Eggplant Lasagna

Eggplant lasagna ~ a mix between lasagna, eggplant parmigiana and eggplant rollatini.  I use fried eggplant slices in place of the lasagna noodles and layer them with a mixture of ricotta, mozzarella, parmesan cheeses and marinara sauce.  So you get all the goodness of a cheesy layered lasagna with the taste of delicious eggplant!

 

 

Recipe:

Marinara Sauce ~ your favorite or my recipe below

1 large eggplant, peeled and cut lengthwise into thin slices

Seasoned bread crumbs

olive oil

2 large eggs

1/2 cup milk

dash salt

2 lbs ricotta cheese

2 large eggs

1 lb mozzarella cheese, divided

1/4 cup parmesan cheese

Garlic powder, parsley, salt and pepper

Instructions:

Drain eggplant by placing all in a colander, sprinkle with salt and let sit over sink for about 20 mins, rinse and pat dry.  Mix 2 eggs with milk and dash of salt in a bowl big enough to dip your eggplant, put breadcrumbs in a plate large enough to dip eggplant.  Heat olive oil in large skillet, and dip each eggplant in the egg mixture then bread crumbs and fry for about 2 mins on each side, or until golden.  Let drain on paper towels and finish frying all eggplant.  Mix ricotta with 1/3 of the mozzarella cut into small squares, the 2 eggs, parmesan and parsley, salt, pepper and garlic powder to taste.  Grate remainder of mozzarella for topping.  Preheat oven to 350 degrees and start layering your lasagna in a 9 X 13 casserole pan.  Start with sauce on the bottom of the pan, then a layer of eggplant, then cover with sauce, then spread half of the ricotta over; repeat layering - eggplant, sauce, and remaining ricotta, then remaining eggplant, cover with sauce and then shredded mozzarella.  Cover with aluminum foil and bake for about 40 minutes, then 10-15 minutes uncovered until cheese is bubbly.  Let rest a bit, then enjoy!

 

Slice eggplant lengthwise thinly

Set up your dipping station for frying

Frying up the eggplant!

Mixing the ricotta filling

Layering - first cover bottom with sauce

Then eggplant, sauce

Then 1/2 the ricotta

Repeat- eggplant, sauce, ricotta

Spread sauce on top of last layer and cover with shredded mozzarella

Ready for the oven

 

Marinara Sauce:
1 28 oz can Italian Plum Peeled Tomatoes in tomato puree with basil
1 28 oz can Crushed Tomatoes
4 garlic cloves, crushed
about 2 Tbsps olive oil
1 Tbsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp dried oregano
1/4 tsp dried basil
Heat oil in large sauce-pot heat on med heat, add the garlic and saute until lightly golden brown.  Lower the heat and add the crushed tomatoes, then add the plum tomatoes by hand - crushing each by squeezing them into pieces into the pot (be careful they can squirt juice, squeeze down into the pot)- some pieces may be large, it makes for a nice rustic marinara. Add the salt, pepper and oregano, stir and bring to a boil over med heat, then reduce the heat and simmer for about 30 mins, stirring occasionally.  Add the basil, and more salt and pepper if needed to taste, and simmer for 15- 30 mins more.  This will be just enough sauce to generously layer this casserole.

Enjoy!!