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Eggplant Lasagna
The first time I made this dish, I was told "You can make this dish for me anytime!" This dish is even better warmed up the next day! Ingredients
- 1 large eggplant
- 2 cups flour
- 3 cups Italian flavored bread crumbs
- 5 eggs
- 1/2 cup milk
- 8 oz shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 cups olive oil
- 1 lb ricotta cheese
- 5 cups flavored tomato sauce
Directions
- Peel and slice eggplant 1/4 - inch thick in size. Beat 3 eggs and 1/2 cup milk in deep bowl. Flour eggplant, dip into egg-milk mixture then into bread crumbs. Allow to dry in refrigerator for 1/2 hour. While eggplant is hardening, mix ricotta cheese, 4 ounces mozzarella cheese, parmesan cheese, and 2 slightly beaten eggs together.
- Refrigerate.
- Heat 2 cups olive oil in frying pan. Cook eggplant slices until golden brown, about 3 minutes each side and drain on paper towel. Preheat oven to 350 degrees.
- In 2-quart casserole add 2 cups flavored tomatoe sauce; layer eggplant then all of cheese mixture, eggplant, remaining 3 cups sauce. Top with remaining 4 ounces of mozzarella cheese. Bake at 350 degrees on center rack about 40 minutes. Allow to cool 15 minutes before serving
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Cooked a big dinner tonight, including your Lasagna. Amazing Terrie. Kind of like eggplant parmagiana baked into a lasanga. This was the hit of the night. Lots of seconds!1
We had this Friday night with friends. It was a big hit! We did add one layer of lasagna noodles on the bottom and crushed red pepper (I add it to everything).1
tasted good and delicious!I love it!Thanks for your recipe!
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