Eggplant Lasagna

Eggplant Lasagna

  • Servings: 4-6
  • Difficulty: Medium
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Directions

Preparing the eggplant

  • 1 med. eggplant
  • 1 egg
  • 2 T. milk
  • 1/2 tsp. salt
  • Pepper to taste
  • 2 c. regular breadcrumbs
  • 1/2 c. vegetable oil

Peel eggplant and slice into 1/4 inch slices, about 8 slices in all. Pat the eggplant slices dry. Mix egg with milk, salt and pepper. Dip eggplant into egg wash then into breadcrumbs. Heat oil and fry eggplant until golden brown, Drain on paper towels to remove excess oil.

Filling

  • 1 lb. ricotta cheese
  • 1 egg
  • 1/4 c. locatelli cheese
  • 1/2 c. mozzarella cheese
  • 1/2 tsp. salt
  • Pepper to taste

Mix all ingredients together.

Putting it all together

  • 3 c. marinara sauce
  • 1/4 c. Iocatelli cheese
  • 1 1/2 c. mozzarella cheese

Put 1 cup marinara sauce on the bottom of an 8×8″ pan. Lay 4 slices of cooked eggplant on top. Spread the filling on top. Sprinkle with 1/2 cup of mozzarella. Add another layer of eggplant. Spread with 1-2 cups of marinara sauce. Sprinkle with 1 cup of mozzarella cheese and 1/4 cup locatelli. Cover with foil. Bake at 350 for 45 minutes.

Note: This is an original recipe that I developed years ago. It freezes very well. Add to the baking time if it is not defrosted first. If you double the recipe, use an 8×13″ pan instead.

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