Based on this recipe. I had planned on rolling the eggplant as the recipe says, but through some combination of using Japanese eggplant instead of the regular ones and the uneven slices I cut, the eggplant wasn’t soft enough to roll. No matter – layering worked well. And I was skeptical about dipping the eggplant in egg, but it made the eggplant slices hold together much better so it was more like a lasagna than it is when my layers are roasted eggplant. The eggplant wasn’t big on absorbing the egg mixture, so expect to pour a fair bit on top. I’ll make this again, likely with a meat sauce. Oh, and with ricotta – cream cheese + sour cream was a reasonable substitute, but ricotta would be better.

3 eggs
2 tablespoons grated Parmesan
1 tablespoon water
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
5 Japanese eggplants

Tomato Sauce:

3 cups of whatever type of tomato sauce you like, I used pureed tomatoes simmered to thicken then pureed with sundried tomatoes in oil

Cheese Filling:

10 ounces cream cheese
6 ounces sour cream
4 ounces shredded mozzarella cheese
1/2 cup grated Parmesan
1 large egg
salt, pepper, and garlic to taste

6 ounces shredded mozzarella cheese

Equipment: 9 by 13-inch baking dish

Preheat oven to 400 degrees F.
Make the eggplant:

Line a full sheet pan with parchment paper and drizzle olive oil over the paper.

Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl.
Trim the ends off each eggplant and cut each eggplant lengthwise into slices about 1/2-inch thick. Dip each slice into the egg mixture and transfer to the prepared sheet pan with sides. Pour any remaining egg mixture over the eggplant.

Bake until lightly browned, about 12 minutes. Flip and bake until the eggplant is tender.

Turn oven down to 350 degrees F.

Combine the ingredients for the cheese filling.

Spread 1/3 of the tomato sauce in a 9×13 pan. Arrange half the eggplant slices on top. Scatter any bits of egg from the pan on top. Spread the cheese mixture on top. Arrange the remaining eggplant on top. Spread the remaining tomato sauce on top and then scatter the mozzarella on top.

Bake for 25 minutes until cheese starts to brown on top and the sauce is bubbly.