Roasted Eggplant Lasagne

I created this recipe in my head at least a few weeks ago and finally made it for dinner last night.  We all thought it was delicious!!  I used the Feta Cheese Filling I had in my freezer (recipe on this site).  But you can season a mixture of ricotta and mozzarella cheese for a short cut.  I already had some Marinara made as well, so that made life easier for me. I made my own pasta sheets while the Eggplant was roasting but you can use the no-bake sheets available at the grocery. NOTE:  I made and photographed a triple layer lasagne and I could've made it 4 layers.   Next time I will.  This recipe is for 4 layers.

If you are making your own marinara, make that first.  You will need about 3-4 cups total when using fresh pasta.  For dried pasta, you will need to add a bit of water to the lasagne so the pasta doesn't dry out the lasagne. 

Preheat oven to 300 for convection, otherwise 325.  Line 2 sheet pans with parchment paper for simple cleanup.  Next, Peel and Cut to 1/4" slices, 3 Medium Eggplants.  Brush each side generously with Olive Oil.  Season with S&P and place in oven.  After 20 minutes, flip the eggplant over and if it looks dry, brush with additional olive oil.  Rotate the pans and cook for the remaining 20 minutes, 40 minutes in all.  Remove from the oven when golden brown. 

While eggplant is roasting, get everything set up.  If you are making pasta sheets, get them done and cut.  Mix 8 oz Ricotta Cheese with 2 Cups Mozzarella Cheese.  Add 1 Egg Yolk, 2 tsp Dried Oregano (for Fresh 1 Tbl), 2 Tbls Fresh Parsley, 1 tsp Basil (for Fresh 2 Tbl), 1 tsp Kosher Salt, 1/2 tsp Pepper.  Stir gently until just combined. 

Preheat Oven to 375.

Butter a deep 9" X 12" Lasagne Dish.  Add a few Tbl of Marinara to the bottom of the dish and using the back of the spoon, spread around.

Add first layer of pasta.  Using about 1/3 cup of marinara, lightly coat the pasta.  Add 1/3 of the cheese mixture in small mounds, it doesn't have to be perfect, and spread with an offset spatula.  Layer with Roasted Eggplant.  Top with 1/3 Cup Marinara.  That is layer 1.  Repeat 2 more times.

For the final layer, top with pasta.  Generously top with marinara covering the pasta and add 1 1/2 Cups Mozzarella Cheese.  Drizzle with Olive Oil and sprinkle with Dried Oregano.

Cover with foil and bake for 30 minutes.  Remove foil and bake for an additional 12-15 minutes until bubbly and deep golden brown.  Remove from oven and let rest for at least 10 minutes before cutting.  Everyone will begin to gather in the kitchen and claim to be hungry, but let it rest for at least 10 minutes, regardless of their whining.

For serving, add marinara to the plate.  Place a square of lasagne on top of the marinara.  Serve at once with Crusty Bread and Olive Oil and an Italian Red Wine.  Buon Appetito!!