Meatless Eggplant Lasagna

Ingredients

• 2 large eggplants, sliced into ½ inch thick slices
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of garlic powder
• 2 cups of ricotta cheese
• 2 cups of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• 1/2 teaspoon of oregano
• 1 tablespoon of fresh basil, chopped
• 3 cups of marinara sauce

Directions

1. Preheat the oven to 375 degrees F.
2. Slice the eggplants into ½ inch thick slices and place them on a parchment-lined baking sheet. Sprinkle with salt, pepper, and garlic powder.
3. Bake for 20 minutes, flipping the slices halfway through the cooking time.
4. In a medium bowl, mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, oregano, and basil.
5. Spread 1 cup of marinara sauce into the bottom of a 9x13 inch baking dish.
6. Layer half of the eggplant slices over the marinara sauce.
7. Spread half of the cheese mixture over the eggplant slices.
8. Spread 1 cup of marinara sauce over the cheese layer.
9. Layer the remaining eggplant slices over the marinara sauce.
10. Spread the remaining cheese mixture over the eggplant slices.
11. Spread the remaining 1 cup of marinara sauce over the top.
12. Bake for 30 minutes, or until the cheese is melted and bubbly.
13. Let cool for 10 minutes before serving.

Interesting Facts

• Eggplants are a great source of fiber, vitamins, and minerals.
• Lasagna is thought to have originated in Naples, Italy in the Middle Ages.
• This dish is a great way to add more vegetables to your diet.