Это предварительный просмотр рецепта "Eggplant Lasagna".

Рецепт Eggplant Lasagna
by Terri Jordan

Eggplant Lasagna

The first time I made this dish, I was told "You can make this dish for me anytime!"
This dish is even better warmed up the next day!

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  Италия Italian
  Порций: 1

Wine and Drink Pairings: A nice bottle of chianti

Ингредиенты

  • 1 large eggplant
  • 2 cups flour
  • 3 cups Italian flavored bread crumbs
  • 5 eggs
  • 1/2 cup milk
  • 8 oz shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 2 cups olive oil
  • 1 lb ricotta cheese
  • 5 cups flavored tomato sauce

Инструкции

  1. Peel and slice eggplant 1/4 - inch thick in size. Beat 3 eggs and 1/2 cup milk in deep bowl. Flour eggplant, dip into egg-milk mixture then into bread crumbs. Allow to dry in refrigerator for 1/2 hour. While eggplant is hardening, mix ricotta cheese, 4 ounces mozzarella cheese, parmesan cheese, and 2 slightly beaten eggs together.
  2. Refrigerate.
  3. Heat 2 cups olive oil in frying pan. Cook eggplant slices until golden brown, about 3 minutes each side and drain on paper towel. Preheat oven to 350 degrees.
  4. In 2-quart casserole add 2 cups flavored tomatoe sauce; layer eggplant then all of cheese mixture, eggplant, remaining 3 cups sauce. Top with remaining 4 ounces of mozzarella cheese. Bake at 350 degrees on center rack about 40 minutes. Allow to cool 15 minutes before serving