Hoping someone can help me I'm new to low carbing and would like to make a lasagna using eggplant instead of noodles.

My question is, how do I prepare the eggplant? I know with the noodles you boil them, but not sure how to prepare the eggplant. Would love any and all suggestions
TIA

Slice into 1-inch thick slices, oil liberally and broil. Don't make the lasagna too "wet" though. Pasta can absorb moisture and eggplant can't.

Karen

Thank you Karen,
I'm looking forward to trying it tonight

Jo

Hi Karen,

Well, to put it bluntly, it turned out horrible . NOT sure what I did

Basically I took a lasagne recipe and just substituted the eggplant for the noodles. As you suggested I broiled 1" cut slices of eggplant with lots of oil. Guess I should have asked you how long to broil them And maybe, I think, it turned out worse than it did because till this experiment, I've only had breaded eggplant. So it was way different than anything I"ve ever tasted. What brand of oil (olive) would you suggest using?

And... though you warned me, it WAS runny . What can I do to avoid that

Do you happen to have a recipe that I could follow that would guide me through making eggplant lasagne

Also, I'm considering trying to bread the eggplant I've read a lot in the threads about using pork rinds ? What are they? and where could I get them? Just to let you know, I live in New York, on Long Island.

I'm really enjoying Atkins and low carbing. The best part is I'm learning how to cook and loving it

Would love your feed back if you have the time

TIA,
Jo

You know what? Axe the eggplant and try this instead:

Collaboration Lasagna

It's fantastic. I've made it several times and served it to many different people and they all raved about it. My favourite is a meat sauce/ricotta combination.

Again, make sure that nothing you use is watery. Only use enough tomato sauce to scantly cover the "noodle" sheets. Leftovers microwave well, if there are any!

Good on you for starting to cook, Like anything, all it takes is practice!

Karen

Hi Jo,

There is another great lasagna recipe on this website that uses zuchinni in place of the pasta. It doesn't get runny and is pretty awesome. I modified it a bit for my taste (left out the green pepper and added a small can of mushrooms) and we make it usually once a week. It's very simply too and doesn't take too long to get to the table.

I've never done a link here before, so I simply cut and pasted. Hope it works. If not, do a search and type in "cured lasagna craving."

http://forum.lowcarber.org/showthre...lasagna+craving

Have fun!
Jill in Phoenix

I made some Lasagna last night, using Eggplant, I got out my V slicer and just cut on the thick side slices of Eggplant, and put the slices in raw, and layered everything just like regular Lasagna, (no sauce in between layers) I also added some raw spinach. I covered it with foil, and baked it for about an hour and a half on 350. I just stuck it in the frige and ate some today, just reheated it in the micro, and it was wonderful, my husband had some for dinner tonight and told me that he loved it, and he's not LCing (yet).

jiskiyan and mooomac...

I just found this site again and saw your posts. Thank you so much for the ideas. I will definitely try it. With each day, cooking LC is getting easier and easier for me. But I am definitely still a NOVICE

Thanks again for your suggestions wave:

I've also made lasagne with raw spinach leaves instead of pasta - it turned out really well.