Eggplant Lasagna

We started our low-carb diet inspired by Dianne Kress' book entitled "The Metabolism Miracle". I substituted lasagna pasta noodles with eggplant slices as mock noodles. Viola! This recipe is a  low-carb keeper in our home!

 


Ingredients
2 large eggplants, sliced lengthwise 1/4-inch thick
5 tablespoons olive oil, divided plus more for baking dish
2 garlic cloves, minced
300g minced lean beef
1 tablespoon freshly chopped rosemary leaves
1 tablespoon Italian herbs
1 cup grated mozzarella
2 cups own marinara sauce or simply use tomato puree
Coarse salt and freshly ground black pepper

Directions:
1) Preheat oven to 170C.
2) Roast the eggplant until half cook using olive oil. Turn slices halfway through, about 5 minutes.
3) In a medium skillet add the remaining 2 tablespoons of oil and add the minced garlic, onion and chopped Rosemary. Saute for another 2 minutes. Add the beef, Italian herbs, pepper and salt and cook until well browned. Add the marinara sauce or tomato puree. Simmer for 20 minutes in low heat.
4)Brush an 8-inch baking dish with oil.
5) Spread liberally the sauce on the bottom of the prepared baking dish. Lay 4-6 slices of eggplant. Spread sauce liberally again. Lay another 4-6 slices of eggplant and finish with sauce. Top with the mozzarella.
6) Bake until golden brown, at 350 degrees, for 25-30 minutes.