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1
Oil 2 large baking sheets and place eggplant slices on pans.
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2
Sprinkle with salt and pepper.
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3
Spray with plive oil cooking spray.
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4
Bake 350F for 15 minutes until soft and tender.
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5
Cool slightly for easier handling.
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6
Grate half of the mozarella cheese.
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7
Slice the rest in thin slices and reserve.
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8
Combine the Ricotta cheese, grated mozzarella cheese, parmesan cheese, beaten egg, parsley and sugar.
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9
In large lasagna pan place 1/3 of sauce to coat bottom of pan.
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10
Layer eggplant slices on top of sauce to cover pan.
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11
Cover with 1/2 cheese mixture and cover with more sauce.
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12
Repeat eggplant, cheese mixture sauce.
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13
Top with more eggplant slices and cover top with more sauce.
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14
Lay slices of mozzarella on top and sprinkle additional grated parmesan cheese on top.
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15
Bake in 350F oven for 30-35 minutes.
