Eggplant Parmesan Lasagna
Ingredients
- 1 tsp olive oil, divided
- 1 eggplant (about 1 lb), sliced crosswise into 1/4-inch-thick rounds
- 1 jar (26 oz) cabernet marinara sauce
- 6 uncooked whole-wheat lasagna noodles
- 1 cup part-skim ricotta cheese
- 1 log (3.5 oz) soft goat cheese, room temperature
- 1/3 cup chopped fresh basil, divided
- 1/4 tsp crushed red pepper flakes
- 1/4 cup shredded Parmesan cheese
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