Mini Egg and Eggplant Lasagna

A personal size of the classic Italian dish. A mini lasagna stuffed with egg, eggplant, and 3 types of cheeses.

1. Preheat oven to 350° F.
2. Sprinkle eggplant with salt. Place on wire rack to drain. Let sit 1 hour.
3. Heat oil in sauté pan over medium heat. Sauté eggplant 1 minute on each side, or until slightly softened. Slice in half and reserve.
4. Cut cooked lasagna noodle in half crosswise.
5. In bottom of 5.5" x 3" x 2.5" mini loaf pan, place one noodle half.
6. Spread 1 Tbs. ricotta cheese on noodle. Top with 1 Tbs. marinara sauce. Sprinkle 1 Tbs. of mozzarella cheese over marinara.
7. Unfold heated egg patty. Place on mozzarella cheese.
8. Spread 1 Tbs. ricotta cheese on egg. Spread 1 Tbs. marinara sauce on ricotta.
9. Place both halves of eggplant on marinara sauce.
10. Spread 1 Tbs. ricotta cheese over eggplant. Spread 1 Tbs. marinara sauce on ricotta. Sprinkle 1 Tbs. mozzarella cheese on marinara sauce.
11. Place second noodle half over marinara sauce.
12. Spread 1 Tbs. ricotta cheese on noodle. Spread 1 Tbs. marinara sauce over ricotta. Sprinkle 1 Tbs. mozzarella cheese on marinara. Top with Parmesan cheese.
13. Place pan in hot oven. Bake 20 minutes, or until golden and bubbly. Serve immediately.

• For a meat version, include cooked Italian sausage crumbles in each layer
• Daypart suggestion: lunch through dinner