Eggplant Lasagne
- 1 Large Eggplant, peeled and cut into 9 slices, 1/4" to 1/2"
- 1 Egg
- 3 Tablespoons water
- 2 cups Breadcrumbs
- 1/2 t. each Basil, Oregano, Garlic Powder
- Salt and Pepper to taste
- 2 lbs Ricotta
- 4 oz. Shredded Mozzarella, some extra for topping
- 1/4 cup Pecorino Romano Cheese, grated
- 3 cups Marinara Sauce
- 1/4 cup Olive Oil
- 1/2 cup Corn Oil
- Preheat oven to 425
- In a large bowl, combine breadcrumbs with the spices. Set aside. In another bowl, combine egg with water a little salt and pepper, beat and set aside. Another bowl, ricotta, mozzarella and grated cheese. In a large skillet, add the oils and heat to med. high. Dip the eggplant in the egg and then coat with breadcrumbs. Fry until golden brown on both sides about 3 mins. a side. Drain on a brown bag or paper towel. In a loaf pan start to assemble lasagne. First, some sauce, then 3 eggplant slices, then ricotta mixture, some more sauce. Continue until all is used except some sauce for spooning over later. Sprinkle extra mozzarella on top. Bake until cheese melts and bubbling on top about 20-25 mins. Serve with a nice crusty bread and salad.
eggplant, egg, water, breadcrumbs, basil, salt, ricotta, shredded mozzarella, romano cheese, marinara sauce, olive oil, corn oil
Taken from www.epicurious.com/recipes/member/views/eggplant-lasagne-1202722 (may not work)