Eggplant Lasagna

The most important requirement for my dinner was that it be easy, really easy.  I have school work to do and can't spend time, in the kitchen, this morning.  I knew, eggplant was on the menu, for dinner and I thought about making a stew, which is probably the easiest way to make this.  The problem is, I don't like eggplant that is cooked in liquid.  


I wanted to make an eggplant lasagna for a while, using eggplant slices, in place of the noodles.  I ended up making this, in the morning, and I will finish cooking it, after work. I took shortcuts throughout. It looks yummy and it is tempting, to just take one piece.  


I made up, this recipes, as I went along, using whatever, I could find, in my kitchen.    Of course, that means, leaving out other ingredients that might fit into the recipe.  The challenge, at least to me, is to do what I can with what I already have, and that is what I did, in this case.

Eggplant Lasagna


Ingredients:


2 eggplant (peeled and sliced in 1/4 inch pieces)
2 - 3 cups tomato sauce (I used some thick and delicious tomato soup, I had in the refrigerator)
1 container (16 ounces) Ricotta cheese
1 - 2 cups mozzarella (I had the twisted flavored mozzarella which I used.)
1/2 cup Parmesan
(Feel free to add sliced onions or tomatoes with the eggplant, if you like)


Method:


Place parchment paper on a cookie sheet.  Use two cookie sheets or do as I did and run it through two times.  Spread out slices from one eggplant on the sheet.  (One eggplant filled a cookie sheet.)


Place in broiler and broil for 5 - 6 minutes until it slightly crisps up.


Remove from oven and place in a large baking dish.  I didn't have one big enough so I added layers.  I had enough for 1 1/2 layers from 1 eggplant so I figured on 3 layers, total.


Cover lightly with Ricotta cheese, sauce and start over again, eggplant, Ricotta and sauce.


After three layers, place mozzarella on top and bake at 350 degrees for 25 minutes.


Top with Parmesan and cook for another 20 minutes.

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