Eggplant Lasagna Recipe

2014-11-03
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Oh, eggplant…how I love thee…let me count the ways!  🙂

Fried, baked, grilled, and now this new recipe to add to the collection!

This is an absolute delicious cross between lasagna and Eggplant Parmesan…Hope you enjoy!

Ingredients

  • 28 oz jar spaghetti sauce of your choice + add 1 TBSP Italian Seasoning
  • 1/4 cup whipping cream
  • 1 cup grated Parmesan cheese
  • 1 large eggplant 1/2 tsp salt 1/2 tsp pepper or 1 tsp Morton's Natures Seasoning
  • 1 egg, lightly beaten
  • 1 1/2 TBSP water
  • 1 cup all purpose flour
  • 6 TBSP olive oil
  • 6-8 lasagna noodles, I use the no boil--if you use the cooked ones, go ahead and cook and drain.
  • 2 cups shredded Mozzarella cheese---or more if you wish.

Method

Step 1

In saucepan, combine spaghetti sauce and Italian seasoning. Cook over low heat for 30 minutes.

Step 2

Remove from heat, stir in cream and Parmesan cheese; set aside.

Step 3

Peel eggplant and cut crosswise into 1/4 thick slices. Sprinkle with salt and pepper.

Step 4

Combine egg and 3 TBSP water in bowl large & flat enough to dip eggplant slices in.

Step 5

In another similar bowl, add the flour.

Step 6

Dredge each slice of eggplant into the flour, then dip in the egg mixture. Dredge in flour again and shake to remove excess.

Step 7

Cook the eggplant in batches in the oil over medium high heat about 4 minutes on each side until golden brown. Drain on rack or on paper towels.

Step 8

Repeat until all eggplant slices are cooked.

Step 9

Layer lasagna noodles in the bottom of your 9 x 13 pan. Top with 1/2 of the tomato sauce mixture and half of the eggplant.

Step 10

Now add 1/2 the Mozzarella.

Step 11

Repeat this same layer.

Step 12

Bake on 350 degrees for 35-40 minutes, covered lightly with foil. Remove foil and bake an additional 5-8 minutes until bubbly.

Step 13

Let stand 15 minutes before serving.

Pour your pasta sauce into a large saucepan and add the seasoning…

Cook over low heat for 30 minutes…

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then add the Parmesan cheese…

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and the whipping cream…

continue to stir until all melted and set aside while you prepare the eggplant…

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If you’re lucky enough to have a monkey veggie peeler, then you’re lucky enough my friend!

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Then slice the eggplant into 1/4″ thickness…

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Dredge each piece in the flour…

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then in the eggs….

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and back in the flour…

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Fry the eggplant in batches until golden brown on both sides…

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Drain on a wire rack…

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To assemble:  Place a layer of no boil lasagna noodles in the bottom of your 9×13 pan…

Place a layer of the sauce on next…

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Add a layer of the eggplant…

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A layer of mozzarella cheese and some more Parmesan…

Lather, rinse, repeat 🙂

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Bake on 350 degrees, covered with foil…about 45 minutes.  Remove foil and bake about 7-8 minutes longer.

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