INGREDIENTS
2
eggplants, sliced lengthwise into 1/4-inch thick slices
2 tbsp
salt
2 tbsp
canola oil
1 28 ounce can
crushed tomatoes
1 6 ounce can
tomato paste
1 tsp
dried oregano
1 tsp
dried basil
1 tsp
garlic powder
1 tsp
onion powder
1 tbsp
olive oil
salt and ground black pepper
1 tsp
olive oil
1
onion, diced
1 cup
frozen chopped spinach
1 cup
shredded carrot
1 15 ounce container
ricotta cheese
2
eggs
1/2 cup
freshly grated Romano cheese
1 tsp
garlic powder
1 tsp
onion powder
1/2 tsp
salt
1 cup
shredded mozzarella cheese