Eggplant Lasagna
Eggplant Lasagna
Layers of Lasagna and fried eggplant with ricotta, mozzarella and tomato sauce
Eggplant Lasagna
Eggplant Lasagna
Layers of Lasagna and fried eggplant with ricotta, mozzarella and tomato sauce
Prep Time
30minutes
Cook Time
60minutes
Prep Time
30minutes
Cook Time
60minutes
Ingredients
  • 1 med/large eggplant peeled and sliced lenghtwise 1/8″ thick
  • Oil for frying
  • 5 eggs divided
  • 1-2cups of flour
  • 2tablespoons of water for egg wash
  • 6 Cups of Tomato Saucehaving extra is a good idea
  • 2 1/2cups of shredded mozzarella cheese
  • 1 1/2cups of grated parmesan cheese
  • 15oz of ricotta cheese
  • 1/2lb of Lasagna noodles*
  • Salt and pepper to taste *
Instructions
  1. Pre heat oven to 350 degrees
FOR THE EGGPLANT
  1. Peel skin from eggplant;slice eggplant lengthwise 1/8″ thick
  2. 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.
CHEESE MIXTURE
  1. Combine ricotta cheese, 1/2 cup of parmesan cheese, 1 cup mozzarella, 1 egg, chopped fresh parsley and S & P to taste.
  2. Cook lasagna sheets in 3 quarts of salted boiling water until just under al dente.
FOR THE LASAGNA ASSEMBLY
  1. 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.
  2. 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.
Recipe Notes

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!