Low Carb Lasagne

PREPARING THE EGGPLANT STRIPS

• 1

  In a shallow bowl stir together and blend well ONE egg and the buttermilk; set aside.

• 2

  In another shallow bowl, place your panko breadcrumbs.

• 3

  Prepare a pan with 1/2" depth oil. Making sure it’s hot enough to fry.

• 4

  1) Cut top and bottom off eggplant #1 and use your carrot peeler to peel off the skin.

• 5

  2) Slice in 1/4 inch thick slices, maintaining shape of the eggplant.

• 6

  [the reason you want to have the first three things ready to go is so that it limits the discoloration of the eggplant from exposure to the air.]

• 7

  Dip all pieces into the egg/milk mixture to stunt discoloration. Then dip each one in breadcrumbs and fry as many as can go into the pan comfortably. Repeat with second eggplant until all pieces are done. Make sure to drain.

Preparing The Cheese Fill & Mixing the Tomato Sauce

• 1

  Mix together the cheeses, reserving around a half cup to 3/4 cup of the mozerella for the top. Mix in 1 egg. Season with salt and pepper to taste.

• 2

  Mix the crushed tomatoes and the paste. Add in your favorite Italian blend.

BUILDING THE LASAGNE

• 1

  Place the first layer of fried eggplant strips to cover the bottom. Top with tablespoons of cheese until completely covered. Top with another layer of eggplant and top with tomato sauce and remaining mozerella cheese.

• 2

  [you can add in meat if you want with the addition of turkey pepperoni, however, be sure to cook the pepperoni first to bring out some oils in the meat]

FINISH