Extraordinary Entree: Eggplant Lasagna

Ingredients

Mock Noodles
2 large eggplants, peeled, seeded, and sliced lengthwise into 1/4 inch noodle-like strips
2 tablespoons olive oil
cooking spray (olive oil spray is best)
salt, onion powder, garlic powder

Meat Sauce
1/2 lb Italian sausage or ground beef
2 tablespoons olive oil
2 onions, chopped
3 cloves chopped garlic
1 red pepper, chopped
1 tablespoons oregano
1 tablespoon thyme
1 teaspoon fennel seed (optional)
salt
1 (28 ounce) can tomato sauce (or large jar sugar free sauce if you can find it)
1 (15 ounce) can diced tomato (for less sugar, 3 chopped roma tomatoes)

Cheese Mixture
2 cups low fat Riccotta cheese
2 eggs
3 green onions, chopped
3 cups shredded low fat Italian cheese blend, divided
1 cup Parmesan cheese, divided
2 tablespoon chopped fresh parsley
1 teaspoon sugar

Directions

Arrange eggplant slices on an un-greased cookie sheet, season with salt, and let sit for 1 hour to draw out the moisture.

Preheat oven to 425 degrees.

Spray cookie sheet, arrange eggplant slices. Brush with olive oil and season with onion powder and garlic powder.

Broil slices 5 minutes on each side.

Lower oven temp to 375.

Brown meat, onion and garlic in olive oil for 5 minutes.

Add tomatoes and spices and simmer for 5-10 minutes.

Blend Parmesan cheese, Ricotta cheese, Italian cheese blend, egg, onion, parsley, and sugar.

In large lasagna pan place 1/3 of sauce to coat bottom of pan. Layer eggplant slices on top of sauce to cover pan. Cover with 1/2 ricotta cheese mixture, mozzarella cheese, and cover with more sauce.

Repeat eggplant, ricotta cheese mixture, mozzarella cheese, sauce.

Top with more eggplant slices and cover top with more sauce. Lay slices of mozzarella on top and sprinkle additional grated Parmesan cheese on top.

Cover with foil and bake at 375 degrees for 1 hour.

Remove foil and bake or broil another 5-10 minutes until cheese is browned.

Let it rest 10 minutes before slicing, if you can wait that long!

Adapted from this recipe from Food.com.