Eggplant Day Two Recipe...

So I made the Lasagna casserole and it was fabulous.  My hubby gave it his stamp of approval. This was a completely vegetarian version however, make it your own and add meats, mushrooms or anything else your heart desires.  The recipe is as follows~
Eggplant Lasagna
Homemade cooked or uncooked lasagna noodles or store bought cooked lasagna noodles
Fresh or jar of marinara sauce (about 1 1/2 to 2 cups)
Fresh or jar of alfredo sauce (about 1/2 to 3/4 cup)
Brined egglant, rinsed ( 1 to 2 cut depending on pan size) (recipe on blog before this)
pecorino romano or parmesan cheese (1/2 cup)
ricotta cheese (8 oz)
2 eggs
Tbsp basil and Tbsp oregano
1 Cup grated mozzarella cheese.

Heat oven to 350 degrees. In a 9 x 13 pan,  put 1/2 cup marinara sauce around the bottom.  Layer with one row of noodles.  On top of that put another 1/2 cup marinara then all the sliced eggplant in one layer filling all gaps.  In a seperate bowl, mix ricotta cheese, and eggs well and spoon and spread over eggplant layer.  Spoon on another 1/2 cup of  marinara and gently spread on top.  Add the pecorino cheese and 1/2 the mozzarella. Sprinkle with basil and oregano. Top with the last layer of noodles and spoon the alfredo sauce on it. Sprinkle the last of the mozzarella and bake for 1 hour covered  if using uncooked noodles or 40 minutes with cooked noodles.  Plate with  a little sauce under and on top of it.
Bountiful Blessings~