Roasted Eggplant Lasagna

2 eggplants
olive oil
2 cups or 1 pint or around that amount of mushrooms
3 T chopped fresh rosemary

4 cloves garlic
1/2 onion, chopped (if small, use a whole)
2 28-oz cans diced tomatoes

1 large container ricotta cheese
2 eggs

32 oz grated mozzarella cheese

1 box no-boil lasagna noodles

For eggplant, peel and slice thin and salt them. Let them sit 10 minutes and use a towel to blot up excess water then put on a big tray and drizzle both sides with olive oil. Heat oven to 500 degrees F, and put eggplant in for about 20-25 minutes till soft. Take it out and let it cool.

Slice mushrooms and saute in olive oil over medium high with 1 T of the rosemary. When cooked, set aside.

Make sauce by sauteeing the chopped garlic, onion, and remaining 2 T rosemary in olive oil. Add the 2 cans of tomatoes, plus liqid and heat thoroughly. Add salt and pepper to taste.

Mix ricotta with the eggs.

To assemble:

Get a 9×13″ glass dish and spoon a little sauce in the bottom, just a light layer.

Add a layer of noodles.

Spread half ricotta mix on top. Layer the eggplant next and then the mushrooms, followed by a little sauce.

Add a layer of noodles.

Spread the other half of the ricotta on top and a nice layer of sauce.

Add another layer of noodles, followed by sauce.

Sprinkle grated parmesan cheese on top.

Bake at 375 50-60 minutes. YUM!!