Eggplant "Lasagna" Recipe | @Atkins

Ingredients

• 1 pound Mozzarella Cheese (Whole Milk)
• 1 1/2 pounds Eggplant
• 2 large Eggs (Whole)
• 1/8 teaspoon Salt
• 4 caps Portobello Mushroom Cap
• 2 cups Ricotta Cheese (Whole Milk)
• 1/8 teaspoon Black Pepper
• 16 ounces Ground beef
• 1/4 cup Extra Virgin Olive Oil
• 1 cup Tomato Sauce (Canned)
• 1 10 oz package Frozen Chopped Spinach
• 1/4 cup Parmesan Cheese (Grated)