Italian Eggplant Lasagna Kiras

January 07, 2014

140

2 Large Eggplants, sliced 1/4 inch thick
1 28 ounce Can Tomato Sauce (sauce)
1 Tablespoon Herbs de Provence (sauce)
1 Tablespoon Dried Oregano (sauce)
1 Teaspoon red pepper flakes (sauce)
1 Teaspoon kosher salt (sauce)
2 Tablespoons olive oil (sauce)
1 Bunch Spinach, blanched (filling)
1 15 ounce container Ricotta (filling)
1/2 Lemon Juice and zest only (filling)
2 Tablespoons fresh mint (filling)
1 Pound fresh mozzarella
1/3 Cup Olive oil (for roasting eggplant)
1/2 Cup Kosher Salt (for pressing eggplant)

Wash your eggplant and slice them long-wise into 1/4 inch slices. Layer the slices in a colander and sprinkle each layer heavily with kosher salt. Find a bowl that fits nicely in the colander on top of the...
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Nutritions

Calories
585

Sodium
15672mg
653% DV

Fat
48g
74% DV

Protein
28g
56% DV

Carbs
8g
2% DV

Fiber
3g
15% DV