Eggplant Lasagna

Main Courses


2 large eggplants sliced 1/8” thick
Coarse salt
Olive oil
15 oz part-skim ricotta
1 large egg
1/2 cup freshly grated Parmesan cheese
4 cups tomato sauce
16 oz part-skim mozzarella cheese shredded
2 tbsp parsley chopped

Preheat oven to 375 degrees. (Note: to create perfect eggplant slices, use a mandoline.) Arrange the eggplant slices in a single layer and sprinkle with coarse salt. After 10 minutes, remove the excess moisture by blotting with paper towels. Brush the eggplant slices with a little bit of olive oil and bake until they are fork tender, about 10 minutes. In a medium bowl, thoroughly mix ricotta cheese, parmesan cheese, and an egg. In a 9×12 casserole dish, spread some tomato sauce on the bottom. Layer eggplant slices next, then the ricotta cheese mixture and top with the mozzarella cheese. Repeat the layers until all your ingredients are all used up. Bake 40 minutes covered and 10 minutes uncovered. Let stand about 20 minutes before serving.