Nutritional Information: Calories 156.4 | Calories from Fat 66 | Total Fat 7.4 g | Saturated Fat 1 g | Cholesterol 0 mg | Sodium 605.5 mg | Total Carbohydrate 22.7 g | Dietary Fiber 3.9 g | Sugars 11.9 g | Protein 3.5 g

Yields: 4 servings | Total time: 1 hour 30 minutes

Ingredients:

• 3 medium eggplants
• kosher salt
• 1 tbsp. extra-virgin olive oil
• 3 cloves garlic, minced
• 1 yellow onion
• 2 tsp. oregano
• Freshly ground black pepper
• 1 25-oz. jar marinara
• 16 oz. whole milk ricotta
• 1/2 c. freshly grated Parmesan
• 1 large egg
• 1/4 c. chopped fresh parsley, plus more for garnish
• 4 c. shredded mozzarella

Directions:

1. Preheat oven to 400°.
2. Cut ends of eggplants and slice thinly, about 1/4” thick. Lay slices on a cooling rack and season with salt. Let sit for 20 minutes. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towels.
3. In a large skillet over medium heat, heat oil. Sauté garlic for 1 minute, then add onions and oregano. Season with salt and pepper and cook until onions are translucent. Add marinara and cook until warmed through.
4. In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper.
5. In a large casserole dish, spread a thin layer of marinara sauce, a single layer of eggplant “noodles”, a layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with marinara sauce, mozzarella, and Parmesan. 6. Cover with foil and bake for 35 minutes, then garnish with parsley and serve.

Source: LENA ABRAHAM at Delish.com