Eggplant Lasagna

Trying to stay away from unneeded carbs right now but craving pasta, I made this lasagna for dinner..no one even noticed it was eggplant! Wish I would have discovered eggplant a LONG time ago! The bacon adds a smoky flavor to the meat, but can be omitted w/o changing it much.

2 medium/large eggplant peeled and sliced into 1/4" thick slices lengthwise
1 lb lean ground beef or turkey - nutrition info is for beef
4 slices lower sodium bacon, chopped
1 onion, chopped (about 1 cup)
4 cloves garlic, finely chopped
1 24 oz jar marinara sauce - I used Prego veggie smart
1 15oz container ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded parmesan cheese
5 slices provolone cheese (about 4 oz)
1 egg, beaten
1 tsp dried parsley
1 tsp dried oregano
1 tsp dried basil

Preheat oven to 350.

Place eggplant slices on 2 baking sheets. Spray with olive oil cooking spray (or use EVOO if you don't mind adding the extra calories) sprinkle with pepper and garlic powder. Cook in oven for about 15 minutes.

While the eggplant is in the oven, brown ground beef/turkey with onion, garlic, and bacon until beef and bacon are finished. Add in marinara sauce, turn heat down to a simmer for about 5 minutes.

In a small bowl, combine egg, ricotta, 1 cup mozzarella, parmesan cheese, and spices.

Once the eggplant is finished, grease a 9x13" baking dish. Place about 1 1/2 cups sauce in bottom of pan, on top of sauce slices of eggplant until sauce is covered sufficiently; add about 1 cup more sauce, then half of cheese mixture, repeat layer once more ending with eggplant slices. Top with remaining mozzarella and provolone cheese. Bake, uncovered about 35-45 min or until cheese is starting to brown.

Makes 12 servings

Per Serving
Calories 259, Carbs 13, Protein 21, Fiber 4, Sodium 492