EGGPLANT LASAGNE
Servings: 6
Categories: 5-10G Low Carb

1 lg eggplant
1 cup ricotta cheese
2 eggs
1 cup grated Parmesan cheese
1 tsp parsley -- fresh chopped
Salt & pepper
1 lb ground beef -- 454gr or turkey
Chopped green pepper -- optional
Minced garlic (optional)
1 cup spaghetti sauce
Mozzarella Cheese - (alot)

Peel one large, firm eggplant and slice it lengthwise into "steaks" approx. 1/4" 7mm thick. (You need at least 16-20 of these "steaks" so use two eggplants if you don' tsp get enough). Pam-spray a baking sheet or two and bake eggplant steaks at 400`F. for 8-10 min, or until softened. Keep an eye on your eggplant, because if you cut it unevenly (as I always do) the skinny parts will get crispy before the fat parts are soft.

While eggplant is baking, make a mixture of 1 cup ricotta cheese, 2 eggs, 1/2 - 1 cup grated parmesan cheese, 1 tsp of parsley flakes and salt to taste. Brown about 1 pound (or more!) ground beef or turkey in a skillet. Add chopped green pepper and minced garlic to this (optional). Salt and pepper to taste. Use a pan about 10 x 13" 250x350mm , but you will need a bigger one if you use lots of ground meat. Spread 1/3 cup of the lowest carb spaghetti sauce you can find over the bottom of your pan. Place a layer of baked eggplant over the sauce. Cover eggplant with 1/2 the ricotta mixture, then 1/2 the beef. Sprinkle a generous handful of shredded mozzarella over the beef. (If your beef is a little warm,this is good, because it will slightly melt the mozzarella and make it easier to spread the next 1/3 cup of spaghetti sauce).

Repeat the layers, and end with a final layer of eggplant covered with a final 1/3 cup of spaghetti sauce. Sprinkle with a little more shredded mozzarella and grated parmesan cheeses. Bake at 375°F-190°C. for about 45-60 min. Cover with foil and bake for 40 min., and then remove foil to allow cheese to turn golden.

Let the finished lasagna stand for a while. This is so the eggplant can absorb all the juices. If you don' tsp let it stand you will see a lot of "water" seep into the empty spot after you take out your portion, but the eggplant will eventually absorb all this moisture.

Per Serving (excluding unknown items): 454 Calories; 33g Fat (65.4% calories from fat); 26g Protein; 13g Carbohydrate; 3g Dietary Fiber; 158mg Cholesterol; 561mg Sodium. Exchanges: 3 1/2 Lean Meat; 2 Vegetable; 4 1/2 Fat.