Roasted Eggplant Lasagna

So, last week I was originally planning on making this Eggplant Ricotta Bake. When I started my prep work I realized that one of my eggplants wasn't good. Down an eggplant I wasn't quite sure what to do. Perusing my pantry I saw half a package of no-bake lasagna noodles and decided that I would use those as a substitute. It's not any stroke of genius, but I was quite proud of myself. I had to muster a lot of energy to get myself into the kitchen in the first place, and I tend to give up easily. In this case I didn't, and I'm glad because the results were pretty good.

Roasted Eggplant Lasagna
Based on Everyday Food recipe; Serves 4












1 large eggplant, sliced lengthwise 3/4" thick
6 no-bake lasagna noodles
coarse salt and ground pepper
1 15 oz. part-skim ricotta cheese
3 large eggs
1 cup grated Parmesan cheese
2 teaspoons oregano
2 cups marinara or tomato sauce
1/2 cup shredded mozzarella
olive oil

• Preheat oven to 450°. Arrange eggplant slices in a single layer on rimmed baking sheet. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.
• Meanwhile, in a medium bowl, whisk together ricotta, eggs, ½ cup Parmesan, oregano, 1 ½ teaspoons salt, and ¼ teaspoons pepper. Brush an 8-inch square baking dish with oil.
• Place thin layer of tomato sauce in bottom of dish. Place two lasagna noodles on top, spread with layer of ricotta mixture, and two slices of roasted eggplant. Layer sauce on top of eggplant and repeat layers, ending with last of ricotta mixture. Sprinkle remaining Parmesan and 1/2 cup mozzarella across top. Cover with foil and bake for 30 minutes, removing foil for last 5. Let rest for 10 minutes before serving.
  

My notes: I actually used less Parmesan than in the recipe because, for the 3rd time that week, I had underestimated how much of an ingredient I had. Still tasted great, and I'm sure will be even better next time with the full amount.