FFactor's Eggplant Parmesan Lasagna 

What you need:

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-3 eggplants

-salt

-6 egg whites 

-10 GG crackers pulverized (You can buy these in the WTT Shop: Shop Here)

-Italian seasonings

-2 tablespoons of Parmesan Cheese

-beef or vegetarian substitute

-your favorite tomato sauce

-1.5 cups of ricotta or vegan ricotta cheese

-oregano

-basil

-1 cup mozzarella cheese

-1/2 cup Parmesan Cheese

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Let's Cook!

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1. Preheat your oven to 350 degrees. Prepare parchment paper in a pan and spray with non-stick spray.

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2. Thinly slice the eggplants horizontally and salt. Let sit for 20mins and pat to remove extra moisture.

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3. Whisk the egg whites in a bowl

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4. To the pulverized GG crackers, add Italian seasonings and 2 tablespoons of parmesan cheese. (You can buy GGs in the WTT shop: Shop Here)

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5. Dip eggplants in to the whisked egg whites then into the GG mix.  Lay egg coated eggplant on the pan with parchment paper and bake for 20 mins.

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6. Make the meat sauce while the eggplants bake by combining your meat or meat substitute with your favorite tomato sauce.

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7. Make the ricotta mix by combining ricotta or vegan ricotta with oregano and basil.

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8. Begin to make the lasagna by layering sauce, eggplant, ricotta, mozzarella, parmesan and repeat. 

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9. Bake for an hour or until golden brown.

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Recipe from FFactor.com

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