MEATY EGGPLANT LASAGNA – Low Carb

Instructions:

Trim the ends off the eggplants. Peel them and slice lengthwise into 1/2″ slices. You should get 6-8 long slices from each eggplant. Brush both sides of the eggplant slices with oil to coat. Place them in a single layer on a baking sheet (you may need to do them in two batches). Broil about 3-5 minutes per side until tender and a little browned. Watch them closely because they can burn quickly. Lightly sprinkle them with salt after removing from the oven.

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Brown the ground beef and season to taste with salt and pepper. Add the marinara sauce and heat through.

Layer everything in a greased 7x9x3″ baking dish in this order: 1/3 of the eggplant slices, 1/3 of the sauce, 1/3 of the mozzarella. Repeat the layering two more times then sprinkle with the parmesan cheese. If you don’t have that size baking dish, use a 9×13″ baking dish and make 2 layers of each ingredient using half of everything per layer in the same order. Bake at 350º about 30 minute or until the cheese is bubbly.