Eggplant Lasagna (Phase 3)

1 pound extra lean ground beef
1/2 onion, chopped
2 cloves garlic, minced
1 eggplant, sliced in 1/4-1/2 inch thick circles
cooking spray or olive oil
8oz cream cheese, softened
1 egg
2 Tbsp flaxseed meal
1 tsp Italian seasoning
1/2 to 1 whole tomato, sliced
1/2 cup shredded Parmesan or Asiago cheese
2 cups shredded mozzarella
1 can/jar organic, no sugar added tomato/spaghetti sauce

Brown meat in skillet with chopped onion and garlic. Drain when cooked through. Meanwhile, spray hot skillet with cooking spray and cook eggplant, turning one time, until brown on both sides. Mix cream cheese, egg, flaxseed, and seasoning with a mixer until smooth. In the bottom of a 9x13 baking dish, spread about 1/2 cup of the tomato sauce. Layer on top of sauce half of eggplant. Sprinkle half of the cooked browned meat on top of eggplant. Follow with 1 cup mozzerella, sliced tomato, then 1/2 cup sauce. Layer next other half of eggplant. Spread cream cheese mixture on top of eggplant. Sprinkle Parmesan/Asiago on top of cream cheese mixture. Sprinkle remaining browned meat, top with sauce and remaining mozzarella. Bake, covered, at 400 for 25 minutes, then uncovered for approximately 15 minutes, or until bubbly.

Recipe by Meredith