I normally use summer squash to make low carb lasagna which is very good if you get the moisture out of the squash. I never had Eggplant before and thinking this might work? To use squash I slice about 1/8" and lightly salt. Let moisture come out than on to a hot grill for a quick grill to dry up. You think eggplant worth trying or just stick to squash? Really dont know if I even like eggplant.
