Easy Eggplant Lasagna (Print Version)

# Ingredients:

01 - 3 eggplants, thick slices about 1/4 inch.
02 - A 32-ounce container of ricotta cheese (made with whole milk).
03 - Shredded mozzarella, 16 ounces.
04 - 1 cup of freshly grated Parmesan.
05 - 2 eggs, large.
06 - Marinara sauce, 3 cups.
07 - Chopped basil, 1/4 cup.
08 - 4 garlic cloves, finely chopped.
09 - Italian seasoning, 2 tablespoons.
10 - Olive oil, extra virgin, 2 tablespoons.
11 - Salt and pepper for seasoning.

# Instructions:

01 - Let salted eggplant rest for half an hour. Rinse, then dry completely.
02 - Coat slices in oil and bake at 400°F for 20-25 minutes until browned.
03 - Stir together ricotta, the eggs, half the basil, garlic, 1/2 cup Parmesan, and Italian seasoning.
04 - Start with marinara at the bottom, layer eggplant, spread ricotta mixture, and sprinkle mozzarella. Do it all again.
05 - Bake covered at 375°F for 45 minutes. Remove cover and bake another 10-15 minutes to brown the top.
06 - Give it 15-20 minutes to settle before digging in.

# Notes:

01 - You can put it together in advance.
02 - It's gluten-free naturally.
03 - A low-carb swap for the classic dish.

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