Eggplant Lasagna

Eggplant Lasagna

• Start by making your own basic sauce. I usually saute 1/3 of an onion (chopped) with salt, pepper, and garlic. Once cooked through, I add one can tomato sauce before adding my favorite spices (I like rosemary, basil, garlic powder, red pepper flakes, and salt and pepper).
• Preheat oven to 350 degrees.
• Next, cut your eggplant into slices. Trim off the top of the eggplant (stem side) to create a flat surface. Then, cut eggplant long way into 1/4-1/2 inch pieces. Lay eggplant slices flat and sprinkle with kosher rock salt and let sit for half an hour to one hour (this pulls out the bitter flavor from the eggplant). 

• Using a dry paper towl, dab eggplants dry of the bitter "water" which will have accumulated in little droplets. Try to get all the salt off as well.
• Next, fry each slice using as little oil as possible until eggplant begins to become transparent.

• Now you can assemble your lasagna- here's the order, working from the bottom up:
• Sauce
• Eggplant
• Sauce
• Mozzarella
• Grated Parmigiano Reggiano
• Eggplant
• Sauce
• Mozzarella
• Grated Parmigiano Reggiano
• Eggplant
• Sauce
• Mozzarella 
• Grated Parmigiano Reggiano
• Top with light drizzle of olive oil to brown

• Bake in oven for 20-30 min. at 350 degrees. 
• Let cool for 15 min and enjoy!