Recipe: An ingenious pasta-less low-carb eggplant lasagna

I’m always in awe at the incredible creativity that so many of my readers possess when it comes to creating delicious low-carb recipes out of ingredients that are acceptable when you are livin’ la vida low-carb. Sometimes it just takes a little experimentation in the kitchen to come up with something fabulous to eat and a recent submission by one of my regular “Livin’ La Vida Low-Carb” blog readers proves this point exactly. It’s an ingenious pasta-less low-carb eggplant lasagna that will blow your mind.

Here’s what she said about it after she made it for her family recently:

I just made a low-carb lasagna that my kids didn’t even realize didn’t have noodles! If you like eggplant, then this is for you. It’s very time-consuming but well worth it because the leftovers last for days.

So, I’ll stop teasing you with this recipe and just share it with you now! ENJOY!

PASTA-LESS LOW-CARB EGGPLANT LASAGNA
1 or 2 eggplants
Eggs
Grated Parmesan cheese
One large can of no sugar added tomato sauce
2 pounds ground beef
Packet of dry Italian dressing seasoning
Your favorite cheeses
Garlic powder, salt, pepper to taste

Cut eggplant into round slices, dip in egg batter, and then dip in parmesan cheese and fry in hot oil. These will become your lasagna “noodles” in the recipe.

Cook up the ground beef ahead of time and then work on your homemade spaghetti sauce by mixing one large can of tomato sauce, a dry packet of Italian dressing seasoning mix, garlic powder, salt, and pepper. Bring the spaghetti sauce to a boil for a few minutes and then add cooked ground beef.

Here’s the layering pattern for the lasagna:
Eggplant
Homemade spaghetti sauce
Cheese
Grated parmesan

Repeat layering two more times and then bake at 350 degrees until the cheese is melted to a golden brown. OOO LA LA! Cover and refrigerate leftovers and microwave them to reheat.