Karina Sharma
Tofu, mixed greens, carrots, cucumber, red onion, curry powder, olive oil, salt, pepper, lemon juice and eggs (optional).
Slice your eggplants into thin rounds (about 1/4 inch thick). Sprinkle with salt and let them sit for 20 minutes to remove moisture.
Grill or sauté the eggplant slices in olive oil until golden and soft. Set aside.
prinkle with 1/2 cup or 3/4 cup mozzarella and a few tablespoons of pecorino (or parmesan).
In a baking dish, start with marinara sauce, then layer eggplant, ricotta, mozzarella, and basil. Repeat.
Top with more mozzarella cheese, then bake at 375°F (190°C) for 30 minutes or until golden and bubbly.
Cut into perfect layers and serve your delicious, healthy Eggplant Lasagna.