Grill eggplant on a medium high grill (350-400 degrees) until the slices are soft and nice charmarks have formed. Remove from the grill and let cool. Meanwhile, cook the sausage in a skillet until it is cooked through and the juices run clear.

Now, start layering your “eggplant stack”. Start with an eggplant round, then add a slice of tomato, a drizzle of olive oil, salt, pepper and now grate about 1tbsp of parmesan on the top. Now add crumbled sausage. Repeat with another round of eggplant, tomato, herbs, olive oil, parm, etc. Top with a final (3rd) eggplant round and cover in grated cheese. Bake in a 350 degree oven for 10 minutes or until the parmesan has melted.

Set on top of a bed of arugula drizzled in olive oil and balsamic and add the remaning sausage to the arugula salad. Serve with a nice red wine and you have an Italian inspired meal that you can feel good about eating! *No carbs, minimal dairy- aged cheeses have no lactose. How do you like your eggplant?