1 Eggplant Medium.
1 tsp salt
6 oz mozzarella cheese
15 oz ricotta cheese Full Fat
8 oz Parmesan Romano cheese
1/2 tsp pepper
1/2 cup Parsley (15 g)
1 batch Low Carb Marinara
Preheat the oven to 425°F (218.33C). Cut off the ends of the eggplant, then slice into 24 thin rounds.
Sprinkle the eggplant slices LIGHTLY with salt on both sides and let sit for 10 minutes to draw out moisture. Do not over salt.
Remove from the oven and set aside. Set oven to 350F.
Mix all other ingredients EXCEPT 1/2 of cheese and marinara in a large bowl.
Spoon a thin layer of the marinara sauce onto the bottom of the 9*13 inch casserole dish to keep the eggplant from sticking.
Assemble the lasagna. Add a layer of 12 eggplant slices close together, covering the bottom of the dish. Add a layer of the ricotta mixture and spread in an even layer.
Bake for 45 – 60 minutes, until cheese is fully melted and golden and bubbly.
Remove the lasagna from the oven and let rest for 10- 15 minutes before serving to give the cheese time to set.
Serve garnished with fresh basil or parsley if desired.