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Parmesan Crusted Chicken Recipe

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4.7 from 38 reviews

This Keto Eggplant Lasagna is a low-carb and delicious twist on traditional lasagna, using sliced eggplant instead of pasta layers. Featuring ground meat, rich ricotta and mozzarella cheeses, and a sugar-free marinara sauce, it makes a satisfying main course perfect for keto and low-carb diets.

Ingredients

Vegetables

  • 2 medium eggplants, sliced lengthwise
  • 2 cloves garlic, minced

Meat Sauce

  • 1 pound ground beef or turkey
  • 1 jar (24 oz) marinara sauce (sugar-free)
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Cheese Mixture

  • 2 cups ricotta cheese
  • 1 egg
  • 1/2 cup grated Parmesan cheese

Toppings

  • 2 cups shredded mozzarella cheese
  • Remaining 1/2 cup grated Parmesan cheese

Other

  • Olive oil for brushing

Instructions

  1. Preheat Oven: Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) to get it ready for baking the lasagna.
  2. Prepare Eggplant: Sprinkle the sliced eggplants evenly with salt and let them sit for 20 minutes to draw out excess moisture. Then rinse the slices and pat them dry with paper towels.
  3. Cook Meat Sauce: In a skillet over medium heat, brown the ground beef or turkey along with minced garlic, salt, pepper, and Italian seasoning until the meat is cooked through. Drain any excess fat, then stir in the sugar-free marinara sauce and remove from heat.
  4. Mix Cheese Filling: In a bowl, combine ricotta cheese, egg, and half of the grated Parmesan cheese, mixing until smooth and well blended.
  5. Assemble Layers: Brush a baking dish with olive oil. Lay a layer of eggplant slices at the bottom, spread half of the meat sauce evenly over them, then dollop half of the ricotta mixture on top. Sprinkle a layer of shredded mozzarella cheese. Repeat the layering with the remaining eggplant, meat sauce, ricotta mixture, and mozzarella. Finish with the remaining Parmesan cheese sprinkled on top.
  6. Bake Covered: Cover the dish with foil and bake in the preheated oven for 30 minutes to let the flavors meld and cook thoroughly.
  7. Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes until the cheese is bubbly and golden brown on top.
  8. Cool and Serve: Allow the lasagna to cool for a few minutes before slicing to help it set. Serve warm and enjoy.

Notes

  • Salting the eggplant helps reduce bitterness and prevents excess moisture making the lasagna watery.
  • You can substitute ground turkey with ground beef or a plant-based alternative depending on preference.
  • Use sugar-free marinara sauce to keep the recipe keto-friendly.
  • Letting the lasagna cool briefly before slicing helps maintain its structure.
  • For extra flavor, add chopped fresh basil or oregano into the meat sauce.

Find it online: https://lovelycooks.com/parmesan-crusted-chicken-recipe/