• The idea here is to replace the noodles with eggplant slices for a gluten-free dish.

• 1 large eggplant
• olive oil
• 1 link italian sausage or 4 ounces bulk
• 4 oz. cremini or white mushrooms, sliced
• salt and freshly ground black pepper
• 2 c. marinara sauce, preferably homemade
• 1 c. ricotta
• 1 egg, beaten
• 1 c. frozen spinach, thawed and chopped medium fine
• 1/8 t. ground nutmeg
• 1 c. shredded mozzarella
• 2 T. grated parmesan

Preheat the broiler and, if you have one, a searing grid. Cut the top off the eggplant and peel it if you wish (I don’t). Cut into thin slices reserving the small side pieces for another use. Drizzle with olive oil on both sides being careful not to use too much—eggplant is like a sponge for oil. Working in batches if need be, grill for 3 to 5 minutes on a side. Set aside. Preheat oven to 350°.

If using link sausage remove the casing. Film a pan with olive oil, set over medium heat, and crumble the sausage into it. Brown, stirring often, for about 3 minutes then add the mushrooms, sprinkle with ½ tsp. of salt, and continue to sauté until done, about another 3 to 5 minutes. Season with a generous grind of black pepper. Off heat, stir in the marinara sauce and set aside.

Combine the ricotta cheese, egg, spinach, and nutmeg in a bowl. Season with salt and pepper.

Lightly oil a suitably sized baking dish and cover the bottom with a thin coating of tomato sauce. Place two slices of eggplant over it with the tops at opposite ends. Spread with half the ricotta cheese mixture. Add two more slices of eggplant and cover with half the remaining tomato sauce. Continue with the rest of the ingredients. Cover the top with the mozzarella and sprinkle on the parmesan. Bake in the bottom of the hot oven for about 30 minutes or until the top is melted and lightly browned.

• Dinner at Leo's: Eggplant "Lasagna"