Eggplant Lasagna
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Cooking tools:
- Oven
- Baking dish
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 2 large eggplants, sliced lengthwise (approx. ¾ inch thick)
- 3 ½ tbsp olive oil
- Salt
- pepper
- 450g button mushrooms, sliced
- 3 cloves garlic, minced
- ½ tsp dried oregano
- 650g passata
- 425g ricotta cheese
- 450g spinach, wilted
- ½ cup parmesan, grated
- 1 large egg
- 1 cup grated mozzarella
- 2 tbsp fresh parsley, chopped
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