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