I've been dying to find a way to use the eggplant that I grew. I tried it fried and it was ok, but I wanted something more creative. So I did some research and found a few different recipes for Eggplant Lasagna. That is, lasagna with sliced eggplant that replaces the noodles. I mostly used the recipe from About.com when I was making it but I pulled inspiration from this recipe on Country Living. The Finished Product Since I only had two small eggplants I decided to make an experimental lasagna in a loaf pan, just in case it turned out terrible. I would definitely recommend cutting your slices about an 1/8 an inch thick. I sliced mine as thin as possible to get more slices but they just got overcooked in the over so they weren't very noodle-like in consistency. I would also recommend peeling them, the skin was quite leathery after being cooked twice. Also be sure to either blacken (as suggested in Countr...