In a dry pan toast the pine nuts don't burn them.
Mix all the ingredients except olive oil into a blender and blend till coarse add olive oil a bit at a time. blend till chunky smooth. Set aside.
Preheat oven 400 Fahrenheit.
Peel the aubergines. Slice thinly olive oil to both sides of each slice lightly sprinkle with kosher salt. Put on a pan, With nonstick spray roast for 20 minutes or till tender.
Brown the sausage and meat add onions. Drain off any excessive drippings from meat. Add seasonings and diced tomatoes to meat.
Add tomato sauce. Add tomato paste to thicken. Let simmer 10 minutes.
In a deep dish or spring form pan layer sides and bottom with roasted eggplant slices. Add a layer of meat sauce. Add 15 ounces ricotta cheese. Add layer of pesto. Add a layer of eggplant slices. Add half of parmesan cheese. Then 2 cups of cheddar cheese.
Add a layer of meat sauce then eggplant. Add parmesan cheese and cheddar cheese.
Bake 35-40 minutes. Let rest 15.
Serve, hope you enjoy!
