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Eggplant Lasagna

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SF Gate
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main-dish low carb vegetarian christmas dinner italian
Photo: SF Gate

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Ingredients

2 small to medium eggplants, about 1 1/2 pounds

-- kosher salt

2 tablespoons olive oil

1 medium onion, chopped (about 2 cups)

1 tablespoon minced garlic

3/4 cup dry red wine

1 28-ounce can crushed tomatoes

1 28-ounce can whole tomatoes

-- pepper to taste

10 large basil leaves or to taste, chopped just before adding to the sauce

1 tablespoon finely chopped marjoram

12 sheets no-boil lasagna (see Note)

8 ounces grated mozzarella (about 4 cups)

4 ounces grated Parmigiano-Reggiano (about 3/4 cup)

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