Eggplant Lasagna

I am so late on posting this, I feel terrible! Things have been so hectic and crazy around here I haven't even had time to THINK about getting a post up. Between school, work, and the gym by the time I get all of those tasks finished I am ready for bed, or asleep on the couch.  I promise I am going to try to get better at more consistent posts, but I can't guarantee anything!


Anyways I know I prefaced in a previous post that I was going to share an eggplant lasagna recipe, and here it finally is. This eggplant lasagna is probalbyl my favorite type of lasagna to make. As I've mentioned before I like to eat pasta, but I know that pasta can be detrimental to weightloss, so I have found a simple solution in substituting various veggies for pasta. Eggplant is one that is really easy to use as a pasta substitute because it has very little flavor, consists of mostly water, and if sliced thinly has a very pasta like texture.  It also has so many nutritional benfits as well! Eggplant also only has 20 calories per 1 cup.


This eggplant lasagna is so easy you are going to wonder why you didn't try it before! Also, have I mentioned it's tasty?! Tee night I made this pasta one of my very good friends was at my house. I informed him I was making eggplant lasagna and asked if he would like a piece. He scrunched up his nose and shrugged informing me he'd at least try it.  I knew he was hesitant, but I also knew once he took a bite he was going to be in love.I handed him his plate he took his first bite with caution, carefully examining the contents of his bowl. After he consumes the first bite, the rest was history, as he inhaled the remainder of the bowl. 


Ingredients:
1 Large eggplant (2 if they are smaller)
Jar of Spaghetti Sauce (You can make your own if you are that ambitious!)
1-2 Cups Cottage Cheese
1-2 Cup Mozzarella  Cheese (The amounts for this and the cottage cheese are really based on your preferences and how cheesy you want it!)
1 Lb Ground beef or Ground Turkey (I use turkey instead of beef in most recipes, so much leaner and you can barely tell it's not beef)

1. Peel the skin off the eggplant and then slice thin, long pieces.
2. Line the bottom of a casserole dish with a layer of eggplant slices.
3. Add a layer of meat, sauce, cottage cheese, and mozzarealla.
4. Layer the eggplant slices on top of your mixture.
5. Repeat step 3 with remaining meat and cottage cheese, keep a little bit of sauce and mozzarealla to top everything off.
4. Repeat step 4.
6.  Use remaining sauce and mozzarella to cover the top of the lasagna.
7. Bake at 375 for about 45-60 minutes, or until the cheese is nice and bubbly.
8. Slice it, plate it and let your taste buds enjoy.