Eggplant lasagna

1 med. eggplant, fresh, organic
4 oz lean beef
4 c. water,
1 tbs. sea salt, unrefined and pure
14 oz. tomato sauce, organic
8 oz. cheese, ricotta, raw, grass-fed or pastured, organic
0.25 tsp. black pepper, ground, organic
8oz. cheese, mozzarella, whole fat, raw, grass-fed or pastured, organic

Preheat the oven to 375°F. In a large bowl, combine the eggplant slices, water, and salt; soak for 30 minutes. Drain the eggplant and place on paper towels to dry. Grease a 9x13 baking dish. Pour half of the tomato sauce over the bottom of the baking dish. In a small bowl, combine the ricotta cheese and pepper; mix well. Layer one quarter of the eggplant slices over the sauce, then top with one third of the ricotta cheese mixture and 3/4 cup mozzarella cheese. Repeat the eggplant, ricotta,and mozzarella layers two more times. Top with the remaining eggplant and spread the remaining sauce over the top. Cover with foil and bake for 1 hour. Sprinkle with the remaining 3/4 cup mozzarella cheese and bake, uncovered, for 15 to 20 minutes, or until the cheese has melted and the eggplant is tender. Serves 6-8 *

Serving Size: 4- 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user CVELEZ12572.