here’s a simple Keto Eggplant Lasagna recipe for you:


1 large eggplant, sliced lengthwise
1 pound ground beef
1 cup marinara sauce (low-carb)
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste


Preheat your oven to 375°F (190°C).
Salt the eggplant slices and let them sit for about 15 minutes to release excess moisture. Pat them dry with paper towels.
In a skillet, brown the ground beef over medium heat. Add garlic, oregano, basil, salt, and pepper. Stir in the marinara sauce and simmer for 5 minutes.
In a separate bowl, mix together ricotta, mozzarella, and Parmesan cheeses.
In a baking dish, layer the ingredients as follows: eggplant slices, meat sauce, cheese mixture. Repeat until you run out of ingredients, finishing with a layer of cheese on top.
Bake in the preheated oven for 30-35 minutes, until the cheese is bubbly and golden.
Let it cool for a few minutes before slicing and serving.

Enjoy your Keto Eggplant Lasagna!