Eggplant Lasagna

As of late, The Wife has had an aversion to noodles and pasta - but I had left over 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.

Ingredients:

1 Large Eggplant - peeled and sliced

Leftover Meatloaf (sub ground beef if need be)

Fresh Ricotta - Recipe HERE.

Whole Mozzarella

Parmesan for topping

Marinara Sauce

Directions:

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.

Layer: Sauce

Eggplant

Meatloaf

Ricotta

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.

Enjoy!