Ingredients:

• 2 large eggplants
• Pasta Sauce:
• 1-28 ounce can San Marzano tomatoes
• ¼ c. tomato paste
• 2 cloves garlic, minced
• 1/2 t. dried basil
• ½ t. dried oregano
• 1 t. dried parsley
• ½ t. salt
• ¼ t. dried pepper flakes (optional)
• 2 lbs grated mozzarella cheese, divided
• 15 ounces ricotta cheese
• 1 t. dried basil
• ½ t dried oregano
• 1 T dried parsley
• 1 grated carrot
• 1 grated zucchini
• 10 ounces frozen spinach, thawed and drained – squeeze out extra water (optional)
• ½ c. parmesan cheese, divided
• ½ t salt

Preperation:
Peel the eggplants and slice into 1/4“- thick slices that serve as “noodles.” Sprinkle each slice with salt and allow to rest for 30 minutes. Wash well with cold water and drain in a colander. Preheat the oven to 425 degrees. Divide the eggplant “noodles” into three piles. In a greased 9X 13 lasagna pan, pour 2 cups pasta sauce and spread evenly over the bottom of the pan. Layer on 1/3 of the eggplant “noodles.” Mix together 3 cups mozzarella, the ricotta, 1 t. basil, ½ t. oregano, 1T.parsley, grated carrot, grated zucchini, optional squeezed spinach, ¼ c. parmesan and the salt. Spread the entire mixture over the first layer of noodles. Top with another layer of “noodles” then 2 ½ cups sauce, one-third of the remaining mozzarella then repeat beginning with the remaining “noodles.” Top with the final ¼ c. parmesan and cover tightly with aluminum foil. Bake 45 minutes then remove the foil and finish another 15 minutes. Rest 15 minutes before cutting.