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Eggplant Lasagna

A healthier, gluten-free take on a classic lasagna.

Ingredients

  • 2 medium eggplants, sliced into 1/4-inch slices lengthwise
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 5 cups fresh baby spinach
  • 1/4 cup Parmesan cheese, grated
  • 8 ounces fresh mozzarella, diced
  • 1/2 cup cottage cheese
  • 1/2 teaspoon sea salt, plus more as needed for the eggplants
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 egg
  • 1 1/2 cups tomato sauce
  • Fresh basil, to garnish

Steps

  1. Generously sprinkle salt over the eggplant slices on both sides and allow to sit for 15 minutes to reduce extra water and bitterness.
  2. Preheat oven to 425 degrees F.

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