Keto Eggplant Lasagna

Preheat oven to 400°F. Line baking sheets with parchment.

Brush eggplant slices with olive oil and sprinkle lightly with salt. Roast 15–20 minutes until tender. Set aside.

For this step: 2 medium eggplants (sliced lengthwise into 1/4-inch slices), 2 tbsp olive oil, Salt (to taste), 1 large egg

In a skillet, cook ground beef with onion until browned. Drain excess fat. Add garlic, marinara, Italian seasoning, salt, and pepper. Simmer 10 minutes.

For this step: Salt (to taste), 1 lb ground beef (or Italian sausage), 1 small onion (chopped), 3 garlic cloves (minced), 1 1/2 cups sugar-free marinara sauce, 1 tsp Italian seasoning, Salt and pepper (to taste)

In a bowl, mix ricotta, egg, and Parmesan until smooth.

For this step: 1 cup ricotta cheese (or cottage cheese), 1 large egg, 1/4 cup grated Parmesan cheese

In a greased baking dish, layer eggplant slices, followed by meat sauce, ricotta mixture, and mozzarella. Repeat layers until ingredients are used up, finishing with mozzarella on top.

For this step: 2 medium eggplants (sliced lengthwise into 1/4-inch slices), 1 1/2 cups sugar-free marinara sauce, 1 cup ricotta cheese (or cottage cheese), 1 large egg, 2 cups shredded mozzarella cheese

Bake uncovered for 25–30 minutes until cheese is melted and bubbly.

Let rest 10 minutes before slicing. Garnish with fresh basil.

For this step: Fresh basil (for garnish)