Day 2 of my 14 Day Keto Recipe Challenge: Keto Eggplant Lasagna

Yesterday's post didn't perform well because I couldn't put the recipe well, so apologies.
Now I've made it to day 2. Today I tried keto eggplant lasagna, and it was surprisingly comforting. Slicing the eggplant felt a little tricky at first, but once it came together, the layers looked and tasted amazing
Ingredients

• 2 medium-sized eggplants
• 1 pound ground beef
• 1 cup low-carb tomato sauce
• ½ cup water
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon oregano
• Sea salt, to taste
• Freshly cracked pepper, to taste
• Fresh basil leaves, for garnish
• ½ tablespoon olive oil

Instructions

1. Wash and dry the eggplants, then slice them lengthwise into ¼-inch thick slices.
2. Heat olive oil in a pan, cook the ground beef with garlic, salt, pepper, basil, and oregano until browned.
3. Add tomato sauce and water, then simmer for 10 minutes.
4. In a baking dish, layer eggplant slices, meat sauce, ricotta, and mozzarella. Repeat until all ingredients are used.
5. Top with Parmesan and the remaining mozzarella.
6. Bake at 375°F (190°C) for about 25–30 minutes until bubbly and golden.
7. Garnish with fresh basil leaves before serving.

What should I cook for Day 3 to keep the challenge going?