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