I have two big, beautiful eggplant at home waiting for me to use up, and I'm craving lasagna. But, we're headed out for what I'm sure will be a gluttonous anniverary dinner tomorrow evening, so I'm trying to keep things a bit on the lighter side tonight.
I was thinking about trying to use thinly sliced eggplant in place of lasagna noodles, but I'm not sure what the best method for this would be. Salted to purge the liquid, then broiled? Grilled?
Any tried and true recipes for something like this out there?