Gluten Free Eggplant Lasagna


  • 2 large eggplants
  • 1/2 small container ricotta
  • 1 egg
  • 1 regular size jar your favorite marinara sauce
  • 1 pound shredded mozzarella for top
  • Extra cup of mozzarella for layers
  • 8 tablespoons Romano or asiago cheese, shredded


  1. Spray or oil a 9 x 13-inch baking pan. Heat oven to 300 degrees F.
  2. Blend the ricotta with egg and set aside. Don't peel the eggplant, just slice LENGTHWISE into 1/4-inch thick slices.
  3. Spoon marinara sauce lightly over bottom of the pan until just barely covered. Layer eggplant in one layer, spoon ricotta mixture over top and spread around with a little more marinara. Sprinkle 2 tablespoons of romano over the layer and a very LIGHT sprinkling of moazarella.
  4. Repeat this process for each layer. You should have 3-4 layers.
  5. Cover tightly with foil, and bake at 300 degrees F for 1 1/2 hour hours.
  6. Remove from oven, remove foil, generously sprinkle 1 pound grated mozzarella over the entire top. Do not cover. It will melt from the heat of the eggplant.

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