Eggplant Lasagna with Prosciutto and Mozzarella
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Inside the Rustic Kitchen · by Emily★ 5.0 (6)

Eggplant Lasagna with Prosciutto and Mozzarella

NUTRITION · PER SERVING70M COOK
CAL 33%·PRO 78%
CARBS 46G28% OF CAL
14G FIBER24G SUGAR9G OTHER
FAT 35G49% OF CAL
16G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layers of roasted eggplant replace pasta in this comforting lasagna with prosciutto, mozzarella, and a creamy béchamel sauce. Rich and low-carb, it's perfect comfort food any time.

mainitaliancasseroleporklow carb
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Nutrition & ingredients

Ingredients

serves 4
  • 3 small/medium eggplant / aubergine ((or 2 large))
  • 8.8 oz (2 balls) mozzarella ((250g) cut into thin slices)
  • 4.2 oz prosciutto ((120g))
  • 2 tbsp parmesan (freshly grated)
  • Salt and pepper
  • ½ tbsp olive oil
  • 15 oz canned chopped tomatoes ((400g))
  • 2 cloves garlic (finely chopped)
  • ½ tbsp fennel seeds
  • ½ tbsp oregano
  • ¼ cup white wine
  • 1 tbsp tomato paste
  • 1/4 cup butter ((50g))
  • 1/4 cup all purpose flour ((50g))
  • 2 cups semi-skimmed milk ((400ml))
  • ¼ tsp nutmeg (grated)
  • 3/4 cup gruyere cheese ((50g) grated)
PREP
10M
SODIUM
1404MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.