Wait 15-20 minutes for the eggplant to "sweat". this step to remove excess water from the eggplant is important for a non-runny lasagna. after 15-20 minutes soak up the "sweat" with a towel or paper towel. turn all the slices of eggplant over and repeat (salt, wait 15-20 minutes, dry up "sweat").. Add three slices of the eggplant. top with 1/4 of the sauce, 1/3 of the ricotta cheese, 1/4 of the mozzarella, and 1/3 of the parmesan cheese. add two more layers of ingredients. top with only last layer of eggplant, a thin layer of sauce, and the remaining cheese.. We may earn money or products from the companies mentioned in this post. learn more.. fresh & delicious low-carb eggplant lasagna | make dinner a breeze with this deliciously hearty and easy lasagna.low in carbs and high in flavor, this easy keto lasagna is guaranteed to please the whole family..
Roast eggplant slices: preheat oven to 400˚f. arrange eggplant slices on a parchment-lined baking sheet and sprinkle with salt. when the oven has heated, wipe the salt and moisture away from the eggplant slices with a paper towel. brush the eggplant slices with olive oil and bake for 15 minutes, or until just tender.. Brush the eggplant slices with 1 tablespoon of ghee from both sides. place in the oven and bake at 200 °c/ 400 °f (fan assisted), or 220 °c/ 425 °f (conventional) for 20 minutes. remove from the oven and set aside to cool. grease a pan with 1 tablespoon of ghee and cook the onion for a few minutes until fragrant.. Spread 1/2 cup sauce in the bottom of the lasagna pan, then add 4 slices of eggplant. spread the half the ricotta cheese mixture over the eggplant. spoon and spread half the meat sauce over the ricotta cheese. repeat the layers and top with remaining mozzarella and parmesan cheese..
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