Mushroom & Eggplant Lasagna

• 2 Large Eggplants, sliced 1/8-inch thick
• 24 oz Part-skim ricotta
• 1 Egg
• 1/2 Cup Freshly grated Parmesan cheese
• 1 Cup Tuscan BLENDABELLA
• 3 1/2 Cups Marinara sauce
• 16 oz Shredded mozzarella cheese
• 2 Tbsp Freshly chopped parsley

Instructions

1. Preheat oven to 375 degrees.
2. Season eggplant slices with salt. Heat a grill pan over medium high heat. Add 1 tsp of olive oil to the grill pan.
3. Once the pan is hot, grill eggplant slices in batches, for approximately 2 to 3 minutes per side. Set aside.
4. In a medium bowl, add ricotta, egg, parmesan, and Tuscan BLENDABELLA. Stir to combine. Set aside.
5. Spread a layer of marinara sauce on the bottom of a 9x13-inch baking dish.
6. Layer 5 to 6 slices of eggplant on top.
7. Spread a layer of the cheese mixture on top of the eggplant. Top with a layer of mozzarella. Repeat these layers with the final layer being marinara sauce, followed by a layer of shredded mozzarella.
8. Bake for 40 minutes, covered with aluminum foil.
9. Uncover and bake for 10 minutes. Let rest 10 minutes before slicing and serving.