Eggplant Lasagna

Ingredients

• 2 large eggplant
• 1 teaspoon kosher salt
• 2 Tablespoons extra-virgin olive oil (divided)
• 1 pound ground Italian sausage
• 10 ounces frozen spinach (thawed and drained)
• 2 cups whole milk ricotta
• 1 large egg (beaten)
• 1 cup grated parmesan cheese
• 1/4 teaspoon black pepper
• 2 1/2 cups San Marzano marinara sauce (or use your favorite store bought sauce)
• 1 1/2 cup mozzarella cheese (shredded or fresh sliced)

Instructions

1. 1

   Prep: Preheat the oven to 375 F degrees. Grease a 9 x 13-inch baking dish and set it aside.

2. 2

   Bake: Brush a baking sheet with the oil. Slice your eggplant lengthwise into 1/4 inch slices. Lay flat in a single layer on the baking sheet. Sprinkle with salt. Bake for 12 minutes.

3. 3

   Brown: While the eggplant is baking brown the sausage. Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add the sausage, use a spatula to break it into crumbles while it browns. Add the marinara and simmer for 5 to 7 minutes.

4. 4

   Filling: Place the thawed spinach in a clean kitchen towel. Gather the top and twist to squeeze out excess water. In a mixing bowl, mix together the ricotta, egg, parmesan, spinach, and pepper.

5. 5

   Blot: Use a paper towel to blot the eggplant dry before you assemble the lasagna.

6. 6

   Assemble: Spread half a cup of the sauce on the bottom of the baking dish. Add a single layer of the eggplant, before adding 1/2 of the ricotta mixture. Sprinkle 1/3 of the mozzarella cheese on top of it. Add 1/2 the meat sauce. Repeat the process until all the ingredients have been used up. Top lasagna with mozzarella then bake for 20 minutes.

7. 7

   Bake: Remove and cover then bake an additional 8 minutes, broiling for a crispy top. Rest for 10 minutes before serving.