Thin slices of eggplant replace pasta sheets in this hearty, cheese-layered lasagna — delivering all the comfort of the Italian classic with far fewer carbs than traditional pasta lasagna.
Preheat the oven to 200°C (400°F). Slice the eggplants lengthwise into ¼-inch (5mm) sheets. Lay them on a baking sheet lined with paper towels, sprinkle generously with salt, and let rest for 15 minutes to draw out moisture. Pat thoroughly dry.
Brush both sides of the eggplant slices lightly with olive oil. Grill them in batches on a hot ridged grill pan for 3–4 minutes per side until soft and lightly golden. Set aside.
Heat the remaining olive oil in a large skillet over medium-high heat. Finely dice the onion and sauté for 3 minutes. Add the minced garlic and cook 1 minute more. Add the ground beef, breaking it up with a spoon, and brown for 5–6 minutes. Season with salt and pepper, add the crushed tomatoes, and simmer on low for 10 minutes. Stir in half the fresh basil.
In a bowl, combine the ricotta, beaten egg, a pinch of salt, and black pepper. Mix until smooth.
Lightly oil a baking dish (approx. 28×20 cm / 11×8 in). Spread a thin layer of meat sauce on the bottom. Layer with eggplant slices, one-third of the ricotta mixture, one-third of the remaining meat sauce, and a handful of mozzarella. Repeat for two more layers, finishing with mozzarella and Parmesan on top.
Cover with foil and bake at 200°C (400°F) for 25 minutes. Remove the foil and bake for a further 15–20 minutes until the top is golden and bubbling.
Rest for 10 minutes before slicing (this helps the layers hold together). Scatter the remaining basil on top and serve.
Carbs come from eggplant and sauce — lower than classic pasta lasagna. Use your usual dosing method agreed with your care team to dose precisely. The high protein and fat from beef, ricotta, and mozzarella will significantly slow glucose absorption — check your blood sugar 2 hours post-meal rather than 1 hour. Log this meal in your journal to track your personal response.
