Eggplant Lasagna

I'm Italian and I have to say, my favorite comfort food is eggplant lasagna. There's just something about the gooey cheese and the eggplant that get me every time and because there's no pasta in it, it's surprisingly healthy. I make mine with my own sauce made from scratch, but it also works well with store-bought sauce. Another great thing about one-pan meals like this is that it's a great way to sneak veggies into my family. Alexander hates most green vegetables, but he devoured his lasagna, kale and all.

This version is pretty skimpy on the cheese because I was aiming on very low-cal for days where I'm atoning for foodly sins, so if you want more oomph you can add ricotta cheese to the sauce mixture and add more cheese on top.

Eggplant Lasagna
Serves 6 and each slice is 193 calories

Sauce:
8 oz lean ground beef
3 cloves of garlic, minced
1 box of Pomi chopped tomatoes
4 cups kale, chopped
1 tbsp dry sherry
1 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 teaspoon dry parsley
1 teaspoon dry oregano
1/2 teaspoon dry basil

1 large egg
1 tablespoon flaxseed meal
1 large eggplant, thinly sliced longways
1 large zucchini, thinly sliced longways
1/2 cup shredded Italian blend of cheeses

1. Brown the meat in a large saucepan on medium-high heat. Add the garlic and cook an additional 1-2 minutes. Add the tomatoes, kale, sherry, and the salt and spices. 
2. Bring to a boil, then reduce the heat to low and cook for an hour. Cool before using.
3. Preheat your oven to 375 degrees.
4. Whisk together the egg and flax in a large bowl. Stir in half the cheese, followed by the tomato sauce.
5. Grease a glass baking dish. Spread half a cup of the sauce in the bottom of the pan and top with a layer of eggplant. Keep alternating half a cup of sauce and eggplant or zucchini until everything is used up, but make sure you end with sauce.
6. Top with the rest of the cheese and cover the pan with foil. Bake for 1 hour.
7. After one hour, remove the foil and bake an additional 15 minutes or until the cheese is melty and brown.

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