SMART WEAPONS: SUPER SKINNY EGGPLANT LASAGNA

Preheat oven to 400.Slice eggplants into 1/2 inch rounds and put in a large bowl.

Pour egg whites over and toss with your hands.

Spread out a 2 foot piece of waxed paper or plastic wrap on the counter and lightly sprinkle with bread crumbs. Lift the eggplant slices to the paper and sprinkle another light coating of bread crumbs on top. Repeat until all slices are coated.As you finish each batch, place slices on baking sheets that have been sprayed with cooking oil. Spray the top of the slices with cooking oil as well.

Bake about 40 minutes, rotating trays from top to bottom halfway through. They should be crispy on the outside but soft inside.NOT REALLY RICOTTA2 cups non-fat cottage cheese2 bricks of Mori-Nu light tofu (Kroger stores carry it. If you cant find that brand, any brand of light tofu will do.)1/2 c egg whites2 t red wine vinegarpinch of dried oregano, basil and thyme

Use your food processor to blend all until smooth.CHEESE TOPPING:1/2 c shredded 2% mozzarella Cheese1/4 c plus 1 T grated Parmesan CheeseTO ASSEMBLESpoon a thin coating of the ragu into a 16 x 10 x 3 lasagna pan. (If you dont have a pan that is 3 inches deep, you can pick up a pack of disposable foil lasagna pans at most grocery stores, dollar stores, or Costco.)

Add a layer of sliced eggplant and top with a layer of ragu.Top the ragu with the Not Really Ricotta mixture and sprinkle with 1 T of Parmesan.

Add another layer of eggplant slices and cover with the rest of the sauce.

Sprinkle the top with 1/2 cup of Mozzarella and 1/4 cup of Parmesan.

Bake at 400 for one hour until top is bubbly and beginning to brown.Top with fresh chopped parsley and let stand at least 15 minutes before serving.RE-USE, RE-PURPOSE, RE-CYCLE.By doubling the recipe for the sauce, you can have another lasagna later in the month with much less effort.Once the sauce has cooled to room temperature, just divide it into 2 one gallon freezer bags. (You want to divide it so that its easier to thaw!)And, to protect your freezer from an accidental leak (speaking from experience here!) its best to place the bags in a baking dish or on a rimmed baking sheet before putting them in the freezer.Once the sauce is solid, you can remove the dish.And, while eggplants are in season, plentiful and cheap, I often freeze the cooked oven-fried eggplant slices in a big freezer bag as well. Even if I dont feel like putting together another lasagna, theyre a great snack!