Roasted Eggplant Lasagna with Broiled Tomato Sauce

• 2 1-pound eggplants, peeled, cut into 1-inch pieces
• 2 tablespoons olive oil
• 2 pounds part-skim ricotta cheese
• 1 1/4 cups freshly grated Parmesan cheese (about 3 ounces)
• 1/2 cup chopped shallots
• 1 tablespoon chopped fresh rosemary
• Broiled Tomato Sauce with Roasted Garlic
• 9 no-boil or oven-ready lasagna noodles
• 8 ounces smoked mozzarella cheese or smoked Gouda cheese, thinly sliced

1. Preheat oven to 375F.
2. Brush baking sheet with olive oil.
3. Place eggplant pieces on paper towels.
4. Sprinkle lightly with salt; let stand 20 minutes.
5. Transfer eggplant to prepared sheet.
6. Toss with 2 tablespoons oil.
7. Roast eggplant until tender, stirring occasionally, about 30 minutes.
8. Set aside.
9. Maintain oven temperature.
10. Mix ricotta cheese, 1/2 cup Parmesan, shallots and rosemary in large bowl.
11. Season with salt and pepper.
12. Oil 13 x 9 x 2-inch glass baking dish.
13. Spread 1/2 cup tomato sauce in dish.
14. Arrange 3 lasagna noodles crosswise in single layer in dish.
15. Spread half of ricotta mixture over noodles.
16. Arrange half of eggplant over.
17. Sprinkle with salt and pepper.
18. Spoon generous 1 cup sauce over.
19. Arrange half of mozzarella over sauce.
20. Repeat layering 1 more time.
21. Top with 3 lasagna noodles.
22. Spread remaining sauce over.
23. Sprinkle with 3/4 cup Parmesan.
24. Cover tightly with lightly oiled foil.
25. (Can be made 1 day ahead; chill.)
26. Bake until noodles are tender and lasagna is heated through, about 45 minutes.
27. Uncover; bake until cheese begins to brown and sauce is bubbling slightly at edges, about 15 minutes longer.
28. Let stand 10 minutes before serving.

eggplants, olive oil, ricotta cheese, parmesan cheese, shallots, rosemary, tomato sauce, boil, mozzarella cheese

Taken from www.epicurious.com/recipes/food/views/roasted-eggplant-lasagna-with-broiled-tomato-sauce-15581 (may not work)