Eggplant Stacks

Eggplant

• non-stick cooking spray
• 16 oz eggplant Ichiban Japanese, 27 slices (¼ in.)
• salt for sprinkling, plus extra to season
• ¾ tsp garlic powder
• ground black pepper to season

Cheeses

• 4 oz low-moisture mozzarella diced
• 1 ½ oz Parmesan cheese cut into pieces
• 2 - 3 pieces lemon peel
• 8 oz ricotta cheese

Sauce

• 4 oz yellow onions cut into pieces
• 2 oz carrots cut into pieces
• 2 oz red bell peppers cut into pieces
• 2 garlic cloves
• ½ oz olive oil
• 18 oz tomato sauce
• ½ tsp salt to taste

Assembly

• 20 oz water