1 large eggplant, cut into 3/8-inch thick slices (about 16 slices)
salt and pepper
Arrange eggplant slices in single layer on two baking sheets that have been lightly
coated with olive oil. Lightly brush or spray tops of eggplant with olive oil and season
with salt and pepper to taste. Broil eggplant on high, one baking sheet at a time, about
5 to 8 inches from heat source, until soft and lightly browned, about 2½ minutes. Use
spatula to turn slices, and season with salt and pepper. Broil 2½ minutes more. Repeat
with other baking sheet. Set aside.
1 15-ounce container part-skim ricotta cheese
¼ cup grated Romano cheese
1 cup basil leaves, stems removed, loosely packed
Put ricotta, Romano cheese, egg and basil in bowl of food processor and mix well,
about one minute. Set aside.
1 24-ounce jar spicy tomato sauce
12 "no-boil" lasagna noodles
2 cups shredded part-skim mozzarella cheese
¼ cup grated Parmesan cheese
Lightly coat a 9" x 13" x 2" baking dish with olive oil. Spread 1 cup sauce in pan. Place
6 lasagna noodles over sauce, slightly overlapping. Spread half the ricotta mixture over
noodles. Top with 8 eggplant slices. Sprinkle eggplant with 1 cup mozzarella cheese.
Repeat layers. Finish with remaining sauce and grated Parmesan cheese.
Bake, uncovered, at 350° until bubbling and lightly browned, about 55 minutes. Let rest
10 minutes before serving.
Note: if you use regular lasagna noodles instead of the "no-boil" type, use only 6
noodles, cover the uncooked lasagna with plastic wrap and leave it on the refrigerator
overnight to soften the noodles. Bring to room temperature and uncover before baking.