2-3 cups ravioli (enough to layer the bottom of a baking dish)
1 1/2 cups mozzarella, grated
1/2 cup parmesan, grated
1 eggplant, sliced 1/4” thick, salted to sweat
1 cup spinach
2 zucchini, sliced 1/4” thick, salted to sweat
2 large tomatoes, sliced1/8”-1/4” thick
2 Italian sausages
2 Tbsp fresh parsley, chopped
Directions
Preheat oven to 375 degrees. Slice eggplant crosswise in 1/4” rounds and slice zucchini at an angle in 1/4” ovals. Place onto a baking sheet and salt liberally. Leave them to “sweat” for at least 20 minutes to remove some of their water content. Pat dry with a paper towel once finished.
In large, deep baking dish layer the following ingredients.
Layer 1: one whole 28oz can san marzano tomatoes, crushed by hand. Add minced garlic and 1 Tbsp chopped parsley. Season with salt and pepper.
Layer 2: Ravioli of choice, laid over the tomato sauce in a single layer. Sprinkle (lightly) fresh mozzarella and parmesan on top.
Layer 3: Sliced eggplant, then sprinkle (lightly) with mozzarella and parmesan cheese
Layer 4: Fresh spinach, mozzarella and parmesan
Layer 5: Sliced zucchini, mozzarella and parmesan
Layer 6: Freshly sliced tomato layered on top. Nestle Italian sausages on top, slightly wedging into the layers if possible. Sprinkle remaining mozzarella, parmesan and parsley on top.
Place baking dish over a baking sheet lined with foil to catch any drips that fall out. Cover with foil and bake for 40 minutes. Remove foil and continue baking for another 40 minutes, until bubbly and top is thoroughly browned.
