Eggplant Parmesan Lasagna Recipe - (4.5/5)

Ingredients

• 1 tablespoon olive oil, plus more for the baking sheet and foil
• 1 large egg
• 2 egg whites
• 1 cup panko bread crumbs
• 1/2 cup all-purpose flour
• 2 medium eggplants
• 16 ounces lowfat small-curd cottage cheese
• 15 ounces part-skim ricotta
• 6 ounces part-skim mozzarella, grated, about 1 1/2 cups
• 1/2 cup grated Romano or Parmesan cheese
• 2 tablespoons grated Romano or Parmesan cheese
• Black pepper, to taste
• 1 cup fresh basil, roughly chopped
• 1/2 cup fresh flat-leaf parsley, roughly chopped
• 2.50 cups jarred marinara sauce