Mother-in-law pleaseing Eggplant Lasagna

Keith's mom came over for dinner today. Eggplant and lasagna are some of her favorite foods so I combined the two and whipped this up!

Ingredients:

• 1 medium italian eggplant sliced 1/2" thick
• 1 box of no boil lasagna noodles
• 1 can of crushed tomato (I use Tottorosa)
• 6 oz of ricotta cheese with an egg mixed it
• some shredded mozzerella
• 1 small onion sliced thinly
• olive oil, salt, pepper and garlic powder

1. Place all your sliced eggplant and onion on a large baking tray with a generous drizzle of olive oil, salt and pepper. Bake at 350 for 45 minutes or until cooked and tender. A little brown is good but not black. If you do over bake, just leave out the black burned pieces.
2. In a 9x7 lasagna pan, layer your ingredients together. This is how I did it: baking tray, crushed tomato, noodles, crushed tomato, ricotta cheese, eggplant/onion, shredded cheese, noodle and repeat.
3. I made it ahead of time and put it in the fridge. The following day, just bake it in the oven at 350 for 1 hour. Serve with warm bread.

I don't add a lot of mozzarella because it can overpowering and I'm lactose intolerant anyhow. If there is too much, it doesn't seem to bake all melty the way I want it to either. I did not make tomato sauce. I just used the crushed tomato from the can as is because the eggplant had plenty of seasoning in it. Although it involved a little extra prep work, it was still an easy dish that you can put together and just throw in the oven and then get ready for your guests.

How do you like your eggplant?