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Servings: 8 servings
Prep Time: 30 minutes
Cook Time: 45 minutes

Directions:

1. Trim eggplants, but leave peel on and slice lengthwise to 1/3-inch thick. Layer in a colander, salting each layer. Let stand in the sink 15 minutes to drain bitter juices.

2. In a heavy medium skillet over medium heat cook ground beef, breaking it up with a wooden spoon until browned and beginning to crisp, about 6 minutes. Drain liquid from skillet and stir in tomato sauce. Remove from heat; set aside to cool.

3. Brush mushrooms lightly with olive oil; season with salt and pepper. Cook 4 minutes per side in a large skillet over medium heat until lightly browned. Cut into 1/2 thick slices; set aside.

4. Heat broiler. Rinse eggplant slices and pat dry. Brush on both sides with olive oil; season with pepper. Broil 3 minutes per side until just beginning to char; set aside to cool slightly. Reduce oven temperature to 400F.

5. In a food processor fitted with a metal blade, combine ricotta, spinach, eggs, and Parmesan cheese. Pulse until blended. Season to taste with pepper.

6. Lightly oil a 13-x-9-inch glass baking dish. Arrange half the eggplant slices in an even layer, overlapping slightly. Top with half the mozzerella and all the mushrooms. Spoon on half the meat sauce, then spread all the ricotta mixture, in an even layer. Top with the remaining eggplant and then the remaining sauce and mozzarella. Bake about 20 minutes, until cheese is melted and sauce is bubbly. Let cool slightly before cutting and serving.

Nutritional Information Per Serving:
Net Carbs: 10.5 grams
Fiber: 4.0 grams
Protein: 35.5 grams
Fat: 37.0 grams
Calories: 529