Eggplant Lasagna

INGREDIENTS

• 2 to 3 eggplants (about 1 ½ pounds), sliced lengthwise into ½-inch thick slices (about 12 slices)
• Extra virgin olive oil
• Kosher salt
• 1 large egg
• 1 15-oz tub part-skim ricotta cheese
• 1 ½ cup park-skim mozzarella cheese divided
• ½ cup grated Parmesan cheese divided
• 3 garlic cloves minced
• 1 teaspoon dried oregano
• 10 oz frozen spinach, thawed and fully dried (wring out all the water)
• 1 cup packed chopped fresh parsley
• ½ cup packed chopped fresh basil ⅔ ounce
• Black pepper to your liking
• 2 cups prepared pasta sauce of choice (Homemade or store-bought)

USED IN THIS VIDEO

• Global Chef Knife: https://amzn.to/3FaFwil