For the Sauce:
Brown meat in skillet.
Add garlic, carrots and mushrooms to meat mixture. Sautée until slightly soft then add zucchini, bell pepper. (we prefer to sautée the more firm vegetables first)
While ingredients are sautéing, add fennel and Italian seasoning.
Stir to combine and add crushed tomatoes and tomato paste.
Simmer on low for 15-20 minutes. (longer is better, it’s ok to turn off and let meld)**
Ricotta Mixture:
Mix ricotta with egg, half parsley and season with cracked black pepper.
Assembly:
In a large casserole dish, spread a thin layer of sauce in the bottom. Layer with 9 eggplant slices. Spread half the ricotta mixture on top of eggplant. Then repeat process with a layer of sauce followed by the the second (last) layer of eggplant slices and then spread remaining ricotta. Top with remaining sauce then sprinkle cheese on top.
At 375ºF, bake covered for 15 minutes and then uncovered for an additional 15 or until cheese has slightly browned.
Let rest for 5 minutes and cut into 4 equal portions.
Serve with remaining chopped parsley and red pepper flakes if preferred.
*using a mandoline, cut the eggplant lengthwise on the thin settings. Each layer (2) will take an average of 9 slices.
** this recipe is versatile as you can use whichever vegetables you prefer. The sauce can also be used on its own as a killer spaghetti sauce… for traditional noodles or veggie noodles (zucchini, sweet potato, squash, etc.)
