Eggplant (Preheat oven to 400 F)

• Cut off a thin slice from the bottom and cut off the top. (I angle the knife under the leaves and cut them off, exposing more of the eggplant to decrease waste.) Place the eggplant standing up on the cutting board, holding the top with the fingers of one hand. Carefully cut the eggplant from top to base with a slight sawing motion, starting at the side of the eggplant. You want 8 slices about ¼ inch thick.
• Grease two large cookie sheets with 1 tablespoon of oil each. Lay 4 slices of eggplant per sheet. Bake for 6-8 minutes per side then, flip, then bake for an additional 6-8 minutes. Set aside.

Meat Sauce

• While the eggplant cooks, slice the garlic and put it in a medium saute pan. Add 1 tablespoon olive oil, turn the heat to medium and saute the garlic until slightly softened and the oil is flavored. Add the ground beef and cook breaking it up into small pieces. When cooked through, add 1 cup Marinara sauce, beef base, and dried basil. Stir and simmer until the sauce thickens. Then cool.

Ricotta Cheese

• While the sauce simmers, scoop the ricotta cheese into a 4 cup bowl. Add the egg and stir with a fork to combine. Stir in 1 ½ cup of mozzarella cheese and ⅓ cup parmesan cheese.

Layer

• Spread ½ cup sauce in the bottom of the lasagna pan, then add 4 slices of eggplant. Spread the half the ricotta cheese mixture over the eggplant. Spoon and spread half the meat sauce over the ricotta cheese. Repeat the layers and top with remaining mozzarella and Parmesan cheese.

Bake (Preheat oven to 375 F)

• Place a piece of parchment over the lasagna to prevent the acid in the sauce from reacting with the aluminum foil. Cover tightly with foil and bake at 375 covered for 30 minutes, then 10 minutes uncovered. Let the lasagna sit 10-15 minutes before cutting into 8 equal pieces and serving.

Slow Cooker

• Spray the slow cooker sleeve with non-stick cooking spray. Follow the instructions except layer the eggplant lasagna ingredients in the slow cooker. Cover with lid and cook on high power for 2-3 hours or until a knife inserted into the lasagna meets little resistance. Turn the slow cooker off and let the lasagna sit covered, for 30 minutes to an hour to absorb any liquid. Cut and serve.

SERVES 8. EACH SERVING IS 6.45 g NET CARBS.