from Penzeys One, volume one, issue one, 2005

2 medium eggplants
1 15 oz. can chopped tomatoes
1 1/2 tsp. dried basil, divided
1/2 medium onion, minced
1 cup Parmesan cheese, divided
15 oz. ricotta cheese
1 large egg
2 cups mozzarella, shredded
1 10 oz. package frozen, chopped spinach, thawed and squeezed
basil and oregano to taste, about 1/2 tsp. each

Preheat oven to 350 degrees. Slice the eggplant lengthwise approximately 1/4 inch think and broil on a greased tray until brown on one side. While the eggplant is cooking, simmer the tomatoes with 1 tsp. basil and the minced onion on low. In a roomy bowl, mix together 1/2 cup Parmesan cheese, the ricotta, egg, and 1/2 tsp. basil and roughly divide into 3 parts. Assemble the lasagna in a 9×13 pan starting with 1/4 of the tomato sauce, then 1/3 of the eggplant and 1/3 of the ricotta mixture. Repeat this for the next layer. Use the rest of the eggplant, all of the spinach, and 1/3 of the mozzarella as the next layer. Next, top with ricotta mix, the remaining tomato sauce, basil and oregano. The final layer is the remaining 1/2 cup Parmesan and the rest of the mozzarella. Bake uncovered for 30-40 minutes at 350 degrees. Leave to cool for 10 minutes before cutting.

Serves 6.