Peel one large, firm Eggplant and slice it lengthwise into "steaks" approx. 1/4" thick. (You need at least 16-20 of these "steaks" so use two eggplants if you don’t get enough). Pam-spray a baking sheet or two and bake eggplant steaks at 400‘F. for 8-10 min, or until softened. Keep an eye on your eggplant, because if you cut it unevenly (as I always do) the skinny parts will get crispy before the fat parts are soft.
While eggplant is baking, make a mixture of 1 c. ricotta cheese, 2 eggs, 1/2 - 1 c. grated parmesan cheese, 1 tsp. of parsley flakes and salt to taste. Brown about 1 lb. (or more!) ground beef or turkey in a skillet. Add chopped green pepper and minced garlic to this (optional). Salt and pepper to taste. Use a pan about 10 x 13, but you will need a bigger one if you use lots of ground meat. Spread 1/3 c. of the lowest carb spaghetti sauce you can find over the bottom of your pan. Place a layer of baked eggplant over the sauce. Cover eggplant with 1/2 the ricotta mixture, then 1/2 the beef. Sprinkle a generous handful of shredded mozzarella over the beef. (If your beef is a little warm, this is good, because it will slightly melt the mozzarella and make it easier to spread the next 1/3 c. of spaghetti sauce).
Repeat the layers, and end with a final layer of eggplant covered with a final 1/3 c. of spaghetti sauce. Sprinkle with a little more shredded mozzarella and grated parmesan cheeses. Bake at 375‘F. for about 45-60 min. Cover with foil and bake for 40 min., and then remove foil to allow cheese to turn golden.
Let the finished lasagna stand for a while. This is so the eggplant can absorb all the juices. If you don’t let it stand you will see a lot of "water" seep into the empty spot after you take out your portion, but the eggplant will eventually absorb all this moisture.