The good thing about a low-carb lifestyle is feeling and looking your best, but the downside is definitely missing some of my favorite classics like lasagna. Could I find a way to marry lasagna and low-carb life? Challenge accepted! See, Atkins allows me to take some of my favorite recipes and reinvent them to suit my low carb lifestyle. In this particular recipe I substitute lasagna noodles for eggplant, and I got to say it was a delicious way to indulge and stay within my range of 22 grams of carbs allowed per day.

Here’s what you’ll need from your local grocery store:

• 1 medium size eggplant
• Salt
• 2 eggs
• 1/2 cup of Parmesan Cheese
• 1 jar of low carb tomato sauce (I use Hunt’s at 4 grams of carbs)
• 1 container of ricotta cheese (24 oz)
• 1 Bag of Pre-Shredded Mozzarella Cheese

Okay, so once you have all your ingredients slice and salt your eggplant until all moisture is completely extracted from it by patting it with a paper towel.

Next, place your eggplant slices on a baking sheet (make sure to drizzle a bit of oil or not sticking spray on the pan) and bake at 400 degrees until they start to brown generally about 25 minutes. Once your eggplant is baked and brown pull it out and let sit for two minutes before beginning the next process.

In a bowl, whisk the two eggs with about a cup or so of ricotta cheese and Parmesan cheese. Keep mixing till mixture is thick.

In a baking/casserole pan layer the tomato sauce, eggplant slices, tomato sauce, ricotta mixture, and mozzarella cheese and repeat in this pattern until you’ve used all your eggplant and layered it to resemble a lasagna.

Bake and 400 degrees for about 30-40 minutes or until mozzarella looks melted and slightly browned. Take out of the oven, let stand for 10 minutes and serve. Feeds about 8 people.

I really love this recipe because it’s not super hard to make but it’s also super filling a little bit goes a long way and you’re not left feeling hungry after eating it. It also gives you somewhat of a fix of having lasagna without the high carbs. Next time I will be trying this recipe with ground beef added into it and I will let you know how that turns out.

Bon appetite!

Love you. Mean it.

Brittany