Ingredients:

2 to 4 Eggplants

3 cups reduced Tomato Sauce

2 pounds Hot Italian Sausage (about 6 links)

2 pounds Ricotta Cheese

1 pound Goat Cheese (room temperature if possible)

2 cups shredded Mozzarella Cheese (or 6 to 8 balls of egg sized mozzarella) or equivalent

1/2 cup Romano Cheese

2 Eggs

1/4 cup Parsley

Black Pepper

Salt

Method:

1. Cut off both ends of the eggplant. Peel the eggplant or not depending on preference. To compromise you can peel it in strips.

2. Slice the eggplant into quarter inch slices.

3. Sprinkle a thin layer of salt over each side of each slice of eggplant. Lay out the slices on a thick towl and cover with another towel, layer the slices this way until all slices are completely covered. Lay something a little heavy over it to help press out the juices. Let the eggplant slices drain for 30 to 60 minutes.

4. Lay out the eggplant slices onto flat baking sheets. Overlap them as little as possible, but it is likely that a little overlapping with be necessary.

5. Bake them at 350 for about 40 minutes or until they are lightly browned.

6. Arrange your sausages on a baking sheet or wire rack and bake at 350 for about 40 minutes.

7. When the sausages are cool, slice them into thin rounds.

8. Grate, or slice and dice your mozzarella cheese as needed.

9. In a large mixing bowl, add 2 pounds ricotta cheese, 1 pound goat cheese, 1/2 cup mozzarella cheese, 1/2 cup  Romano cheese, 2 eggs, 1/4 cup parsley, and plenty of black pepper (I cracked the grinder 23 times). Mix well.

10. In a 9×13 pan (at least 2 but preferably 3 inches deep), spread a little sauce along the bottom.

11. Make a layer of eggplant on the bottom of the pan. It will usually take about 12 pieces. Use the most misshapen and irregular pieces for this layer so that the top layer can have the best looking eggplant slices.

12. Cover the eggplant with half of the cheese mixture.

13. Spread half of the sausage over the cheese.

14. Cover the sausage with a little less than half of your sauce.

15. Place another layer of eggplant over the sauce.

16. Spread the rest of the cheese over the eggplant.

17. Cover the cheese with the rest of the sausage.

18. Cover the sausage with the same amount of sauce as last time.

19. Lay the last layer of eggplant.

20. Spread the remaining sauce in a thin layer over the eggplant.

21. Top the lasagna with the remaining mozzarella cheese.

22. Bake in a 350 degree oven for 45 minutes to an hour. If the cheese is browning too quickly cover it with foil.

23. Let the lasagna rest for at least 20 minutes before slicing and serving.

Credit: thecookinggeek