This post is inspired by the EggPlant Lasagna that dad & I made last night. We were inspired by a relative’s version that we had last week. The recipe we found online said to egg and breadcrumb the slices of eggplant then bake on both sides. However after we tried it I like the more slippery version of Marcelo’s because it was closer to the texture of pasta. Overall though I would just bake some slices & use them in place of pasta in your family’s lasagna recipe.
Another thing I’ve been doing is wrapping canned tuna (low sodium in water), mixed with a little mustard in lettuce leaves for a lunc or snack, yummy!
Update: this website has some fun low-carb ideas