Unless you use the Italian sausage, this is a very good vegetarian lasagna. We hope to make often.
Cut ends off eggplants and slice thinly lengthwise, about 1/4” or slightly thinner.
On baking pan with sides, place a cooling rack with paper towels on top.
Salt both sides of eggplant slices and cover with more paper towels.
Place something on top for weight - I used two cutting boards.
Put in the fridge for at least 2 hours but up to 12.
Remove eggplant slices from fridge and rinse very well in cold water.
Dry very well and place on baking pan
Roast in oven 20-30 minutes until golden brown.
If you do not mind deviating from the traditional noodle shape, dice eggplant before layering it.
In a large skillet over medium heat, heat oil then sauté garlic for 1 minute, before adding onions and oregano.
Season with salt and pepper and cook until onions are translucent and meat is completely cooked.
Add sauces and cook until warmed through.
In a medium bowl, combine ricotta, Parmesan, egg and parsley.
Season with salt and pepper.
In a 9"x13" casserole dish, spread a thin layer of tomato sauce mixture, a single layer of eggplant “noodles", a layer of ricotta mixture, and other vegetables if using, then a layer of mozzarella.
Repeat layers but reserve a cup of mozzarella for the top.
Keep adding until all your ingredients run out, then finish up with the cup of mozzarella.
If you wish you can sprinkle on some fresh or dried basil.
Cover with foil and stab foil twice, then bake for 35-40 minutes.
If desired, remove foil and broil until golden on top, 1 to 2 minutes.
Let cool 10 minutes, then garnish with parsley and serve with side salad and fresh bread if desired.
Store leftovers in the refrigerator. We think this is better the second day.