I must say, I am enjoying all of the wonderful low-carb meals that can be made in the crock-pot, but yesterday, I was watching The Victory Garden, (yes, I'm a PBS nut, and my husband makes fun of me all the time) and it was a look back at past episodes. One of the scenes was cooking with vegetables from the garden. He began to make something with eggplant, which, I have to admit, I don't recall ever tasting it. However, after watching him make his meal with eggplant, I immediately went to the store, bought an eggplant, and made dinner. This recipe is a new low-carb take on an old favorite. It's a wonderful low-carb lasagna with eggplant in place of the noodles. It's pretty simple to make, and it was delicious.
You start by cutting an eggplant into slices that are a little less than 1/2 an inch wide. From an average sized eggplant, you get 7-10 slices. He did not peel the eggplant, but next time I make it, I will peel after I cut it. It makes it easier to eat. Next, you grill the eggplant for about 3 minute on each side, seasoned with a little salt and pepper, and some extra virgin olive oil that has been brushed on . Then, layer the eggplant, spaghetti sauce (with or without meat), and mozzarella cheese. Mine was like this: eggplant, sauce, cheese, eggplant, sauce, cheese, eggplant, sauce, cheese. Depending on the size of the eggplant, and the baking dish, you may not get that many layers. Once you have finished layering the lasagna, place it into an oven that has been preheated to 450 degrees, and bake it for 15 minutes. This is the quickest lasagna I have ever had, and now that I know it's good, next time, I will be adding ricotta cheese, and other ingredients to make it my own.