Eggplant Lasagna

This recipe is gluten-free and Keto friendly.


2 large egg plants
1 pound ground turkey or chicken
15.5 oz marinara sauce (I’ll be using Rao’s Homemade)
2 cup shredded mozzarella cheese
1 tbsp avocado oil
2 tsp Italian seasoning
1 garlic cloves (crushed)
1/4 cup chopped onion
2 tsp salt
2 tsp black ground pepper
Avocado oil spray


  1. Preheat oven to 375 degrees F. Lightly oil 2 baking sheets with avocado oil spray. Cut eggplants long ways about 1/4 inch thick. Arrange slices on the prepared baking sheets. Spray the top with avocado oil and add a pinch of salt and pepper.
  2. Bake eggplant slices in the preheated oven until tops are golden brown, 20 minutes. Flip eggplant and bake an additional 20 minutes.
  3. While the eggplant is cooking, make filling. Heat avocado oil in a skillet over medium-high heat. Add garlic and onions and stir until golden brown. Add in ground turkey or chicken and continue stirring until fully cooked, then add marinara sauce, bring to a simmer and set aside.
  4. Remove eggplant from the oven and increase temperature to 400 degrees F.
  5. Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground meat on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese.
  6. Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before serving.

Serving Size:8
Calories: 260
Carbs: 11g
Protein: 20g
Fat: 16g

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