Noodle-less Eggplant Lasagna - More Meatless Monday!

8oz mozzarella, shredded

15oz. container ricotta

3 lb. frozen eggplant cutlets

4 oz. pancetta, diced small

I cup dry white wine

1 tsp. crushed red pepper

5 cups basic tomato sauce

1/2 cup fresh parsley, chopped

Preheat oven to 400 ̊ F.

1. Bake eggplant per package instructions,reserve. (I had to make my own, slice 3 eggplants egg them, bread crumbs, bake for 10 min each side)

2. While eggplant bakes, make sauce. Heat pancetta in a medium saucepot on medium heat until rendered and crispy. Add white wine and cook for 2 minutes.

3. Add red pepper, tomato sauce, and parsley. Simmer for 5minutes. Reserve.

4. Season ricotta with salt and pepper in a small bowl. Reserve.

5. To assemble, spray a 13x9-inch baking dish with cooking spray. Spread 1 cup of the sauce on the bottom of the dish. Layer 1/3 of the eggplant, followed by 1/2 of the ricotta, and 1 1/2 cups sauce.

6. Layer the next 1/3 of the eggplant, remaining ricotta mixture, and 11/2 cups sauce.

7. Top with the remaining eggplant, sauce, and mozzarella.

8. Cover with parchment and then aluminum foil. Bake for 40 minutes. Remove foil and parchment and continue to bake until top is browned, about 10 minutes more. Cool 15 minutes before serving to allow lasagna to set up.