I’m defrosting spaghetti sauce for tonight, but since I have an eggplant I’m going to lose if I don’t use it ASAP, I think I’ll make us some lasagna tonight. This dish is real tasty if you’re an eggplant fan. It is Atkins Induction-friendly if you can fit the carbs into your day’s limits. With all the cheese here, I do not recommend adding any salt to this dish. This is not a particularly large recipe, so if you want extra for leftovers, double the recipe. This recipe is not suitable until Atkins Phase 2 OWL (Ongoing Weight Loss). It is not suitable for Primal-Paleo due to the cheese.
10 oz. eggplant
1 T. olive oil
1 c. low-carb spaghetti sauce with meat (I use this recipe: https://buttoni.wordpress.com/2009/08/13/peggys-spaghetti-sauce/)
4 oz. mozzarella cheese, grated
4 T. Parmesan cheese
1/3 c. ricotta cheese
4 fresh basil leaves, chopped (or ¼ tsp. dried)
DIRECTIONS: Preheat oven to 400º. Stem the eggplant and slice into ¼” slices. Oil sheet pan with olive oil and place each slice on sheet, coating both sides of them with oil as you go. Bake until eggplant is nearly done, turning once (takes about 8-10 minutes on a side. Remove from oven and lower heat to 350º. Layer half the eggplant slices on the bottom of a well oiled baking dish. Spoon half the spaghetti sauce over the top. Evenly spread all the ricotta cheese on next. Now sprinkle on half the mozzarella followed by 2 T. of the Parmesan. Spread the chopped basil on next. Now place the remaining slices of eggplant on top, reserving out one nice slice to decorate the top of the dish. Add the remaining sauce. Sprinkle on the remaining mozzarella and then the Parmesan cheese. Place the last slice of eggplant center dish and pop into 350º oven for around 30 minutes, until hot and bubbly. Garnish with colorful fresh basil leaves if desired.
NUTRITIONAL INFO: Makes 4 servings, each contains:
294.3 calories, 19.7 g fat, 11.13 g carbs, 3.65 g fiber, 7.48 g. NET CARBS, 19.2 g protein, 250 mg sodium