• 2 medium-sized eggplants, cut into rounds or strips
  • 1 teaspoon olive oil
  • 1 tablespoon Italian seasoning
  • ½ cup reduced-fat mozzarella cheese
  • black pepper, chilli flakes to taste
  • nonstick cooking spray (optional)
  • ¼ cup fresh basil, chopped (optional)


  • 2 tablespoon low-sugar marinara sauce
  • ⅓ cup mushrooms, diced
  • 1 small sweet onion, diced


  • ¼ cup low-fat parmesan cheese
  • ¼ cup almond flour


  1. Rinse all the vegetables and preheat oven to 400 F.
  2. Cover two baking sheets with foil, spray with nonstick cooking spray.
  3. Remove the ends of the eggplants (you do not need to peel the
    eggplant) and cut into rounds or long strips.
  4. Place the eggplant on the baking sheets and brush with olive oil.
  5. Sprinkle with Italian seasoning and black pepper. Bake 20–25 minutes.
  6. In a saute pan, add the mushrooms and onions and cook until the onions
    are just beginning to get soft.
  7. Put the marinara sauce into a medium-size bowl. Mix the mushrooms
    and onions into the marinara sauce.
  8. Spray an 8 x 8 glass baking dish with cooking spray. Add ⅓ of the
    marinara sauce and vegetables mixture to the bottom of the pan. Add a layer of
    eggplant rounds or strips to cover. Sprinkle with ½ the mozzarella cheese.
    Add another layer of sauce and eggplant then, another layer of sauce and
  9. In a small bowl, mix together Parmesan cheese and almond flour.
  10. Sprinkle over top of lasagna.
  11. Cover the baking dish with foil and bake for 20 minutes until cheese is
    browned or top begins to crisp.
  12. Serve with fresh basil.


Press eggplant strips with paper towel to remove excess moisture.

Leave a comment

Please note, comments must be approved before they are published