Let’s celebrate National Lasagna Day this week with Eggplant Lasagna!
Although it has deep Italian roots, the good news about Lasagna is you don’t even have to be 1/16th Italian to prepare and enjoy this ever popular Italian/American meal <INSERT RHONJ fan laughter here:)!> Most of us already have our “go to” lasagna dish so I have decided to post my almost basic lasagna recipe with a twist. This recipe combines two favorites of mine, cheese lasagna and eggplant rollatini (slices of fried eggplant, rolled and stuffed with ricotta and mozzarella cheeses).
I think you’ll find there isn’t much difference between a traditional lasagna and this eggplant lasagna. With this lasagna you will just add some fried eggplant slices. It does add a few extra steps but the outcome is worth it. After you’ve peeled and cut the eggplant into 1/8″ slices lengthwise you dip them into seasoned flour and then an egg wash. Take the slices and fry them in a pan with hot canola oil until they are golden brown on each side. Drain the slices and then use them interchangeably with your lasagna sheets. Use your favorite layering method. Then bake in the oven until cooked through and bubbly on top.
As with any recipe use this as a guide or reference to make this dish your own. Check out the recipe card below for more specific steps and instructions.
1med/large eggplant peeled and sliced lenghtwise 1/8" thick
Oil for frying
2tablespoonsof water for egg wash
6Cups of Tomato Saucehaving extra is a good idea
2 1/2cupsof shredded mozzarella cheese
1 1/2cupsof grated parmesan cheese
15ozof ricotta cheese
1/2lbof Lasagna noodles*
Salt and pepper to taste *
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Pre heat oven to 350 degrees
FOR THE EGGPLANT
Peel skin from eggplant;slice eggplant lengthwise 1/8" thick
Scramble 4 eggs in a shallow pan with a few tablespoons of water and a handful of grated parmesan cheese. In a separate shallow dish add flour and season with salt and pepper. Dip eggplant into flour then egg wash and then into a hot pan with 2 cups of canola oil. Cook on both sides until golden brown. Set aside to drain on a dish with paper towel.
Combine ricotta cheese, 1/2 cup of parmesan cheese, 1 cup mozzarella, 1 egg, chopped fresh parsley and S & P to taste.
Cook lasagna sheets in 3 quarts of salted boiling water until just under al dente.
FOR THE LASAGNA ASSEMBLY
Pour 2 cupS of sauce (more if needed) onto bottom of baking disH;add a few tablespoons of water to thin out the sauce a bit. Begin assembly with 3-4 sheets of lasagna on the bottom, then spread 1/2 the ricotta cheese mixture. Add another cup of sauce (more if needed) over the ricotta mixture and spread out with spoon. Next layer the eggplant slices over the first layer, evenly sprinkle with a handful of grated parmesan cheese and 1/4 cup of mozzarella cheese and spread another cup of sauce. Continue to repeat the pattern until you reach the top.
Top layer of lasagna should be sprinkled with remaining mozzarella cheese and spread with another 1 cup of sauce (more if needed). Cover with foil for about 45 minutes and then cook uncovered for an additional 20-25 minutes or until done.
1.Quantities may vary depending on the size of the lasagna you make. This recipe calls for a smaller lasagna so you can double the recipe for a larger or deeper lasagna.
2. I don't use jarred sauce so it is sometimes hard for me to quantify. My recipes always call for fresh homemade sauce so the consistency and amount may vary.
3. I like to bake on the middle rack!