Eggplant Low Carb Lasagna


  • 3 medium eggplants (can use a zucchini too)
  • 600 grams of ground beef
  • 2 ripe tomatoes
  • 2 tbsp tomato extract
  • 1 box of sour cream
  • 2 tablespoons of traditional curd
  • 250 grams of grated mozzarella cheese in thick drain
  • 50 grams of grated Parmesan cheese
  • ½ onion
  • 2 garlic cloves
  • Green smell to taste
  • Frying Butter
  • Salt and pepper to taste


Wash the eggplants and cut into 1 cm thick side slices.
In a large plastic bowl, soak the slices in water with 1 tablespoon salt for 1 hour (the salt will slightly dehydrate the eggplant, preventing your moussaka from becoming watery).
In a saucepan, heat a tablespoon of butter and sauté the ground beef. Season with salt and pepper and add garlic and onion. Saute some more and add the chopped tomatoes (better without skin) and the tomato extract. In the end, add the chopped green smell.
In a large skillet, fry the eggplant slices in a little butter until well browned. Use the largest skillet you have, so they fit more slices at a time. Add more butter if necessary.
To make the white sauce, mix in a saucepan the cream and the curd (or Cream Chesse, or curd, you can put a spoon of Parmesan too).
Mount the Low Carb lasagna in an ovenproof dish, first placing a layer of sauce, then an eggplant, then another of meat sauce, then a large layer of cheese and white sauce. Add another layer of eggplant and then one more with the remaining meat and white sauce. Finish with the grated cheese to give that grateful effect.

ViniEggplant Low Carb Lasagna