meatloaf, and it was Sunday - so lasagna seemed like the logical option. She loves eggplant - with a passion, so that was the substitute. I got the Italian fix and she got eggplant.
1 Large Eggplant - peeled and sliced
Leftover Meatloaf (sub ground beef if need be)
Fresh Ricotta - Recipe HERE.
Parmesan for topping
About an hour before you're ready to start cooking, lay your thinly sliced eggplant out in individual slices and lightly salt. Let them sit for about 30 minutes - this will pull out some of the water and bitterness. After 30 minutes, pat dry with a paper towel - you'll be surprised how much water will come out.
Preheat your oven to 350 degrees. Roast your eggplant slices for 20 minutes.
In a baking dish, use the eggplant as you would a lasagna noodle.
Repeat and top with an extra layer of eggplant, sauce and fresh mozzarella. I also grated some fresh Parmesan over the top before putting in the oven.
Bake at 350 for 30 minutes - or until top is golden brown and bubbling.
Slice 2 inch strips along the short side of the pan and top with an extra ladle of sauce.