“This low carb eggplant parm lasagna casserole combines the tastes of two popular dishes. It makes a very delicious and filling meal.” Keto Low Carb Eggplant Lasagna Casserole – You must try this recipe.
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- 1 pound sausage cooked and drained
- 8 ounces tomato sauce
- 1 eggplant medium sized (about 2 lb each)
- 1 1/4 cups cottage cheese
- 1/4 cup parmesan cheese
- 1 large egg beaten
- 2 cups mozzarella cheese
- 1/2 teaspoon oregano
- Preheat oven to 350 degrees F.
- Mix tomato sauce into cooked sausage. Set aside.
- Slice eggplant lengthwise into thin strips.
- Fry eggplant slices in a little oil until brown and softened. Line bottom of an 8×8 baking dish with cooked eggplant.
- Mix egg with cottage cheese, parmesan cheese, and 1/4 cup of the mozzarella cheese.
- Spread cheese mixture over eggplant.
- Layer the sausage mixture over the cheese then sprinkle oregano over it.
- Sprinkle the remaining mozzarella cheese on top.
- Bake in 350 oven for about 30 minutes or until cheese has browned on top.
- Enjoy! 🙂
- If you don’t have cottage cheese or not a fan, you can replace with Ricotta cheese.
Per Serving: 376 calories; 27 g fat; 7 g carbohydrates; 22 g protein.
Recipe by: Kiro, Photo Credit: Olga Bombologna
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