Best Cooking Oils: Eggplant Lasagna Without Noodles

Eggplant Lasagna Without Noodles

Arrange the eggplant (one layer at a time) in the bottom of a colander and sprinkle with salt. Drain for 1 hour.In a medium size bowl add the Ricotta, egg white, parsley, basil, 21 seasoning salute and pepper. Mix well.Cover will foil (Tenting the foil, so the cheese doesn’t stick to the foil.)Roasted vegetable strips replace noodles in this recipe. Add some heat by flavoring the ricotta with crushed red pepper flakes or minced garlic.To roast vegetables, preheat oven to 400°F. Coat two baking sheets with cooking spray. Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; coat vegetables with cooking spray. Roast 8 minutes; turn over vegetables and roast for 7 to 10 minutes more (total roasting time should not exceed 20 minutes or the vegetables will get too mushy); remove from oven and set aside.