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- 1 large eggplant (2 lbs)
- 1 tbsp olive oil
- 12 oz fat free ricotta I used Part Skim
- 1/4 cup + 2 tbsp Pecorino Romano, I used freshly grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 cups reduced fat mozzarella
- 3 cups homemade tomato sauce**
- 2 /Tbsp olive oil
- 1 med chopped onion
- 1/2c finely chopped carrots
- 3 cloves garlic crushed
- 2- 28 oz cans crushed tomatoes
- ½ c red wine, optional
- 1 8 oz can tomato sauce, if needed
- 1 Tbsp. Italian Seasoning
- Fresh basil
- Sugar to taste
View Full Recipe at Liv Life
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