 minutes. Pat dry. Roast on a baking sheet for 20–25 minutes. Set aside.

  • In a skillet, sauté onion and garlic in olive oil. Add meat and cook until browned. Stir in tomato sauce and seasoning. Simmer 10–15 minutes.

  • In a bowl, mix ricotta, egg, Parmesan, salt, and pepper.

  • In ramekins, layer sauce, eggplant, ricotta, mozzarella. Repeat. Top with sauce, mozzarella, and Parmesan.

  • Bake at 375°F for 25–30 minutes until bubbling. Broil for golden tops, if desired.

  • Rest 5–10 minutes before serving.

Notes

  • Vegetarian: Use sautéed mushrooms or spinach instead of meat.

  • Make ahead: Assemble up to 1 day in advance and bake before serving.

  • Gluten-free and low-carb friendly.

Find it online: https://dryrecipes.com/eggplant-recipes-low-carb-layered-mini-lasagna-bowls/