-1 medium-to large eggplant (or 2 small ones)
-Either 1 jar store-bought spaghetti sauce OR the following: (1 large can diced tomatoes, 1 regular can tomato sauce, garlic, basil, oregano and marjoram to taste)
-1 cup (8 oz) cream cheese
-1 cup (8 oz) ricotta or cottage cheese
-2 cups mozzarella, divided
-1 egg (or 2 if using cottage cheese instead of ricotta)
-Garlic powder to taste
-Oregano to taste
-Nonstick cooking spray
Begin by preheating oven to 350 degrees. Peel eggplant, chopping off ends. Using a sharp knife, cut the eggplant into the thinnest slices you can manage (1/4 inch thick is pretty standard). It’s okay if some of the slices tear or are small because you’ll find spots in the layers where they’ll fit in perfectly.
Sprinkle the slices liberally with salt. This will help soak up any bitterness and leech it out of there. Pop the tray of eggplant in the oven for about 5-7 minutes and remove again.
Crack an egg (or two) into the mixture and blend all ingredients until uniformly smooth. Set aside.
Spoon tomato sauce evenly over the eggplant layer and then spread a thick layer of cheese mixture over the sauce.
Arrange a second eggplant layer over the cheese and spoon remaining tomato sauce over the top. Sprinkle about 1 cup shredded mozzarella on top of the whole thing, cover it with foil, and it’s ready for the oven.
Bake approximately one hour or until cheese is golden and bubbly. A good trick I use to keep the cheese from sticking to the aluminum foil is to spray the underside of the foil with a good shot of nonstick cooking spray before I cover the dish.