Roasted Eggplant Lasagne
A simple way to seque into the Fall, this hands-on, free-style lasagne allows you to be as creative and resourceful as you'd like. Try it without all the melted cheese. Try it without lasagne noodles and use the eggplant as your "pasta". Use leftover tomato sauce, or just slices of tomatoes.

1 large eggplant
1 T. salt
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1/4 cup extra virgin olive oil
1 T. Italian Seasoning
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1 15-ounce container part-skim ricotta cheese
2 eggs
2 handfuls fresh spinach leaves
salt & pepper to taste
1 cup of grated cheese (romano or parmesan), optional
a few dashes nutmeg
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tomato sauce
no-cook lasagne noodles


Slice eggplant 1/4" thick. Lay slices on wire racks.
Generously salt and let sweat for 30 minutes.
Blot off water, turn over, resalt and let sweat.
Blot again.
Meanwhile preheat oven to 375. Combine oil and herbs.
Brush each side of each slice with the seasoning.
Lay flat on baking sheets and roast eggplant for 30-40 minutes.
Let cool.
[I do the roasting one day, refrigerate the eggplant and make lasagne the next day.]
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Wash spinach. Shake off excess water. Cook in pot over medium high heat until just wilted.
Drain in colander. Let cool. Squeeze out excess water.
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In a large bowl, beat the eggs and then add ricotta, spinach, nutmeg and salt & peper to taste.
Combine well. Add grated cheese if you want here [or don't and save lots of calories and fat].
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Layer the lasagne:
-Pour one cup of tomato sauce into bottom on a loaf pan
-Lasagne noodles
-Ricotta mixture
-roasted eggplant
-more tomato sauce
-more noodles
-more ricotta
-more eggplant
-and a little more sauce
-cheese, if desired

Bake at 375 for 45 minutes.
Allow to cool for 10 on a wire rack.