macadamia nut ricotta that is. Camille and I have modified it slightly from the original recipe over the years and the version on her blog is our updated recipe. For this lasagna, I recommend making the ricotta softer than for other recipes, closer to cottage cheese consistency. Adding water does the trick.
Eggplant Lasagna with Macadamia Nut Ricotta
1 large eggplant
1/2 box lasagna noodles (this batch was made with regular noodles, but I prefer the rice lasagna)
tomato sauce (either homemade or one jar of storebought)
1 batch macadamia nut ricotta
Preheat the oven to 350 degrees. Boil the noodles according to the directions on the box and drain. Chop the eggplant into 1/4 inch cubes, toss with kosher salt, and leave to drain one half hour in a strainer over a bowl. Squeeze the excess liquid out of them with a cheese cloth. Saute the eggplant cubes in a little olive oil until they are tender. Layer the noodles, eggplant, sauce, and ricotta in layers in a casserole dish and cook in the preheated oven 20 minutes. Enjoy!