This recipe was my first go round cooking with eggplant. It is a really popular low carb vegetable, but one I have never really used in my own personal kitchen. It was one of those foods that I always said I didn't like, when in actuality I had never tried it. I had seen a lot of low carb eggplant recipes floating around and would always say NOPE. I don't like it. So basically I was acting like a 5 year old. 🙂 Boy, was I wrong. It is delicious. Especially when made into a low carb lasagna recipe.
So what better way to try it out for the first time than covered in cheesy, saucy low carb goodness. If you are not a fan of eggplant but are really missing lasagna since switching to a low carb lifestyle, then I have some amazing options for you as well. How about Low Carb Lasagna Stuffed Peppers? Or maybe my "Just Like the Real Thing" Low Carb Lasagna. Those have both been real crowd pleasers. They come kid and husband approved! Or better yet, try my Low Carb Chicken Cordon Bleu Lasagna. The ham, chicken and swiss cheese come together in perfect harmony to make a delicious spin on low carb lasagna.
For this recipe I left the skin on the lasagna, but you can certainly peel it before cooking. I left it on to help the eggplant stand up to the sauce and the cheese and to prevent it from turning to mush. It really seemed to help.