Tuesday 21 May 2019

I stopped doing recipes on my blog once I finished university and moved back home, I think the last one may have been a white fish soup one. Truthfully, when I moved back to Gibraltar I probably only cooked omelettes, chicken and made buddha bowls, because with my mum and grandmother around there wasn't really a need for me to cook much. Now that I'm living on my own in Brisbane and have a very nice kitchen to make a mess in, I've enjoyed experimenting with more things and meal prepping and all that grown up stuff. 

If like me, you love Italian food but also know it wouldn't be great for our hips to eat pasta at every meal, then this is a great alternative recipe to traditional lasagna. Luckily, I love cheese equally as much as carbs so even though this is a vegetable substitute it's still delicious and filling. I've also taken the liberty of calculating the macros and calories per serving for you guys (thanks to MyFitnessPal) so if you're tracking/a gym buff don't worry, I've got you. 

low carb aubergine lasagna


  • 4 Aubergines/Eggplants 
  • 500g of turkey mince (or beef) 
  • Chicken or beef stock
  • Mushrooms 
  • 1 red onion 
  • 2 garlic cloves 
  • Can of chopped Italian tomatoes 
  • Passata sauce (I got Italian herb but you can use any)
  • Bechamel (jar or homemade) 
  • Mozzarella


1. Preheat the oven to 180'C

2. Slice the aubergines lengthwise in 1/3 inch slices. Depending on your dish size you should aim for 15 slices to make the layers. 

3. Wash the aubergine slices, and place them on a sheet of kitchen paper. Drizzle some pink himalayan salt (or your regular salt) and place another sheet of kitchen paper on top. Press down and leave for 10 minutes to drain out the liquid from them. 

4. Heat up a pan with olive oil. Chop up the onion, garlic and mushrooms and toss into the pan. Keep on a low-medium heat and after a few minutes throw the mince into the pan. 

5. Once the meat has turned brown, pour in the can of tinned tomatoes, crumble the stock in and add salt and pepper and any other seasonings you wish to use. Leave to simmer on low heat. 

6. Grab a baking tray and spread the aubergine slices on it. Drizzle a bit of olive oil on each (I use spray) and bake them for 7-8 minutes on each side. 

7. Now for the fun part! Layer your lasagna however you wish. Mine went something like aubergines - tomato - drizzle of bechamel - lots of mozzarella - mince mixture - and repeat.

8. Place dish in the oven and bake for 30 minutes or until top layer is a beautiful crispy brown. 

low carb aubergine lasagna

CARBS | 39g
PROTEIN | 51.3g
FAT | 17.8g

 Have you ever tried to make this before? I'd love to hear your alternative recipes! 


low carb eggplant lasagna

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