Eggplant Lasagna

This was the inspiration for my recipe.
I also consulted the lasagna and ragu recipes from Pasta: Every Way for Every Day by Eric Treuille and Anna Del Conte.
It turned out really well.  (I forgot to take a picture when it was hot, so it looks a little less appetizing in this one.)

2 eggplants (about 1 1/4 pounds each) 

salt
1 pound bulk Italian sausage
1 onion
16 ounces whole milk mozzarella cheese, shredded
3/4 cup parmesan cheese, grated (3 ounces)

Olive oil in a Misto

a tablespoon or so of olive oil

1 carrot

1 celery stalk

garlic--a few cloves

1 can diced tomatoes

1 can tomato paste

1 can tomato sauce

1 t fennel seeds

oregano and basil, dried, a tablespoon or so of each

8 oz ricotta cheese 

Brown the sausage in a dutch oven or large saucepan.  (I started with frozen sausage, so I added a little olive oil to the pan, so it wouldn't stick.  You may or may not need to.)  Dice the onion, carrot, celery, and garlic pretty fine, and add them.  Cook, stirring occasionally, for a few minutes.  Add the tomato products and spices, and simmer the sauce for as long as possible (half and hour to a couple of hours).  

(I made the sauce the night before.)

Trim the ends off the eggplants. Peel them and slice lengthwise into 1/2" slices (or slightly thinner). 

Layer the eggplant slices in a colander, sprinkling each layer with salt.

Let the eggplant sit for at least half an hour (preferably more).

Blot/wipe the moisture off the eggplant with paper towels.

Line a couple of baking sheets with aluminum foil, and spray the foil with olive oil.

Place the eggplant slices in a single layer on the baking sheets (you may need to do them in two batches).  Spray them with olive oil.

 Broil about 3-5 minutes per side until tender and a little browned. Watch them closely because they can burn quickly. Spray the other side with olive oil when you flip them.

Combine the ricotta with about 10 oz of the mozzarella, and set the other 6 oz of mozzarella aside.

Layer everything in a greased 9x13" baking dish in this order: 1/3 of the eggplant slices, 1/3 of the sauce, 1/3 of the cheese mixture. Repeat the layering two more times then sprinkle with the reserved mozzarella cheese. 

Makes 8 servings