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SPINACH EGGPLANT LASAGNA

Ingredients

• 2 large eggplants, peeled and thinly sliced lengthwise (if you have a mandolin, use it for even strips)
• 2 1/2 cups low-fat mozzarella cheese, sliced
• 2 cups low-fat ricotta cheese
• 3/4 cup parmesan cheese, grated
• 2 eggs
• 1 tablespoon olive oil
• fresh basil, garnish
• kosher salt and freshly ground pepper, to taste
• Tomato Sauce: (homemade or store-bought)
• 1 (28 oz.) can crushed tomatoes
• 1 (15 oz.) can diced tomatoes
• 1 (10 oz.) package frozen spinach, thawed and drained
• 1 large white onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes

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