Keto Eggplant Lasagna Casserole

Ingredients

• Sausage

  Beef, pork, chicken, skinless, smoked

  16 oz or 454g

• Tomato sauce

  Canned, with mushrooms

  8 oz or 227g

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Cottage cheese

  Creamed, large or small curd

  1 ¼ cup, large curd (not packed) or 263g

• Parmesan cheese

  Grated

  ¼ cup or 25g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Mozzarella cheese

  Whole milk

  2 cup, shredded or 224g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

Directions

1. Preheat oven to 350 degrees F. Mix tomato sauce into cooked sausage. Set aside.
2. Slice eggplant lengthwise into thin strips. Fry eggplant slices in a little oil until brown and softened. Line bottom of an 88 baking dish with half cooked eggplant.
3. Mix egg with cottage cheese, parmesan cheese, and 1/4 cup of the mozzarella cheese. Spread half cheese mixture over eggplant.
4. Layer the sausage mixture over the cheese then sprinkle oregano over it. Repeat layers.
5. Sprinkle the remaining mozzarella cheese on top.
6. Bake in 350 oven for about 30 minutes or until cheese has browned on top.
7. Recipe by: Lisa MarcAurele (source: https://lowcarbyum.com/low-carb-eggplant-parm-lasagna-casserole/)