Eggplant Lasagna

• 1 very large Eggplant (or 2 small), sliced lengthwise about 1/4"
• 1 jar of your favorite red sauce, or homemade
• 1/2 tsp. red chili flakes
• 1 cup ricotta cheese
• 1/4 cup chopped parsley
• 1 cup broccoli, chopped small
• 1/2 cup chopped onion
• 2 cups mozarella cheese
• grated parmesan
• olive oil
• salt
• pepper

1. First, add chili flakes to marinara and heat over low heat for at least 15 minutes, or until you're ready to use.
2. Next, saute the eggplant in olive oil over medium-high heat, until golden-about 3 minutes on each side. Remove to a plate.
3. Add a little more olive oil to the pan and saute the onion, until translucent. Add the broccoli, seasoning with salt and pepper and cook until just done. Remove from heat and stir in ricotta and parsley.
4. Add a little sauce to the bottom of a 9x9 square pan. Layer:
5. eggplant-sauce-mozarella
6. eggplant-ricotta mixture
7. eggplant-sauce-mozarella
8. Top with a little parmesan and bake uncovered at 400 for 30-40 minutes.

eggplant, red sauce, red chili flakes, ricotta cheese, parsley, broccoli, onion, mozarella cheese, parmesan, olive oil, salt, pepper

Taken from www.epicurious.com/recipes/member/views/eggplant-lasagna-1202064 (may not work)