Grilled Eggplant Lasagna - Low Carb & Grain Free

We had a really nice day today. Yesterday I had a doctor's appointment in the morning and then took the rest of the afternoon off and painted my kitchen. I changed the green color in the main part of the kitchen (but left the green color in the bumped out eating area). I painted the kitchen a shade of brown called Oak Barrel (by Sherwin Williams) to set off the backsplash tile and granite counters. I think I'm finally about done with the kitchen! After hubby got home from work last night, we returned the extra tile and supplies back to the store that we didn't need and then did our Costco run. I was tired when we got home after 9:00 so I just ate some rotisserie chicken (from Costco) and a couple squares of chocolate. How does that sound for dinner...chicken and chocolate! LOL Even though I was tired, I went ahead and baked 2 loaves of my grain-free bread. I made both versions (the one with flax and the one without it). I wanted to be able to sleep in today (which I did) and then have a late breakfast at Panera or Einsteins (which I also did). I took a few slices of my grain-free bread with me in a little baggie and just got coffee and cream cheese to put on my bread while hubby had his usual bagel (he is not grain free). After breakfast, we hit a few stores and ran some other errands.

While out shopping today, I picked up some eggplant to make Grilled Eggplant Lasagna this evening. I grilled the eggplant instead of baking it in the oven to give it a little extra flavor. I used Rao's spicy Arrabbiata sauce (only half of a jar) along with ground beef and onions to make a super thick (non-juicy) meat sauce. I also added a couple heaping tablespoons of organic sun dried tomatoes packed in oil to add additional tomato flavor without adding extra liquid to my sauce. The key to making any kind of grain free lasagna is to use LESS SAUCE. If you like more sauce, heat it and add it when you serve it. Sometimes I ladle it on top or place my piece of lasagna in a little puddle on my plate. This will ensure your lasagna isn't swimming in liquid. I layered fresh mozzarella, provolone, ricotta and grated Parmesan cheeses in my lasagna. I snapped a few photos below and included my easy peasy recipe as well as photos of the various steps. You can add more or less cheese to your own taste. If you only follow one of my recommendations...make it "use less sauce." This is definitely one of those situations where "less is more." Enjoy!

Meat sauce, 1st layer of eggplant, provolone, ricotta and fresh mozzarella

2nd layer of meat sauce

Grated Parmesan

2nd and final layer of grilled eggplant

3rd and final layer of meat sauce

Final topping of provolone and grated Parmesan...ready for the oven

Out of the oven

BOOM!

Found this at Sprouts...it's sweetened with erythritol and it's great!

Made a batch of these cookies for dessert with the dough I made and refrigerated last week

Grilled Eggplant Lasagna

Ingredients:

1 large eggplant, sliced into 1/4-inch slices
Olive oil
Sea salt, to taste
1 pound ground beef
1/2 cup diced onions, optional
1-1/2 cups pasta sauce (about half of a 24-oz jar)
1/2 pound sliced fresh mozzarella (1/4-inch slices)
6 - 8 thin slices provolone, divided
8 ounces ricotta cheese (about half of a 15-oz container)
1/2 cup finely grated Parmesan cheese, divided

Directions:

Preheat oven to 350 degrees F.  Lightly grease a 2.5 quart square deep baking dish (about 10" x 10"). 

Lightly brush both sides of eggplant with olive oil and season lightly with sea salt. Grill or bake eggplant until tender, about 10 minutes (at 400 degrees F if baking in oven).

While eggplant is cooking, brown ground beef and onions in a large skillet in 2 tablespoons olive oil, breaking up into small pieces as it browns. Add pasta sauce and let simmer uncovered until thick and juices have evaporated, about 10 minutes.

Spread 1/3 of the meat sauce in the bottom of baking dish. Layer with half of the eggplant slices. Add a layer of half of the provolone slices; spread with all of the ricotta; and layer with all of the mozzarella. Add the second 1/3 meat sauce, and spread evenly. Sprinkle with half of the grated Parmesan, about 1/4 cup.

Top with remaining half of the eggplant slices; then with remaining 1/3 of the meat sauce. Layer with remaining half of the provolone slices and sprinkle with remaining half of grated Parmesan on top. Bake for 45 to 50 minutes until bubbly. Let sit about 10 minutes for cheeses to set before cutting.