Monday, October 12, 2009

Eggplant Parmesan/Lasagna

I combined Eggplant Parmesan I and Eggplant Parmesan II from to make my version. I breaded and baked the eggplant like recipe II, and used the rest of the ingredients like recipe I.

Ready to go in the oven.

1 eggplant, cut into 3/4 inch slices
Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes. Rinse eggplant in cold water until all the salt is removed.

1 egg, beaten
2 cups Italian seasoned bread crumbs
Preheat oven to 350 degrees. Dip eggplant in egg and then bread crumbs. Place in single layer on baking sheet Bake in preheated over for 5-7 minutes per side, until crispy.

8 ounces ricotta cheese (I used cottage cheese)
6 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
Mix ricotta, mozzarella and 1/4 cup Parmesan cheese with the egg.

In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese. Bake 30 to 45 minutes until sauce is bubbly.

No comments:

Post a Comment