"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Eggplant Lasagna Recipe

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This recipe for Eggplant Lasagna, by , is from Real cooking from Real housewives, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Thompson
Added: Thursday, April 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C. dry white wine or cooking sherry
1 Tbsp. dried basil
1 Tbsp. dried oregano
4 (8oz) cans no-salt added tomato sauce
1 (29oz) can no-salt added whole tomatoes, undrained and chopped
1 (6oz) can tomato paste
2 garlic cloves, minced
2 (1lb) eggplants, cut crosswise into 1/4" slices
1/4 C. water
3 egg whites, lightly beaten
1 1/4 C. Italian breadcrumbs
1/4 C. grated Parmesan cheese
3 C. shredded mozzarella cheese

Directions:
Directions:
Combine first 7 ingredients in saucepan; bring to a boil. Reduce heat, simmer uncovered for 20 minutes.

Place sliced eggplant in 9x13 dish, cover with water, and let stand for 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 C. water and egg whites in shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg mixture, and dredge in breadcrumb mixture.
Place half of tomato mixture in bottom of a 9x13 baking dish coated with Pam. Arrange half of eggplant over sauce; top with half mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.
Bake at 350 for 30 minutes. Let stand 5 minutes before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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