5 Cheese Eggplant Lasagna

Adapted from: http://allrecipes.com/Recipe/Eggplant-Lasagna/Detail.aspx?event8=1&prop24=SR_Title&e11=eggplant%20lasagna&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1

There are so many ways to have lasagna without the pasta.
As I was looking for simple pasta free Recipe, that I can adapted and make it gluten free for people with Celiac disease as well as gluten intolerance. This Recipe stood out to me, as You will see what I have replace some of the ingredients with.

Serves: 8

1 tsp. Olive oil, for brushing
2 eggs
2 Tbsp. water
1 c. Grated Parmesan cheese
1 c. Italian bread crumbs
2 lg eggplants, peeled & sliced into 1/2 rounds
2 Tbsp. olive oil
1 lb. Chorizo sausage * ( any Chorizo will work)
2 c. Mozzarella Cheese
2 c. shredded cheddar cheese
2 c. Provolone cheese
2 c. Pepper Jack cheese
48 oz. Tomato sauce
Course Himalayan salt & Freshly ground pepper (to taste)

Directions:

1. Preheat oven to 375.Greasing down 2 baking sheets and a 9x13-inch baking dish with 1 tsp.oil.

2. In a shallow dish whisk eggs & water. blending together Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.

3. Dip eggplant slices into egg batter, then press each gently into bread crumb mixture. Gently tapping away any excess crumbs. Arrange slices on the prepared baking sheets.

4. Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake for the same additional minutes.

5. Removing eggplant from the oven and increase temperature up to 400.

6. Heat 2 Tbsp. oil in a dutch oven skillet over medium-high heat and stir in Chorizo sausage. Season with salt and freshly ground pepper. Cook plus stir until Chorizo is browned and crumbly, giving about 10 minutes or more. Drain excess grease with a paper towel, under nether a colander . placing chorizo back into the pot, and stir in tomato & chorizo mixture; bring it to a simmer and set sauce off to the side.

7. Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with Chorizo on top of eggplant layer. Sprinkle 1/3 of each cheese on top of sauce layer. Repeating with each cheese, finishing up the lasagna with a layer of cheese of choice.

8. Bake for 10 to 15 minutes until cheese is melted and the sauce is bubbly. allowing to Cool for 5 minutes before slicing.