Eggplant Lasagna

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1hr 10 minutes
Servings: 4 

Keto-Freindly, Vegetarian, Gluten-Free

Ingredients

• 3 eggplants, around 1 1/2 pounds
• 2 tsp salt
• 3 tbsp extra-virgin olive oil
• 1 tsp oregano
• 2 1/2 cups shredded mozzarella

• 1/2 cup grated parmesan cheese

• 1 1/2 cups tomato sauce, seasoned

Instructions

1. Slice the eggplants lengthwise into 1/4” think planks and sprinkle with salt, let stand for 15 minutes, the salt pulls out the bitterness and you can wipe away the salty moisture with a paper towel.
2. In the meantime preheat the oven to 400°F.
3. Place the eggplant on a baking sheet, lined with parchment paper and brush them lightly with some olive oil. Roast in the oven for 15-20 minutes, until spongy and light brown.
4. On the bottom of a 9x13” baking dish spread around 1/4 cup of the tomato sauce, arrange about 6 slices of eggplant on the sauce.
5. Combine mozzarella and parmesan and sprinkle with 1/3 of the cheese-mix.
6. Repeat this 2-3 times or until you run out of ingredients, make sure that the last two layers are tomato sauce topped with cheese and oregano.
7. Cover the baking dish tightly with aluminium foil and bake for 20 minutes, remove the foil and continue for another 20 minutes or until the cheese is golden brown.
8. Let rest for 15-20 minutes before serving, you can freeze the whole dish perfectly once its cooled down.
9. Enjoy!