Roasted Eggplant Lasagna with Broiled Tomato Sauce

Ingredients

• 2 pound eggplant peeled cut into 1-inch pieces
• 1 tablespoon rosemary leaves fresh chopped
• 8 ounces mozzarella cheese smoked thinly sliced
• 9  lasagne pasta sheets 
• 2 tablespoons olive oil 
• 3 ounces parmesan cheese freshly grated
• 2 pounds part-skim ricotta 
• 0.5 cup shallots chopped
• 8 servings roasted garlic with roasted garlic

Equipment

• bowl
• baking sheet
• paper towels
• oven
• aluminum foil
• glass baking pan

Directions

1. Preheat oven to 375°F.
2. Brush baking sheet with olive oil.
3. Place eggplant pieces on paper towels.
4. Sprinkle lightly with salt; let stand 20 minutes.
5. Transfer eggplant to prepared sheet. Toss with 2 tablespoons oil. Roast eggplant until tender, stirring occasionally, about 30 minutes. Set aside. Maintain oven temperature.
6. Mix ricotta cheese, 1/2 cup Parmesan, shallots and rosemary in large bowl. Season with salt and pepper.
7. Oil 13 x 9 x 2-inch glass baking dish.
8. Spread 1/2 cup tomato sauce in dish. Arrange 3 lasagna noodles crosswise in single layer in dish.
9. Spread half of ricotta mixture over noodles. Arrange half of eggplant over.
10. Sprinkle with salt and pepper. Spoon generous 1 cup sauce over. Arrange half of mozzarella over sauce. Repeat layering 1 more time. Top with 3 lasagna noodles.
11. Spread remaining sauce over.
12. Sprinkle with 3/4 cup Parmesan. Cover tightly with lightly oiled foil. (Can be made 1 day ahead; chill.)
13. Bake until noodles are tender and lasagna is heated through, about 45 minutes. Uncover; bake until cheese begins to brown and sauce is bubbling slightly at edges, about 15 minutes longer.
14. Let stand 10 minutes before serving.