This is one of those low carb choices that I really like. Is loaded with flavor, vegetables and protein. It's also good to entertain a group of friends, and after they taste it tell them:"hey, guess what? there is no meat or pasta in this dish". I hope you like it as much as my family. 
Ingredients
- 2 Eggplants
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 6 oz meat substitute crumbles (I like the Morningstar Farms Grillers Burger style recipe Crumbles, it's about half package)
- 1 28 oz can crushed tomatoes
- 7 fresh basil leaves, chopped
- 8 oz shredded mozzarella cheese
- 15 oz Ricotta Cheese
- 1/2 bunch fresh spinach, cooked, drained and chopped
- 1 egg
- pinch nutmeg
- salt and pepper to taste
- olive oil
- 2 + 3 oz Parmesan cheese
First preheat the oven to 350°. Then cut the eggplants lengthwise about 1 inch thick, I like to leave the skin on, but you can take it out if you like. Brush the eggplant slices with olive oil and add salt and pepper. Bake in the oven until soft, about 20 to 30 minutes. Meanwhile cook the onion and garlic in a little olive oil until translucent, then add the meat substitute and cook for 5 minutes. Add the crushed tomatoes and cook for about 20 minutes over medium-low heat, adding the basil after the first 10 minutes. In a separate bowl mix the ricotta cheese, spinach, egg, 2 oz of parmesan cheese, pinch of nutmeg and salt and pepper to taste. When everything is ready it's time to assemble the lasagna!. In a ovenproof dish first add a little tomato sauce, then a layer of eggplant slices, then 1/3 of the ricotta mixture and 1/3 of the mozzarella cheese. Repeat with tomato sauce, eggplant slices, ricotta mixture and cheese, and so on. At the end top it off with the rest of the parmesan cheese and bake for about 40 minutes or until golden brown. Enjoy!!
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