 Eggplant Lasagna . . .
This is for the low-carbers out there who are avoiding noodles/flour but not necessarily vegetables. I make this by eye, so it's hard to think of exact measurements. But it's really good.
2 Large, Ripe Eggplant
Salt
Squeeze of Lemon
1 C. Mozzarella Cheese
1/2 C. Parmesan Cheese
1.5 lbs Ground Beef (90% Lean Preferred)
14 oz. Can Diced Tomatoes
1 Can (the small ones) Tomato Paste
1 Large Yellow Onion, chopped fine
4 Carrots, minced
4 Ribs Cellery, minced
8 Cloves Garlic (Or Less if You're a Vampire), minced
1.5 C. Milk
1/2 C. Red Wine
2 T. Dried Basil
1 T. Dried Oregano
Salt and Pepper to Taste
2 T. Olive Oil (NOT EXTRA VIRGIN)
Instructions:
Heat Oven to 375 F.
Slice the eggplant thin (1/8") you can leave the skin on or discard it. Set aside in a bowl of water with a squeeze of lemon.
Heat Olive Oil in a Large Heavy Bottom Pot on Medium-High. Add Onion, turn down to Medium. When onion is translucent add ground beef. Cook until no longer pink. Add garlic, carrots, cellery and herbs. Cook until carrot is bright, but not to soft. Add wine. Add diced canned tomatoes with their juice, tomato paste and milk. Let simmer for 10 minutes. Add more liquid as neccessary. Add salt and pepper to taste.
While sauce is simmering, remove eggplant from water, pat dry and sprinkle with a little salt.
When sauce is finished, pat eggplant dry again. Layer eggplant in casserole dish, top with sauce, sprinkle a little mozzarella and parmesan, and continue like this until casserole is full. Finish with cheese.
Bake in oven for 40 minutes. Let rest 10 minutes. Serve and enjoy! | 
