Eggplant Lasagna

Name: Eggplant Lasagna
Prep time: 2 h 41 min
Cook time: 2 h 41 min
Total time: 2 h 41 min
Yield: 7
Cuisine: Mediterranean, Italian, European
Ingredients: 794 grams crushed tomatoes; 794 grams whole tomatoes; 177 milliliters dry red wine; 2 to medium eggplants, about 1 1/2 lbs; 1 Tbsp minced garlic; 10 larges basil leaves or to taste, chopped just before adding to the sauce; 7 servings Kosher salt; 1 Tbsp finely chopped marjoram; 946 milliliters ozs grated mozzarella (about; 2 Tbsps olive oil; 473 milliliters medium onion, chopped (about; 12 sheets no-boil lasagna (see Note); 177 milliliters ozs grated Parmigiano-Reggiano (about; 7 servings Pepper to taste

Eggplant Lasagn From preparation to the plate, this recipe takes about 2 hours and 41 minutes. This recipe is typical of Mediterranean cuisine. Head to the store and pick up canned tomatoes, onion, pepper, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.