Eggplant Lasagna

Directions

• In a medium saucepan, brown the meat. Remove any excess fat, by straining in a colander. In the same pan, saute garlic and onion for about 2 minutes. Be careful not to let the garlic burn. Return the meat to the pan, add the tomato sauce, tomato paste, basil, and pepper. Cover and simmer on low for 30-40 minutes.
• Preheat a grill pan. Slice the zucchini into thin slices to resemble lasagna noodles. Grill the zucchini on both sides until there are some nice grill marks on each side (about a minute or so. This helps to remove any moisture in the zucchini so the lasagna isn’t too watery).
• Preheat the oven to 350 degrees. In a medium bowl, combine the egg whites, cottage cheese, pepper, and Italian and Creole seasonings.
• Spray your 9×13 baking dish with non-stick spray. In the bottom of the pan, spread around a little bit of the meat sauce. Then place a layer of zucchini on top. Spread a thin layer of the cheese mixture onto the zucchini layer. Repeat with meat sauce, zucchini, and cheese mixture for an additional layer. Sprinkle the mozzarella and Parmesan cheese evenly over the whole dish.
• Bake for 30-45 minutes and let stand for about 5-10 minutes before serving.