Layers and Layers of Eggplant Lasagna!

I have learned to very much enjoy eggplant. It started as a curiosity as a potential pasta or chicken replacement for certain dishes, and after a few different tries, evolved into a new found liking. This time around was lasagna. I had tried it once before and it was a miserable failure... Soupy lasagna... Epic fail... This time I was prepared with my lessons learned from last time.

Layers:
4 eggplant
2 large packs of shredded mozzarella
2 large tubs of ricotta
1 Parmesan wedge
Fresh basil, chiffonade

Sauce:
2 large cans of tomato sauce
2 large cans of crushed tomatoes
1 little can of tomato paste
1 large white onion, diced
4 garlic gloves, minced or sliced paper thin
Fresh basil and oregano, diced
Salt, Pepper, and sugar to taste

Dice and sweat the onions in a large pot in olive oil, add the garlic for a moment, then add the tomatoes, sauce, paste, basil, oregano, and salt, pepper and sugar (depending on how acidic it is). Let the magic happen for a few hours.

When the sauce is ready, slice the eggplant (and mandolin makes quick work of this) to about 1/8 of an inch. Layer the slices in between paper towels to dry for about 10 minutes or until they seem a bit dry.

Assembly:
Using a slotted spoon, ladle a couple scoops of the sauce into the bottom of a large deep dish. (I used the gigando Reynolds Wrap roast pan. The slotted spoon allows for more liquid to drain, resulting in a non-soupy lasagna!) Add a layer of egg plant, sprinkle with some basil, top with ricotta, mozzarella, parmesan and more sauce. Repeat. Repeat. Repeat, until your out of eggplant. Top the last layer of egg plant with sauce, and bake at 400 for about an hour or so. When it' s done, top with mozzarella and bake again until brown. Remove and let it rest for 10-20 minutes or until it sets. Slice, serve, and enjoy!! I know we did!!