Lasagna Terong

Instructions

1. Wash 2 large eggplants and slice them lengthwise into ½ inch slices. To sweat out extra moisture from the eggplant, generously rub each side with 2 teaspoons salt and place the slices on two baking sheets.
2. Let the eggplant rest for about 20 minutes to sweat out excess moisture. While the eggplant is sweating, preheat the oven to 400 degrees Fahrenheit. Use a paper towel to soak up the moisture from the eggplants and brush away any excess salt.
3. Brush the eggplant with 3 tablespoons olive oil and bake until they are tender and browned, about 20-25 minutes. Remove from the oven and let cool. Reduce the temperature of the oven to 350 degrees Fahrenheit.
4. In a large skillet, heat the 1 tablespoon olive oil over medium-high heat. Cook 1 small diced onion and 1 pound Italian sausage. Cook until the sausage is cooked through and no longer pink, about 7-10 minutes.
5. To the skillet, add 1 (28-ounce) can crushed tomatoes, 1 (6-ounce) can tomato sauce, 1 (6-ounce) can tomato paste, 2 cloves minced garlic, 2 tablespoons Italian seasoning, 1 tablespoon sugar, 1 tablespoon chopped fresh basil, and salt and pepper to taste.
6. Saute everything together until it comes to a gentle boil and remove from heat.
7. In a bowl, whisk together 1 (16- ounce) container ricotta cheese, 1 large egg, ⅔ cup shredded mozzarella cheese and ⅔ cup shredded parmesan cheese.
8. Spray a 9x15-inch baking dish with cooking spray. Spread about ⅓ cup of the meat sauce on the bottom of the pan. Lay the eggplant in an even layer on the meat sauce.
9. Spread half of the ricotta mixture on the eggplant, then pour half the meat sauce on the ricotta. Repeat these steps and top it off with 1 cup shredded mozzarella cheese and 1 cup shredded parmesan cheese.
10. Bake the lasagna for 25-30 minutes until the cheese is bubbly and brown on the top.
11. Remove from the oven and allow the lasagna to rest for 10 minutes before garnishing with fresh basil and parsley , then serve.