This is SO good! We made it for supper, along with a traditional pan of lasagna and I bet this tasted better! It's also really easy to make.
Egg Plant Lasagna - All Phases
2 large eggplants, sliced into 1/3 inch rounds (do not peel, but score with a fork before slicing)
Olive oil mixed w/ italian seasonings (the amount you use will vary on the size of your eggplants, you can always mix together more if you need it. I used a BBQ brush to put it on)
1 (one) 16 oz container part skim ricotta
Parmesan Cheese (use your judgement...i like a bunch, go figure)
2 cups part skim mozzarella cheese
1 16 oz Jar/Can prepared spaghetti sauce (no added sugar, I like Hunts)
Brush both sides of each eggplant round with the olive oil mixed w/ italian seasonings and brown them in a pan or under the broiler
(we used the broiler, and it only took a few minutes)
After removing the browned eggplant rounds, set oven to heat to 400 degrees.
Meanwhile in a small bowl: Mix the ricotta, egg, and parmesan cheese.
In casserole dish (9x13 or 2 smaller ones) make layers of:
Sauce, eggplant, 1/2 ricotta mix, 1 cup mozz, sauce, and repeat. i topped it w/ a little more parm.
Bake in oven until bubbly.