What you will need:
1 large eggplant
15 oz tub of Ricotta Cheese
Salt and Pepper
8 oz can Tomato Sauce
12 oz can Diced Tomatoes
Slice your eggplant longways into thin strips. Rub Olive Oil,Salt, and Pepper. Place in over for 10 minutes until you have a golden look.
Heat up your Tomato sauce and Diced tomatoes and add your Italian Seasoning. Stir and simmer for 10 minutes.
Take a pan ( I used a pie dish because it is only 2 people eating) place a small amount of tomato mixture at the bottom. Place a few slices that will cover the sauce of eggplant as if you were layering noodles in a regular meat lasagna. Make a layer of Ricotta Cheese on top of eggplant, then layer tomato mixture.
You will keep layering until the pan cant hold any more layers, then cover the top with Mozzarella cheese. I sprinkled a little parsley on top just to garnish.
Bake for about 45 minutes.