This Eggplant Lasagna is made just like a pasta lasagna, substituting slices of eggplant for the pasta. (Some other versions include pasta lasagna noodles as well.)

It is easy to pray for people all across the Mediterranean and Middle East who use eggplant in a variety of dishes.

To make the eggplant slices, use a sharp knife to make the first slice. If you are experienced with a knife, cut the slices lengthwise, thinner than the thickness of your fingers. If you are less experienced with a sharp knife, cut the eggplant across it, producing disks, thinner than the thickness of your fingers. Slice two medium eggplants this way.

Preparation:

In a mixing bowl, combine a medium carton of Ricotta Cheese (natural or low fat) with one egg, a cup of Parmesan Cheese and a cup of Mozzarella Cheese (natural or low fat) and a half a cup of diced parsley.
Stir with a spoon until blended.
Wet a paper towel with olive oil and daub the oil on each surface of the eggplant.
Lay each slice on a cookie sheet, in one layer.
Bake in the oven at 350 degrees for 15 minutes, just to soften the eggplant.
Prepare a pot of meatless (marinara) pasta sauce – homemade or from the store.
In a lasagna pan, place some sauce on the bottom of the pan.
Place a layer of eggplant slices on top of the sauce.
Spoon a layer of cheese mixture on top of eggplant slices.
Add a bit of sauce on top of the cheese.
Place another layer of eggplant slices on top of that sauce.
Spoon another layer of cheese mixture on top of second layer of eggplant slices.
Add a bit more sauce on top of second layer of cheese.
If there is enough eggplant and enough cheese, add another layer of eggplant alone or another layer of cheese as well.
Finish by placing sauce on top of the complete assembly.

Bake in a 350 degree oven for 45 minutes, covered with aluminum foil for the first 30 minutes, uncovered for the remaining 15 minutes.

Let stand for at least 15 minutes before cutting and serving.