From The Recipe Critic
Eggplant Lasagna
- Time
- 1 hr
- Makes
- 8
- Ingredients
- 21
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Ingredients
- 2 large eggplants
- 2 teaspoons salt
- 3 tablespoons olive oil
- 1 tablespoon olive oil
- 1 small diced onion
- 1 pound Italian sausage
- 1 (28-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 2 cloves minced garlic
- 2 tablespoons Italian seasoning
- 1 tablespoon sugar
- 1 tablespoon chopped fresh basil
- salt and pepper to taste
- 1 (16- ounce) container ricotta cheese
- 1 large egg
- ⅔ cup shredded mozzarella cheese
- ⅔ cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- fresh basil and parsley (for garnish)
Nutrition · per serving
- Calories
- 532 kcal
- Fat
- 43 g
- Fiber
- 1 g
- Sugar
- 3 g
- Sodium
- 1.534 mg
- Protein
- 28 g
- Trans fat
- 0.003 g
- Cholesterol
- 125 mg
- Carbohydrate
- 7 g
- Saturated fat
- 19 g
- Unsaturated fat
- 23 g
As published by The Recipe Critic.
The method
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