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Cook the sausage over medium heat and drain any fat. Add the thawed spinach and mushrooms to warm them up and mix well.
Make the alfredo sauce by heating up the cream over low-medium heat. Gently whisk in the butter. Add the garlic, garlic powder and cayenne. When all of the butter is incorporated, add the shredded parmesan cheese in handfuls, whisking to melt each handful before adding the next.
Grill or lightly sautee the eggplant slices for a couple of minutes on each side. When each slice is completed, put it on a plate and set it aside.
Make the ricotta filling by combing the ricotta cheese, eggs, Italian 4 cheese blend and parsley together.
When all parts are complete, pour a little of the sauce in a 9" x 13" baking dish. Add a layer of eggplant, topped with a layer of ricotta filling, topped with some of the sausage mixture, some mozzarella cheese and then add some alfredo sauce. Repeat as necessary. (I usually try for 3 layers of eggplant, but it will usually spill over in the oven so bake it on a half sheet pan.)
Bake in a 350 degree oven for 30 minutes or until cheese is melted and GBD (golden, brown and delicious!)
If you're like me and have a very low tolerance for carbs, don't shy away from this recipe! Each serving is very filling, and usually just one piece will hold me over for most of a day. Below are the carb counts for the full recipe by ingredient because the individual serving counts can be quite misleading. You can play around with the ingredients to add or subtract carbs as you wish. Personally, I wouldn't eat sausage with such a high carb count, so I buy a brand that has 3 g/lb, but that's up to you.
Ingredient Net Carbs
Parmesan, shredded 8
Roasted garlic 6
Garlic powder 0
Italian 4 cheese blend 4
Total net carbs 115
Net carbs per serving 9.58
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