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Eggplant Lasagna

Eggplant Lasagna Recipe

  • 2 medium eggplants (about 2 1/4 pounds total), trimmed, cut lengthwise into 1/4-inch-thick slices
  • Coarse kosher salt
  • Extra-virgin olive oil
  • 1 1-pound bunch Swiss chard, center ribs removed
  • 2 large eggs
  • 1 15-ounce container part-skim ricotta cheese (buy Calabro if you can)
  • 1 1/2 cups finely grated Parmesan cheese, divided
  • 3/4 teaspoon freshly ground black pepper
  • 1 26-oz. jar of marinara sauce (or your homemade sauce) I used DelGrossos Marinara Sauce (almost the whole bottle)
  • 10 oz. ounce fresh buffalo mozzarella,drained and thinly sliced
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