This delicious Eggplant Lasagna is a great dinner option for the whole family to enjoy! It is vegetarian, low carb, gluten free, and loaded with Iron, Calcium, Vitamin A, and C.

Ingredients: (yields 12)

• 2 large eggplants

• 4 cups Rao’s Organic Tomato Sauce

• Extra virgin olive oil

• 1 cup thinly sliced cremini mushrooms

• 1 yellow onion, diced

• 16 oz. part skim Ricotta

• 16 oz. part skim Mozzarella

• ½ Cup grated Parmesan cheese

• 1 large egg

• 3 garlic cloves, chopped

• 2 tbsp parsley flakes

• 1 tbsp Oregano

• Coarse salt

• Pepper

Instructions:

First: Preheat oven to 375 F.

1. Slice eggplant into ⅛ inch slices. Once sliced, remove excess moisture from the eggplant with a paper towel and continue patting dry.

2. Arrange the eggplant on a large baking sheet and coat lightly with olive oil and coarse salt.

3. Let eggplant sit for 10 minutes.

4. Now we will skip to the sauce mixture: pour tomato sauce into a saucepan over medium-low heat. Add in the diced onion, chopped garlic cloves, and crimini mushrooms.

5. Continue stirring for about 7-8 minutes when the onions and mushrooms are cooked through.

6. Set sauce aside.

7. In a grill pan over medium heat, place eggplant slices and cook each side for about 3 minutes. Grill until golden and then set aside.

8. In a large bowl, mix the ricotta cheese, parmesan, egg, 1 tbsp oregano, 2 tsp salt, and dash of pepper. Stir well until all ingredients are combined.

9. Grease 9x12 casserole dish with cooking spray.

10. Cover bottom of dish with a layer of the tomato sauce mixture.

11. Lay 4-5 eggplant slices on next layer and top with a layer of ricotta cheese mixture.

12. Add layer of sliced mozzarella cheese.

13. Repeat steps 11-13 until all ingredients are used up.

14. Top with sauce, mozzarella and parmesan.

15. Bake lasagna for 45-50 minutes or until golden brown.

16. Garnish with parsley flakes and enjoy!

Nutrition Facts: (per 1 serving) yields 12

Calories: 216

Protein: 15g

Carbs: 9g

Fiber: 1g

Fat: 13g