Using two larger bowls, combine eggs, two cups of mozzarella cheese and cottage cheese in one bowl and browned meat and sauce in the other. Note that I love using Victoria Pasta Sauce Slow Cooked Arrabbiata Sauce that I get at Walmart (sign up for free Walmart Grocery pickup here)

Prepare the eggplant by cutting the ends off, setting the eggplant vertical and using a knife to slice 1/8 to 1/4 inch slices the long way. Make as many slices as you can. Lay paper towels down on a cutting board, lay out eggplant slices and sprinkle each slice with salt to pull water out of eggplant pieces. After 30 minutes, press eggplant slices with paper towels to pull out more liquid. The eggplant will be very thin.

To assemble use a 9x7 inch pan, spread about1/3 of meat sauce in the bottom of the prepared pan. Place enough eggplant slices on top to cover the bottom of the pan. Spread with ⅓ of the cottage cheese mixture. Spoon 1/3 meat sauce over cheese mixture. Repeat layering two more times to create three complete layers. To finish, place a final layer of eggplant, topped any leftover of meat sauce to cover the eggplant. Top with remaining mozzarella and Parmesan cheese.

Bake at 350 degrees, covered for 45 minutes. Take foil off and bake 15 more minutes. If the eggplant lasagna is too watery for your taste, broil for 5-7 minutes.

Let the low carb lasagna with eggplant sit for a minimum of 15 minutes. It will soak up some of the liquid, but not all likely. Use a slotted spatula to serve lasagna for the excess to run through slots.

Leftovers will be more solid.

Enjoy!