Eggplant Lasagna
1 pkg. RP’s Spinach Lasagna Sheets Cut the eggplant ahead of time and sprinkle with salt to leach out the anesthetic for about ½ hour. Pat dry. Heat olive oil until hot. Dip the eggplant in the egg then in the breadcrumb. Fry until golden brown in a couple batches. Drain on paper. Mix the ricotta, parmesan, and egg together in a bowl. To assemble the lasagna, use a 9 x 13 baking pan (a glass one works best). Start with a little marinara(link) sauce in the bottom of the pan, then lay a spinach pasta sheet in (you may need to trim the pasta). Top with 1/3rd of the cheese mixture, 1/3rd of the eggplant (spaced equally), 1/3rd of the remaining sauce, and 1/3 of the mozzarella cheese. Repeat for two more layers. Bake at 350° for 30 to 40 min. or until bubbly. Let stand 15 min before serving.
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