Today’s Recipe – Low-Carb Eggplant Lasagna Recipe
[Primavera Kitchen] This Low-Carb Eggplant Lasagna recipe is made with eggplant slices, which makes it perfect for those who are following a low-carb or gluten-free diet. It’s absolutely delicious too!
I love making lasagna without traditional noodles. Instead, I always make it with zucchini or eggplant slices. I make almost every month my Spinach and Zucchini Lasagna for my husband, but since my husband doesn’t like eggplant (and refuses to eat it), it’s been a while since I’ve made lasagna using eggplant. Even though I like eggplant, I really don’t enjoy cooking only for me.
A few weeks ago, my husband was traveling for work and my mom came to visit us in Canada for three weeks. We were doing groceries when she saw eggplants and said: “can we buy them and make eggplant lasagna?” I couldn’t believe my ears. OMG, I’ll finally be able to make eggplant lasagna again!! That’s awesome! So, we bought the eggplants, made this low-carb eggplant lasagna and we enjoyed it all week.
Tip to avoid the Low-Carb Eggplant Lasagna Recipe to become watering or soggy:
- First, you need to sprinkle some coarse salt on top of the eggplant slices.
- Second, set aside for about 10 minutes.
- Third, you will pat them with a paper towel to remove the excess moisture and the coarse salt too.
- Finally, you have to grill the slices for about 3 minutes on each side. This is the most important step. It will help to keep the lasagna nice and firm.
I promise to you, if you follow these four tips your Low-carb Eggplant Lasagna will be very flavorful and not very watery. Please, do not skip these four steps before assembling the lasagne………….
Read the Full Article & Recipe at: Primavera Kitchen
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