Easy Eggplant Lasagna Recipe (Vegetarian & Low Carb) | The Mediterranean Dish

Name: Easy Eggplant Lasagna Recipe (Vegetarian & Low Carb) | The Mediterranean Dish
Ingredients: 2 to 3 eggplants (about 1 ½ pounds), (sliced lengthwise into ½-inch thick slices (about 12 slices)); Extra virgin olive oil; Kosher salt; 1 large egg; 1 15-oz tub part-skim ricotta cheese; 1 ½ cup park-skim mozzarella cheese (divided); ½ cup grated Parmesan cheese (divided); 3 garlic cloves (minced); 1 teaspoon dried oregano; 10 oz frozen spinach, (thawed and fully dried (wring out all the water)); 1 cup packed chopped fresh parsley; ½ cup packed chopped fresh basil (⅔ ounce); Black pepper to your liking; 2 cups prepared pasta sauce of choice

"All-star eggplant lasagna with layers of velvety tender roasted eggplant and a delicious cheese mixutre with spinach and fresh herbs. Tips & video included...."

INGREDIENTS

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2 to 3 eggplants (about 1 ½ pounds), (sliced lengthwise into ½-inch thick slices (about 12 slices))

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Extra virgin olive oil

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Kosher salt

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1 large egg

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1 15-oz tub part-skim ricotta cheese

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1 ½ cup park-skim mozzarella cheese (divided)

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½ cup grated Parmesan cheese (divided)

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3 garlic cloves (minced)

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1 teaspoon dried oregano

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10 oz frozen spinach, (thawed and fully dried (wring out all the water))

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1 cup packed chopped fresh parsley

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½ cup packed chopped fresh basil (⅔ ounce)

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Black pepper to your liking

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2 cups prepared pasta sauce of choice

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