Eggplant Lasagna

Step 1

Generously sprinkle salt over the eggplant slices on both sides and allow to sit for 15 minutes to reduce extra water and bitterness.

Step 2

Preheat oven to 425 degrees F.

Step 3

Rinse the salted eggplant slices with water and dry thoroughly between two clean towels.

Step 4

Arrange slices on 1 to 2 baking sheets in an even layer and bake for 13 to 15 minutes, or until slightly tender and flimsy.

Step 5

Set the eggplant aside and reduce heat to 375 degrees.

Step 6

Heat oil in a large skillet over medium-high heat. Cook garlic until fragrant, about 1 minute. Add the baby spinach and toss until wilted, about 3 minutes.

Step 7

In a large mixing bowl, combine garlic, spinach, Parmesan, mozzarella, cottage cheese, egg, oregano, 1/2 teaspoon sea salt and pepper.

Step 8

Pour about 1/4 cup of the marinara sauce into the bottom of a casserole dish.

Step 9

Add a layer of overlapping eggplant slices to the bottom, just like you would with lasagna noodles. Top eggplant slices with a layer of the tomato sauce, followed by half of the cheese and spinach mixture.

Step 10

Repeat each step until all ingredients are used.

Step 11

Place in the oven and bake for 18 to 24 minutes, or until sauce is bubbly.

Step 12

Serve immediately with fresh basil.