Eggplant Lasagna

• 1 large eggplant, sliced lengthwise into 1/4-inch thick slices
• 2 cups marinara sauce (low-carb or sugar-free)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, chopped, for garnish
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Lightly grease a baking dish with olive oil.
3. Arrange eggplant slices on a baking sheet, sprinkle with salt, and let sit for 10-15 minutes to release moisture. Pat dry with paper towels.
4. Heat a grill pan or skillet over medium-high heat. Cook eggplant slices for 2-3 minutes per side until tender and grill marks appear.
5. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
6. Layer grilled eggplant slices, ricotta cheese, mozzarella cheese, and marinara sauce, repeating until all ingredients are used, finishing with a layer of marinara sauce and mozzarella cheese on top.
7. Sprinkle grated Parmesan cheese over the top layer.
8. Cover with foil and bake for 25-30 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
9. Let lasagna cool for 10 minutes before slicing.
10. Garnish with chopped fresh basil leaves before serving.