Burn Your House Down Eggplant Lasagna

 Before making this recipe, ensure that:

• Smoke detector batteries are removed.
• Neighbors have been notified that it is just you cooking.
• Fans are ready to blow smoke away from smoke detectors, should you not be able to disconnect them.
• Dog has recently gone to the bathroom, to avoid a mess from the fright caused by the smoke detectors going off.
• Makeup and hair are done, and you are not in your junior’s section PJs- should the fire department arrive…with cute firemen.
• Fire extinguisher is nearby. Just in case…

Ok, now that we have that covered, may I present meatless meal option #2 for Lent- Eggplant Lasagna.

Ingredients:

• 4  tablespoons  olive oil
• 2  large eggplants (about 3 pounds total ), sliced lengthwise (about 16 slices total)
• kosher salt and black pepper
• 1 small jar marinara sauce
• 2  large eggs
• 1  15-ounce container ricotta
• 2  teaspoons  dried oregano
• 3  cups  grated mozzarella
• 1/2  cup  grated Parmesan (1 1/2 ounces)

Directions:

1. Heat oven to 375° F. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange the eggplant slices in a single layer on the baking sheets and turn to coat in the oil; season with ½ teaspoon salt and ¼ teaspoon pepper.
2. Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12 to 15 minutes; let cool. Attempt not to start on fire. If smoking should occur, remove from oven immediately- let cool.
3. Meanwhile, in the bottom of a 9-by-13-inch baking dish, spread1 cup of the marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and ¼ teaspoon each salt and pepper.
4. Place a layer of the sliced eggplant across the baking dish as you would lasagna noodles. Use half of pre-made cheese and egg mixture and layer on top of eggplant slices.
5. Add another layer of eggplant slices and top with remaining cheese and egg mixture. Add the remainder of marinara sauce, the other 2 cups of mozzarella cheese and parmesan cheese to top.
6. Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.

Enjoy!