PREHEAT OVEN TO 350 DEGREE. GREASE 13X9 CASSEROLE DISH
IN A LARGE SKILLET OVER MEDIUM HEAT, BROWN BEEF 10-15 MINUTES UNTIL COOKED THOROUGHLY. DRAIN FAT. ADD ONION AND PARSLEY AND COOK 2-3 MINUTES UNTIL SOFT. ADD PASTA SAUCE AND BRING TO BOIL WHILE STIRRING FREQUENTLY (3-5 MINUTES). TURN OFF HEAT.
IN A MEDIUM BOWL, MIX RICOTTA CHEESE AND EGG AND THEN SEASON WITH SALT AND PEPPER.
CUT UNPEELED EGGPLANT LENGTHWISE IN THIN SLICES NO MORE THAN 1/8". YOU SHOULD HAVE ENOUGH FOR TWO COMPLETE LAYERS IN YOUR BAKING DISH.
IN THE CASSEROLE DISH, ADD 1/4" LAYER OF RICOTTA CHEESE MIXTURE TO PREVENT EGGPANT FROM STICKING. ON TOP OF RICOTTA LAYER, MAKE AN EVEN LAYER OF HALF THE EGGPLANT SLICES.
SPREAD A LAYER OF HALF OF THE REMAINING RICOTTA CHEESE MIXTURE.
NEXT, SPREAD 1 CUP MOZZARELLA CHEESE, THEN HALF OF THE MEAT/PASTA SAUCE AND THE REST OF THE EGGPLANT, FOLLOWED BY THE REST OF THE RICOTTA MIXTURE AND LEFTOVER MEAT MIXTURE. FINALLY, TOP WITH REMAINING 1 CUP MOZZARELLA CHEESE.
COVER DISH AND FOIL. BAKE 40 MINUTES. REMOVE THE FOIL AND COOK AN ADDITIONAL 5 MINUTES TO BROWN CHEESE.
LET COOL 15 MINUTES, THEN CUT AND SERVE.
Notes
Great recipe with low carbs. Just as good as a leftover.