Eggplant Lasagna

Ingredients
1 Large eggplant
3/4 pkg. Oven-ready lasagna noodles
2 cups favorite spaghetti sauce (Ragu' Robusto Sauteed Onions & Garlic)
1/2 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
Parmesan cheese to finish
Salt and pepper to taste

Directions
Peel the eggplant and trim the ends. Slice lengthwise into 1/4 inch thick slices to resemble lasagna noodles. Set on a tray and sprinkle with salt. Let stand for 15 minutes to sweat out some of the liquid. Turn slices over and repeat salting and sweating. Brush off excess salt.

Preheat the oven to 350 degrees F (175 degrees C).

Spread a thin layer of sauce in the bottom of a 9x7 inch casserole dish. Cover with a layer of eggplant slices. Sprinkle with a little of the shredded mozzarella, then top with another thin layer of sauce and uncooked noodles, and another layer of eggplant slices. Spread the ricotta cheese only on top of this layer of eggplant, and cover with more sauce and noodles. Spoon on more sauce over the last layer of noodles. Top with a final layer of eggplant, remaining sauce, and the rest of the shredded cheese.

Bake for 25 minutes in the preheated oven, if cheese does not brown, turn on the broiler for about 5 minutes at the end. Top with my favorite, Parmesan cheese...!