Eggplant Lasagna
Layers of Lasagna and fried eggplant with mozzarella and tomato sauce
Ingredients
- 1 med/large eggplant peeled and sliced lenghtwise 1/8" thick or 2-3 baby eggplants
- 2 Cups olive oil
- 2 eggs
- 1-2 cups of flour seasoned with salt and pepper
- 2 tablespoons of water for egg wash
- 6 Cups of basic tomato sauce* having extra is a good idea
- 2 1/2 cups of shredded mozzarella cheese
- 1 1/2 cups of grated parmesan cheese
- 1 lb of Lasagna noodles*
- Salt and pepper to taste *
Instructions
- Pre heat oven to 350 degrees
FOR THE EGGPLANT
- Peel skin from eggplant;slice eggplant lengthwise 1/8" thick
- Scramble 2 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 1 cup of olive oil. Cook on both sides until golden brown. Set aside to drain on a dish with paper towel. Add more oil as needed.
- Cook lasagna sheets in 3 quarts of salted boiling water until just under al dente. Drain and lay out noodles separately so they do not stick together.
FOR THE LASAGNA ASSEMBLY
- Spoon 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, spoon over a little sauce and then top with 3 or 4 eggplant slices in the opposite direction. Cover with more sauce, handful of grated parmesan cheese and a handful of shredded mozzarella cheese, repeat the pattern until you reach the top of the baking dish.
- 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 60 minutes and then cook uncovered for an additional 20 minutes or until bubbly at the bottom and the cheese on top is melted.
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!
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!
Tried this recipe?Let us know how it was!