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Eggplant Lasagna

Cheryl Slocum
  • 110 minutes
  • Serves 8

INGREDIENTS

3

Eggplants, medium

5 cloves

Garlic

1

Green bell pepper, large

1

Onion, medium

3/4 tsp

Oregano, leaves

1/4 cup

Parsley, fresh leaves

1

Red bell pepper, large

3/4 tsp

Thyme, dried

5 cups

Marinara sauce, store-bought

1

Pepper, Freshly ground

1

Salt

4 tbsp

Olive oil, extra-virgin

8 oz

Mozzarella, part-skim

1 oz

Parmigiano-reggiano, grated

16 oz

Ricotta, skim