3pounds Italian eggplant, (about 2 large or 3 medium)
8ozlasagna sheets, (see above for recommendations, but be sure to get no-boil sheet)
8ozfull-fat ricotta
8ozWhole Foods pizza blend cheese, (a blend of mozzarella, provolone, and asiago- feel free to make your own blend and see above for tips)
8ozfresh mozzarella balls, sliced or torn by hand
3cupsroasted tomato sauce, see recipe below or use storebought
Instructions
Broil the Eggplant:
Preheat oven to broiler setting.
Cut ends off of eggplant. Slice into 1/2’’ thick large planks (about a finger’s width).
Prepare a baking sheet by lining with foil and then spraying with oil. Add eggplant (you'll most likely have to do in 2-3 batches). Lightly spray with oil and light season with salt (see above for why I recommend using oil spray).
Place baking sheet on top rack, about 6'' from top. Broil eggplant until browned, about 5-6 minutes/side. Repeat with other eggplant slices and set aside to cool slightly.
Assemble and Bake Lasagna:
Preheat oven to 425.
Use a 9x12 or 9x13 rectangular baking dish* Spoon a tiny bit of tomato sauce to the bottom of the pan. Then add a layer of pasta sheets, followed by a layer of tomato sauce, roasted eggplant, and ricotta (just dollop in a somewhat evenly dispersed way) and shredded pizza blend cheese. For each layer use about 1/3 of the total mixture (you'll end up doing three layers). Repeat two more times.*See above for other dishes you can use for smaller batches or if you don't have this size.
Top with fresh sliced mozzarella. Cover with foil.
Place in oven in middle rack. Add a baking sheet below on bottom rack as a safety measure in case the sauce bubbles over (it's much easier to clean). Bake 25 minutes covered, followed by another 30 minutes uncovered. The cheese should be browned and sauce just lightly bubbling to the top, but quick thick.
Let sit 10 minutes before serving or cutting into. This is also great for leftovers.