Eggplant Lasagna - Low Carb

This evening I made Eggplant Lasagna for dinner. It's one of my favorites. It's like a cross between lasagna and eggplant parmesan. The nice thing about making it is that you don't have to measure the ingredients out exactly and can layer it with your favorite cheeses or whatever kind you have on hand. You can make it with or without meat. I thinly sliced a medium-large eggplant lengthwise into 1/4-inch slices and brushed both sides with olive oil and seasoned with a little salt and pepper and then baked the slices on a baking sheet until fork tender, about 15 minutes or so at 375 or 400 degrees. I used fresh mozzarella cheese, ricotta, sliced provolone, and shredded Parmigiana Reggiano. You can also grill the eggplant, too, if you want. I used Del Grosso's Fireworks sauce. I snapped a sequence of photos of the assembly. I baked it for about 30 to 40 minutes until hot and bubbly. The recipe can be found here: Eggplant Lasagna. Enjoy!