Eggplant Lasagna

This was seriously good and Will thought it tasted like Eggplant Parmesan. The top gets nice and crispy, even though the eggplant aren't pan-fried at all. YUM! I cut the original recipe in half and just made half, which is what I posted below.

1 large eggplant, sliced thinly & peeled (I sliced mine into circles instead of lengthwise)
1 c marinara sauce
3/4 c low-fat ricotta
3/4 c shredded part-skim mozzarella
1/2 c shredded Parmesan
1 c Panko breadcrumbs

Preheat oven to 375 degrees. Spray an 8x8" baking dish and lay out one layer of eggplant in the bottom of dish. Mix ricotta & mozzarella together. Layer half of mixture on top of eggplant. Cover with marinara sauce, and top with some Parmesan. Repeat: eggplant, ricotta/mozz mixture, sauce, Parmesan. Then I did one more layer of eggplant, a little bit more sauce, Parmesan cheese, and then the Panko. Bake for 30-40 minutes until the top is nice and brown. Enjoy!

Original recipe found here.