Since I was craving lasagne and pasta is a big no no, I decided to try making a lasagna with eggplant instead of noodles.  I think it came out pretty well so I am going to share the recipe:

1 lb. ground lamb (cheap and readily available here in NZ, but maybe not everywhere so substitute any kind of lean ground meat.)
1 medium eggplant, cut into 1/4" thick slices
Olive Oil
1 onion, chopped
2 cloves garlic, finely chopped
2-3 T tomato paste
red wine to taste
3 or 4 large fresh tomatoes or the equivalent amount canned.
A few sprigs of mint or parsley, chopped
feta cheese

Place eggplant slices on oiled baking tray and brush with a little more oil.  Place in a preheated 350 degree oven for 25 minutes or until soft and slightly brown.  Meanwhile, heat another tablespoon or so of oil in a frying pan and cook the onions and garlic gently until soft.  Add the lamb or other ground meat and cook until no longer pink.  Add 1 tomato roughly chopped, the tomato paste and enough red wine/water to moisten everything well.  Simmer for a few minutes and then add the parsley or mint.

Remove eggplant from oven.  Place a layer of eggplant and sliced tomato on the bottom of a lightly oiled casserole dish.  Top with meat sauce and a tiny bit of grated cheese if you like.  I put feta in mine.  Make another eggplant/tomato layer on top and cover with remaining meat sauce and a little more cheese.  Bake for 30 minutes at 300 degrees or until hot and bubbling.  Serve with salad and/or a green vegetable.  Serves 3 or 4.