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Eggplant Lasagna

by IBD Medical on April 22, 2024

Savour the comfort of a classic Italian dish reimagined for a diabetes-friendly lifestyle with our Eggplant Lasagna. Thin slices of grilled eggplant replace traditional pasta layers, reducing the carb content while maintaining that satisfying lasagna experience. Stacked with flavourful ground turkey or chicken, tomato sauce, and layers of ricotta and mozzarella, this dish is a delicious departure from the ordinary.

Number of Servings: 6

Cooking Time: 50 minutes

Difficulty Level: Intermediate

Nutrition Information (per serving):

Calories: 290
Protein: 25g
Carbohydrates: 15g
Fat: 15g


  • 2 large eggplants, thinly sliced
  • 1 pound lean ground turkey or chicken
  • 2 cups tomato sauce (no added sugar)
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • Italian seasoning, garlic powder, salt, and pepper to taste


  1. Preheat the oven to 375°F (190°C).
  2. Grill or bake the eggplant slices until slightly tender.
  3. In a skillet, cook ground turkey or chicken until browned. Add tomato sauce and seasonings.
  4. In a baking dish, layer eggplant, meat sauce, ricotta, and mozzarella.
  5. Repeat the layers, finishing with a layer of mozzarella and Parmesan.
  6. Bake for 30-35 minutes until bubbly and golden.

Feel free to adjust these recipes based on your preferences and dietary needs. Enjoy your delicious and diabetes-friendly meals!



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