Preheat oven to 350 degrees

Begin by preparing your eggplant; cut off the tops and ends and slice lengthwise into long strips about ¼ inch apart. Some people suggest thicker slices, but I prefer them thinner for a more delicate texture more like pasta lasagna.

Once you’ve sliced all of your eggplant they need to be salted. This will remove some of the moisture so that your lasagna doesn’t end up soupy and watery.

Lay out some paper towels and spread the eggplant slices on the paper towels. Salt the rounds on both sides and allow to sit for 20 to 25 minutes or longer if you have time. Pat them dry after they’ve sat out.

While you’re waiting for the eggplant you can prepare your cheese filling

Dice the garlic and set aside. You can also saute with a bit of olive oil to release a bit more flavor if you’d like.

Finely chop the parsley and set aside

In a large bowl combine the ricotta cheese, egg, parmesan cheese, parsley, italian seasoning and garlic; mix well to combine and add salt and pepper to taste

Thinly slice your mozzarella and set aside for assembly

Begin assembling your lasagna; In a 9 by 13 pan spread a small amount of your marinara sauce on the bottom

Lay down a layer of eggplant slices over the sauce, top with ricotta cheese and another layer of sauce. Repeat two more times for a total of three layers.

Put remaining sauce on the top layer of eggplant and finish with the sliced mozzarella and a sprinkle of parmesan cheese

Cover the pan with aluminum foil and place in preheated oven for 40-45 minutes or until bubbly and saucey. It may look moist or a bit liquidy, but it will firm up once uncovered and cooled.

Remove the foil and bake for an additional 10 minutes or until cheese is bubbly and starting to brown

Let cool at least 10 minutes before serving, and sprinkle with additional parsley for garnish

Lasagna is often better the second day and this version is no exception