Eggplant Parm Lasagna

For the marinara sauce, heat 2 tablespoons olive oil to cook until tender– 2 small chopped onions.  After 10 to 12 minutes, stir in 4 crushed garlic cloves and 4 tablespoons tomato paste.  Cook for 1 minute.  

Stir in 2 28-ounce cans whole Italian plum tomatoes, juice included.  Add 1 teaspoon salt, 1/2 teaspoon black pepper and bring to a boil.  With the back of the spoon, break up tomatoes.  Reduce the heat to medium and continue to cook– stirring for 15 minutes.  

Stir in 2/3 cup

chopped fresh basil leaves.

Preheat broiler.  Roast 1 red bell pepper and 1 green bell pepper on a baking sheet, turning occasionally until blackened, about 10 to 15 minutes.  Transfer to a bowl and cover with plastic wrap, let rest 10 minutes before removing skins.  Then remove skins and seeds; slice into strips.  Set aside.

Reduce oven temp to 350 F.  

Wash and slice 3 medium eggplants, cut lengthwise into 1/3-inch-thick slices.

In a small bowl, combine 6 tablespoons extra virgin olive oil, 1 1/2 teaspoons dried thyme, 1 1/2 teaspoons dried oregano, 1 teaspoon salt, 1 teaspoon freshly ground black pepper.

Brush both sides of eggplant slices with seasoned olive oil.

Bake in the oven for 20 to 25 minutes.

In a medium nonstick skillet, on medium heat, saute 4 chopped garlic cloves

and 1 medium onion in 1 tablespoon of olive oil  

for 8 minutes.  Add the 5 cups marinara sauce that was previously made.  Reduce the heat to medium-low; simmer for 20 minutes.

In a medium bowl, combine 16 ounces ricotta, 1 ounce grated Parmesan, 1 finely chopped garlic clove, and 1/4 cup chopped fresh flat-leaf parsley.  Season mixture with salt and pepper.

Spread 1 1/4 cups of the marinara sauce into an oblong casserole dish.  Layer eggplant in a single layer onto the sauce.

Put a third of the ricotta cheese mixture over the eggplant slices for the first layer.

Sprinkle on one-third of the mozzarella.

Drizzle 1 1/4 cups marinara and add half the peppers.  

Repeat process for the second layer, finishing with the second half of the peppers before adding the last layer.

Bake lasagna until sauce is bubbling, mozzarella melted, and when lasagna is beginning to brown– 40 to 45 minutes.  Let set for a few minutes before serving.