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Eggplant Lasagna Recipe

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This recipe for Eggplant Lasagna, by , is from The Sarli/Mauro Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Stallone
Added: Monday, March 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large fresh Eggplant, lb of Lasagna, 1 large container of Ricotta Cheese, 1 large package of Mozzerella, 1 can of Crushed tomato, salt as needed, 1 tsp pepper, 1 tbsp basil, 1tsp oregano, 1 tbsp parsely, pinch crused red pepper, pinch sugar, 2 gloves of garlic-minced, EEVO as needed(extra virgin olive oil),seasoned breadcrumbs, 2 eggs-lightly beaten combined with 1 tbsp milk.

Directions:
Directions:
Pre-heat oven 350. In a large sauce pan carmelize garlic until soft, add crushed tomato to med high heat. Mix in parsely, sugar, red pepper, oregano, basil, salt and pepper. Make sure to taste, (add any additional ingredients as you see fit). Turn sauce on high and wait till sauce is boiling. Turn the heat to low and cook for 1 hour.
Boil water with salt and add Lasagna noodles cook as directed on the box. Drain and cool.
Slice eggplant thin, dip into eggs with milk and cover with breadcrumbs. Heat skillet, add oil and fry eggplant until golden brown or if you have a fry cooker it is even quicker. If you are conscience about the oil you can even bake the eggplant. Anyway they come out golden brown and tasty.
In a large casserole begin to layer with sauce, lasagna noodles, sliced mozzarella and ricotta. Layer as many as 3 or 4 times.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a great change to the regular lasagna and most of all is meatless. This is a great holiday dish.

 

 

 

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