2 eggplants, peeled, and
sliced very thinly
10 slices provolone cheese
8 oz shredded mozzarella cheese
4 oz feta cheese, crumbled
8 oz whole milk ricotta cheese
4 oz grated parmesan or romano cheese
2 lbs ground meat
= (beef, turkey or lamb)
1/2 onion, finely chopped
8 oz mushrooms, sliced
1 cup chopped celery
2 garlic cloves, chopped fine
Olive oil, as needed
Italian seasoning, as needed
1 tsp ground cinammon
1 can no-sugar-added tomato sauce - (4 oz)


Preheat oven to 350 degrees. Grease bottom and sides of a 9- by 13-inch pan with olive oil.
Put a bit of olive oil in a frying pan and saute chopped onion, celery garlic and about 1 teaspoon of Italian seasoning. Saute for about 10 minutes. Add the mushrooms and saute for another 5 minutes. Add the ground meat and cook until meat is no longer pink. Drain any grease. Add can of tomato sauce and cinammon and simmer for about 3 minutes.
Mix the shredded mozzarella, grated parmesan, ricottta and feta cheeses in a small bowl, and put aside.
In the meantime, salt the eggplant slices. I slice my eggplant one at a time so I can cut them in half per recipe.
Put half the salted eggplant slices (one eggplant) in the bottom of a large greased pan. Sprinkle with Italian seasonings. Layer one half of meat/tomato mixture over the eggplant. Layer half of the the provolone cheese and half the grated parmesan/ricotta/feta/mozzarella mixture and spread over the provolone cheese.
Repeat the layering, add additional Italian seasoning. Bake in a preheated oven for about 30 minutes, 325 degrees if using a glass pan.
This recipe yields 8 servings; 3.3 carb grams per serving.