Eggplant Lasagna My Rustic Mediterranean Take - EPPYC

Name: Eggplant Lasagna My Rustic Mediterranean Take - EPPYC
Total time: 105 min
Ingredients: 2 large eggplants (about 2 lbs / 900g total), peeled and sliced into ½-inch (1.25cm) rounds; 1 tablespoon kosher salt (plus more for seasoning); ¼ cup olive oil (60ml); Freshly ground black pepper, to taste; 2 tablespoons olive oil (30ml); 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1 (28-ounce / 800g) can crushed tomatoes; 1 (15-ounce / 425g) can tomato sauce; 1 teaspoon dried oregano; ½ teaspoon dried basil; ½ teaspoon red pepper flakes (optional, for a little kick!); 1 teaspoon sugar; Salt and freshly ground black pepper, to taste; 15 ounces (425g) whole milk ricotta cheese; 1 large egg, lightly beaten; ¼ cup grated Parmesan cheese (30g); ¼ cup chopped fresh parsley; 8 ounces (225g) shredded mozzarella cheese

eppyc.com

Ditch the pasta This eggplant lasagna is layered with roasted eggplant ricotta and a killer tomato sauce A healthy Mediterranean twist youll adore Get the recip

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Ingredients

2 large eggplants (about 2 lbs / 900g total), peeled and sliced into ½-inch (1.25cm) rounds
1 tablespoon kosher salt (plus more for seasoning)
¼ cup olive oil (60ml)
Freshly ground black pepper, to taste
2 tablespoons olive oil (30ml)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 (28-ounce / 800g) can crushed tomatoes
1 (15-ounce / 425g) can tomato sauce
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon red pepper flakes (optional, for a little kick!)
1 teaspoon sugar
Salt and freshly ground black pepper, to taste
15 ounces (425g) whole milk ricotta cheese
1 large egg, lightly beaten
¼ cup grated Parmesan cheese (30g)
¼ cup chopped fresh parsley
8 ounces (225g) shredded mozzarella cheese