I need to balance my stepdaughter's vegetarianism and my current pastaphobia. I want to try making a veg lasagna in which the "noodles" are actually slices of eggplant. Anybody tried this? Any helpful hints/pointers? I don't really need a recipe, as I have the other pieces of it worked out (sort of) -- mushrooms, goat cheese, spinach, roasted red pepper. I'm just wondering how to handle the eggplant.
My thought is to peel the eggplant, slice it about 1/8" thick, salt & drain it, and then dry it out slightly in a low oven...and then use it in between layers of filling.