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Ingredients
For the Eggplant Layers:
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3 large eggplants, thinly sliced lengthwise
2 tablespoons olive oil
Salt and pepper, to taste
For the Tomato Sauce:
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, minced
2 cans (400g each) crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
For the Vegan Ricotta:
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