I love eggplants. I think they are such a versatile vegetable and are just freaking delicious. For this recipe, the eggplants are pretty much the star. We’re skipping the noodles and using these veggies to help support the other ingredients, like the cheese and tomato sauce, for a healthy version of your classic lasagna.  Key Notes: Eggplant: When slicing the eggplant, be sure to BLOT BLOT BLOT. These vegetables have such a high water content. It’s important that you don’t skip the necessary steps to dry them and roast them. Otherwise, you’ll be stuck with chewy “noodles” in your lasagna. …