Classic Eggplant Lasagna

Eggplant lasagna; layers of thinly sliced baked eggplant, three melted Italian cheese, and accents of fresh herbs throughout each layer. You will be shocked by how flavorful and hearty this dish is without using any pasta noodles at all!

2 medium to large eggplants Cut lengthwise into ¼ inch thick slices

32 oz tomato sauce

8 oz mozzarella

¼ fresh parmesan cheese

1 to 2 Tablespoons avocado oil or olive oil

subheading: Ricotta filling:

1 cup ricotta cheese

½ cup fresh parmesan cheese

1 egg

3 garlic cloves

generous pinch of black pepper

pinch of salt

¼ cup fresh basil, chopped

1 teaspoon fresh oregano, chopped

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