I've been buying eggplant from a farmer and decided to use it in a lasagna recipe in place of the noodles and it is great that way!
Eggplant Lasagna-
I made my sauce to save carbs because most all of the pre-prepared sauces have too much added sugar.
I read every can of tomatoes and found that the crushed tomatoes had the lowest carb count but I'm sure it depends on the brand.

1.First I sautéed 1/2 onion and 1-2 cloves of chopped garlic to taste.
2.Then added two cans of tomatoes and also spiced it with an Italian herb mix, salt and pepper.
(I found Italian herb mix at the grocery store made by Rachel Ray which is excellent.)
3.Next I cooked the about 1 1/2lb. of ground beef.
4.Then mix ground beef with the tomato sauce.
5.Eggplant- I sliced it lengthwise about 1 inch thick, leaving skin on but cutting off outside edge.

Layering Lasagna
6.In a medium size casserole dish I pour enough sauce to cover the bottom of dish.
7.Then add raw eggplant slices and arranged to cover all of dish.
8.Next meat sauce.
9.Then a layer of cheese. (I used mozzarella and parmesan.)
10.Next another layer of eggplant.
11.Then more meat sauce
12.And more cheese
You get the idea. I topped it with the cheeses and bake at 350 for about 1 hour, covered with foil.
Let it rest for a few minutes when it is cooked and then cut into servings.
Sorry I don't know the carb count.

Ingredients are:
2 smaller eggplant or one large
1/2 onion
2-3 cloves garlic
Italian spices
Two cans tomatoes(mine are 14.5 oz)Lowest carb you can find
1 1/2lb ground beef.
Mozzarella cheese. I buy a block and grade it
Parmesan cheese-I just use the green can-kraft
1-2 cups cheese, Just use enough to make it good and cheesy
This is a great way to try Eggplant!
It's really easy.