Preheat your oven to 350° Fahrenheit.
Mix your eggs, ½ tsp salt & ½ tsp pepper with the ricotta and store in fridge until ready to use.
Thinly slice your Vidalia onion.
Cut the ends off of your Japanese eggplant and use a vegetable peeler or knife to remove the skin.
Slice with a very sharp knife into thin rounds.
Season each side of the eggplant with PC Sweet Basil Rub or dried basil and a little salt.
Peel and slice your garlic cloves.
Roughly chop your baby bella mushrooms and add to the bowl of an electric or manual food processor. Add cherry tomatoes.
You want the pieces to be chunky, so if using an electric food processor only pulse it a few times.
Place in a mixing bowl and add tomato paste. Mix well.
Grate Parmesan Cheese.
In a large, deep casserole dish, place about a ½ cup of fire roasted tomatoes.
st Layer: cover bottom with seasoned eggplant rounds, ½ of ricotta cheese mixture, ½ of thinly sliced onions, ½ of the remaining fire roasted tomatoes, ¼ cup of sliced garlic, ⅓ of the mushroom/tomato mixture, sprinkle with salt and PC Bell Pepper Rub if using & top with about two slices (cut into ⅛ths) of the Mozzarella cheese.
nd Layer: Repeat first layer.
rd Layer: cover with season eggplant rounds, remaining mushroom & tomato mixture, cover with remaining mozzarella cheese slices, shredded Parmesan, sprinkle with salt and Bell Pepper Rub if using.
Bake Lasagna at 350° Fahrenheit for an hour and 20 minutes. Turn oven off and leave lasagna in the oven for 20 more minutes. Remove from oven and let rest for 15-20 minutes.
Serve & Enjoy