Counting carbs doesn’t mean you have to miss out on your favorite Italian indulgences! This low-carb eggplant lasagna has that decadent pasta night feel you’ve been craving and won’t upset your diet.
2. Cover two baking sheets with foil, spray with nonstick cooking spray.
3. Remove the ends of the eggplants (you do not need to peel the eggplant) and cut into rounds or long strips.*
4. Place the eggplant on the baking sheets and brush with olive oil. Sprinkle with Italian seasoning and black pepper. Bake 20–25 minutes.
5. In a sauté pan, add the mushrooms and onions and cook until the onions are just beginning to get soft.
6. Put the marinara sauce into a medium-size bowl. Mix the mushrooms and onions into the marinara sauce.
7. Spray an 8 x 8 glass baking dish with cooking spray. Add 1/3 of the marinara sauce and veggie mixture to the bottom of the pan. Add a layer of eggplant rounds or strips to cover. Sprinkle with 1/2 the mozzarella cheese. Add another layer of sauce and eggplant; then, another layer of sauce and mozzarella.
8. In a small bowl, mix together Parmesan cheese and almond flour. Sprinkle over top of lasagna.
9. Cover the baking dish with foil and bake for 20 minutes until cheese is browned or top begins to crisp.
10. Serve with fresh basil.
*Pro tip: Press eggplant strips with paper towel to remove excess moisture.
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