Keto Eggplant Lasagna Recipe

Preheat oven to 400°F.

Brush eggplant slices with olive oil and season with salt and pepper. Arrange on a baking sheet and roast for 15-20 minutes until tender.

In a skillet, brown ground beef until cooked through. Drain any excess fat and add tomato sauce to the skillet, stirring to combine.

In a small mixing bowl, combine Parmesan cheese, ricotta cheese, basil, and garlic powder.

In an 8×8 inch baking dish, spread a layer of the meat sauce. Top with a layer of eggplant slices and a layer of the ricotta mixture. Repeat layers until all ingredients are used, ending with a layer of meat sauce.

Sprinkle shredded mozzarella cheese over the top of the lasagna.

Cover baking dish with foil and bake for 20-25 minutes.

Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.

Let cool for 5 minutes before serving.