Eggplant Stacks

Eggplant

• non-stick spray oil
• 450 g eggplant, medium-sized Ichiban Japanese, 27 slices (5 mm/¼ in.)
• salt for sprinkling
• ¾ tsp garlic powder
• ground black pepper to season

Cheeses

• 115 g mozzarella for pizza (low-moisture mozzarella) diced
• 45 g Parmesan cheese cut into pieces
• 2 - 3 pieces lemon peel
• 225 g ricotta cheese, fresh

Sauce

• 115 g yellow onions cut into pieces
• 60 g carrots cut into pieces
• 60 g red bell pepper cut into pieces
• 2 garlic cloves
• 15 g olive oil
• 500 g tomato sauce
• ½ tsp salt to taste

Assembly

• 570 g water