Gratinated vegetables and eggplant in “lasagna” (ketogenic diet)

I love this imitation keto lasagna which always amazes my guests because it is so tasty. Vegetables and cheese, an excellent mixture.

Preparation: 20 Minutes 
Cooking time: 45 Minutes 
Quantity: 4 servings 
245 calories per serving 
 (4 votes, average: 5.00 out of 5)
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Ingredients:

• 3 large 5mm thick slices of eggplant (to make lasagna dough)
• 250g ricotta cheese
• ½ cup grated mozzarella cheese
• 1 diced tomato
• 1 zucchini, diced
• 2 eggs
• ¾ cup of tomato sauce
• 1 tablespoon oregano
• 2 cloves of garlic, finely chopped
• Vegetable oil

Steps :

1. Preheat the oven to 180 C
2. In a skillet, grill the eggplant slices in a little oil. Remove from the heat and set aside on a plate.
3. Grill the zucchini and then the tomato very briefly.
4. In a bowl, mix with a whisk the eggs and the ricotta, season with salt and pepper.
5. Mix the tomato sauce with the garlic and oregano.
6. In a rectangular baking dish, divide like lasagna:
   • A layer of eggplant
   • A layer of ricotta
   • A layer of tomato sauce
7. Repeat the layers. On top, distribute the pieces of zucchini and tomatoes.
8. Add the grated mozzarella cheese and put in the oven for 35-40 minutes.

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(4 votes, average: 5.00 out of 5)
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