Recently I made an Italian inspired style eggplant parmesan. I was gifted again with another 5 pounds of eggplant and I thought I’d make something sort of like eggplant lasagna……Anyways this is what I did.

The eggplants get about half the skin removed like this and get trimmed on the ends.

Then the eggplants get sliced into planks. Either 1/3rds or quarter planks depending on size.

Next they get slightly browned. You can broil, grill, pan fry, or put them on high rack in oven at 425F.

Now splash a big pan with tomato sauce.

The pan gets lined with eggplant planks.

Next a small amount of sauce.

Now you need cheese. Look I have a visitor!

Mix up some cheese filling. (around 2 cups ricotta (good natural quality or home made, a cup shredded parm, pinch nutmeg, a couple pinches ground white pepper, a pinch basil, an egg)

Top that with around 5 ounces of melty cheese like fontina or mild provolone.

Then you need a little more sauce.

Top that with slices of melty cheese like provolone.

You need a little more sauce.

Top that with around four crumbled Taralli Pugliesi crackers. (round circle Italian crackers)

This goes in a 375 F oven for around an hour. I prefer to let sit out till room temperature, then refrigerate overnight to set up and then I can cut it in servings.

ENJOY!!!