Recipe: Easy Eggplant Lasagna

If you like lasagna, but miss it on a low-carb diet, you have to make this.

This is the only dish I made a bunch of changes to in order to make it easier. This makes a great main dish or a hearty side dish.

* 2 small eggplants
* 1 pound meat (Italian sausage or ground beef or anything really)
* at least 12 oz. of tomato sauce, can use up to 26 oz.; look for no sugar added varieties, such as Hunt's in a can
* 14 oz. ricotta cheese (cottage cheese can also be used)
* 1 cup mozzarella
* 1/2 cup Parmesan
* Italian seasoning
* garlic powder

Slice the eggplant. I slice it crosswise (into circles) to make it easy to serve, but lengthwise would probably be more like lasagna noodles.

Fry the ground beef or other meat you are using until cooked. Sprinkle it with Italian seasoning and garlic powder as it cooks. Set it aside.

Take an 8x12 cake pan. Spray with Pam. Pour half the tomato sauce in (enough to cover bottom, which is why a 26 oz. can might be better). Layer 1/2 the eggplant in. Then a layer of the mozzarella (use all of it), then a layer of meat (use all of it). Ricotta is next (use all of it), then the rest of the eggplant, the rest of the tomato sauce, and the Parmesan (use all of it). Cover and bake at 400 degrees for about an hour.

Can be frozen.

Here's what it looks like. Click to enlarge.


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