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Italian No Noodle Eggplant Cheese Lasagna Recipe

A nutritious and hearty heart-friendly variant of everyone's favorite lasagna. Try this scrumptious Eggplant Lasagna Recipe with its layers of savory eggplant, tomato sauce and melted cheese. It's gluten-free, low-carb and a great alternative for people version of the classic Italian meal.

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Ingredients

number of servings
7
  • 2 large eggplants Added to
  • 2 cups mozzarella cheese, shredded Added to
  • 2 cups Ricotta cheese Added to
  • 12 Cup Parmesan cheese, grated Added to
  • 1 large Egg Added to
  • 2 cups tomato sauce Added to
  • 2 tbls olive oil Added to
  • 2 cloves garlic, minced Added to
  • 1 tablespoon fresh basil, chopped Added to
  • salt and pepper to taste Added to
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Directions

90 min.
1. Step

Preheat your oven to 375ºF (190ºC). While it's warming up, slice the eggplants into 1/4 inch slices.

2. Step

Lay the slices on a baking sheet, brush with olive oil, and season with salt and pepper. Bake for 10 minutes or until lightly browned.

3. Step

In a bowl, mix together the ricotta cheese, Parmesan cheese, egg, and a pinch of salt and pepper.

4. Step

Spread a layer of tomato sauce on the bottom of a baking dish. Layer eggplant slices, followed by the cheese mixture, and a sprinkling of mozzarella. Repeat the layers, ending with a layer of tomato sauce and mozzarella on top.

5. Step

Cover with foil and bake for 25 minutes. Remove foil and bake for additional 10 minutes or until the cheese is bubbly and slightly browned.

6. Step

Let it cool for a few minutes, sprinkle fresh basil on top before serving, and enjoy your eggplant lasagna!

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