Eggplant Casserole

This eggplant casserole is stacked with flavor. It's amazing that it only contains 3.3grams of carbs per serving. Bon appetit! 
Ingredients:

• 2 eggplants, peeled and sliced into 1/4 inch thick slices.
• 10 slices provolone cheese
• 8 oz shredded mozzarella cheese
• 8 oz whole milk ricotta cheese
• 4 oz grated parmesan, or romano cheese
• 2 lbs ground meat (turkey or lamb is best)
• 1/2 onion, finely chopped
• 8 oz sliced mushrooms
• 1 cup chopped celery
• 2 cloves garlic, chopped fine
• olive oil
• Italian seasoning
• 1 teaspoon ground cinammon
• 4 oz can no-sugar-added tomato sauce

Directions:

Preheat oven to 350°F. Grease bottom and sides of a 9x13 pan with olive oil.

Put a bit of olive oil in a frying pan and saute chopped onion, celery garlic and about 1 tsp of Italian seasoning. Saute for about 10 minutes. Add the mushrooms and saute for another 5 minutes. Add the ground meat and cook until meat is no longer pink (or exclude for a vegetarian version). Drain any grease. Add can of tomato sauce and cinammon and simmer for about 3 minutes.

Mix the shredded mozzarella, grated parmesan, ricottta cheeses in a small bowl, and set aside.

In the meantime, salt the eggplant slices on either side and let them rest for about 10 minutes. Afterward, saute them for about 5 minutes (or until tender) in a well oiled pan.

Put half the salted eggplant slices (one eggplant) in the bottom of a large ungreased pan. Sprinkle with Italian seasonings. Layer one half of meat/tomato mixture over the eggplant. Layer half of the the provolone cheese and half the grated parmesan/ricotta/mozzarella mixture and spread over the provolone cheese.

Repeat the layering, add additional Italian seasoning. Bake in a preheated oven for about 30 minutes at 325°F.