This low carb chicken eggplant lasagna swaps noodles for roasted eggplant and ricotta for a creamy chicken filling, at about 6 grams of net carb a serving. Sun-dried tomato and artichoke run through it, three cheeses melt over the top, and one simple step keeps the eggplant from turning the whole thing watery.
Since my zucchini lasagna has been so popular, I have decided to make an eggplant version. This is a nice creamy version filled with chicken, sun-dried tomatoes, and artichokes. I also learned an easy trick for removing some of the water from the eggplant. Simply bake the eggplant slices before putting them in the lasagna. You will love this cheesy rendition of the classic lasagna dish.
Keep the eggplant from going watery
Eggplant holds a surprising amount of water, and if it goes into the pan raw, the lasagna bakes up soupy. My fix is to roast the slices first and blot them on paper towels, which drives off the moisture and firms them up before they ever meet the sauce. If you would rather not run the oven twice, the classic alternative works just as well: salt the slices, let them sweat in a colander for 30 to 60 minutes, then pat them dry. Either way, the water comes out before it can pool in the finished dish.
A creamy chicken filling, no ricotta
Where most eggplant lasagna leans on ricotta and red sauce, this one runs creamy and white. Cream cheese beaten with heavy cream, basil, parsley, and a little nutmeg makes a rich layer that takes the place of both ricotta and bechamel, and shredded roasted chicken with sun-dried tomato and artichoke makes it a full dinner rather than a side. A trio of Gruyere, mozzarella, and parmesan browns on top. For the original noodle-free idea, see the zucchini lasagna, and for more mains built on chicken, the keto chicken recipes guide.
Sources:
USDA FoodData Central, nutrient reference for eggplant, chicken, cream cheese, and cheeses
Sugarfreechic test kitchen, eggplant lasagna and salt-sweat notes
