Made this last night, and everybody, including non-SBDers said it was fabulous. I used eggplant in place of the noodles in lasagna. I swear, it was just as good, even better than the real thing. Here's what I did:
2 large eggplants, sliced into 1/3 inch rounds
olive oil mixed w/ italian seasonings
16 oz ricotta
parm cheese (use your judgement...i like a bunch, go figure)
2 c mozz
prepared spaghetti sauce ( i use legal jarred sauce mixed w/ extra tomatoes, mushrooms, peppers, ground sirloin, and ground turkey italian sausage)
brush eggplant w/ olive oil mixed w/ italian seasonings and brown them in a pan or under the broiler (I actually did both)
meanwhile, mix ricotta, egg, and parm
in casserole dish layer:
sauce, eggplant, 1/2 ricotta mix, 1 cup mozz, sauce, and repeat. i topped it w/ a little more parm.
Bake at 400 until bubbly.
I cant tell you how delicious this was. That amount was enough for 3 adult meals (including a salad), 2 children's meals, 2 lunches the next day, and 1 BIG leftover serving for later in the week.
Let me know if you try it!!!