Eggplant Lasagne

(modified October 2009)

Consider this vegetarian or low carb

2 eggplants, slice into 1/2" slices (these will be your lasagne "noodles")

Marinara Sauce:
24 oz of your favorite canned sauce.
or
a no sugar tomato sauce brand and add your own spices.
10 grinds of McCormicks Italian Herb grinder.
1/2 cup of fresh basil, chopped
2 cloves of garlic, minced (3 or 4 if you like garlic)

32 oz of mozarella cheese
1 cup of parmesan cheese
(optional) 2 cups of low fat ricotta cheese.

Prepare:

Brush the eggplant slices with olive oil, salt and pepper. Grill the eggplant until slightly tender or let it get slightly brown.

Warm the marinara in a pan, at the very end add the chopped basil and minced garlic.

Build your lasagne. In a 9 x 13 glass baking dish, layer the eggplant, the marinara, and cheese to make 2 layers. Top with more mozarella and parmesan. Bake a 450 for 15 minutes.

Serve with red wine. I prefer a Merlot.

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