Ingredients:
• 3 large eggplants or 6 medium zucchini
• 1 lb Italian sausage
• 1 lb mushrooms, sliced
• 1/2 cup minced onion
• 2 cloves garlic
• 1/2 cup red wine
• 24 oz marinara sauce
• 32 ounces ricotta cheese
• 2 eggs
• 3/4 pound mozzarella cheese, grated
• 3/4 cup grated Parmesan cheese
Directions:
• Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick.
• Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture.
• Pat dry with paper towels to remove excess liquid.
• Lightly grease a griddle pan with olive oil and heat over medium heat.
• Grill the eggplant slices for 2 minutes on each side, or until grill marks are visible. Remove from the pan and set aside.
• If you are using zucchini, cut off the ends, then slice lengthwise about 3 mm thick.
• Roast in the oven at 375 degrees F for 10 minutes. Remove from the oven and set aside.
• In a Dutch oven, cook sausage for about 5 minutes.
• Add onion and mushrooms and cook for additional 5 minutes.
• Add garlic and cook for about 1 minute until garlic is fragrant.
• Stir red wine and continue cooking for 3 more minutes on high.
• Add marinara sauce and cook for about 5 minutes until the sauce thickens.
• In a mixing bowl, combine ricotta cheese with eggs.
• Preheat oven to 375 degrees F.
• To assemble, spread half of the meat sauce in the bottom of a 9 x 13 inch baking dish.
• Add a layer of eggplant or zucchini slices, covering the bottom of the dish completely. It’s okay if the vegetable slices overlap slightly.
• Spread with one half of the ricotta cheese mixture.
• Top with a third of mozzarella cheese slices.
• Spoon the rest of the meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
• Add a layer of eggplant or zucchini slices.
• Repeat layers, and top with remaining mozzarella and Parmesan cheese.
• Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes.
• Remove foil, and bake an additional 25 minutes.
• Cool for 15 minutes before serving.
