This is by FAR my favorite recipe ever! Words cannot begin to describe how much I love this eggplant lasagna: cheesy, gooey, hearty and delicious. What is there not to like? to all you low-carbers, I STRONGLY suggest you try this one!!!

Prep time:                                     Bake time: 20 minutes

Ingredients:

• 3 medium sized Eggplant, sliced
• 1 Onion, fried
• Mushrooms
• 1 Small can Tomato sauce, low carb
• 1 container Cheese, cottage
• 500g Cheese, Cheddar or Mozzarella, grated
• Parmesan
• Olive oil

Wash the eggplant and cut off the ends, slice it into thin, lasagna-thick noodles and steam for 5 minutes. Coat each Eggplant slice with a bit of olive oil, salt and pepper and bake until soft at 350F. While that cooks, chop the onion and the mushrooms and fry in a pan. Add a bit of the tomato sauce to the pan with the mushroom-onion mix, to give it slightly pastey consistency.

**You can layer anything into the lasagna, usually I put in minced meat and/or bacon.
Layering:
Coat the bottom of the pan with a thin layer of pizza sauce, then eggplant, cheddar, onion-mushroom-tomato sauce mixture, another layer of eggplant, repeat. On the top, cover with cheese and parmesan. Cover with foil and place in the oven for 15 minutes at 400F and then put on broil without the foil for 5 more minutes.

Bon appétit my Keto friends!