INGREDIENTS
1 tsp
olive oil, divided
1
eggplant (about 1 lb), sliced crosswise into 1/4-inch-thick rounds
1
jar (26 oz) cabernet marinara sauce
6
uncooked whole-wheat lasagna noodles
1 cup
part-skim ricotta cheese
1
log (3.5 oz) soft goat cheese, room temperature
1/3 cup
chopped fresh basil, divided
1/4 tsp
crushed red pepper flakes
1/4 cup
shredded Parmesan cheese