Ingredients:

  • 2 large eggplants (approx. 2 lbs / 900g), sliced into ¼ inch rounds
  • 2 tbsp (30g) kosher salt
  • 3 tbsp (42g) olive oil
  • 1 lb (450g) ground beef (80/20 lean)
  • 24 oz (680g) low-carb marinara sauce
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) dried oregano
  • ½ tsp (1g) crushed red pepper flakes
  • 15 oz (425g) whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • ½ cup (50g) grated Parmesan cheese
  • ¼ cup (15g) fresh parsley, chopped
  • 2 cups (225g) shredded mozzarella cheese

Instructions:

  1. Lay eggplant rounds on parchment paper and sprinkle evenly with salt. Let sit for 20 minutes until beads of water appear on the surface.
  2. Pat the slices completely dry with paper towels. Brush both sides lightly with olive oil.
  3. Roast eggplant at 400°F (200°C) for 15-20 minutes, flipping halfway through, until edges are golden and centers are tender.
  4. In a skillet over medium-high heat, brown the ground beef until no longer pink.
  5. Stir in minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
  6. Pour in the marinara and oregano. Simmer on low for 10 minutes to thicken.
  7. Combine ricotta, beaten egg, parmesan, and parsley in a bowl until smooth.
  8. Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Layer roasted eggplant and ricotta mixture.