Breading and frying the eggplant before adding it to the Eggplant Lasagna requires some work, but the finished dairy main dish is well worth the effort. Prepare this Eggplant Lasagna for friends in need of help (new baby, sick parent, sitting shiva ...), for a dairy holiday meal (Shavuot), or simply for your Sunday family lunch or dinner meal.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Ingredients:
- 2 large eggplants
- salt
- 12 oz. (340 grams) lasagna noodles
- 15 oz. (420 grams) ricotta (1 3/4 cups)
- 12 oz. (340 grams) shredded mozzarella (3 cups)
- 1-2 tsp. dried parsley
- salt and freshly ground black pepper to taste
- 2 eggs, lightly beaten
- 1 cup bread crumbs
- olive oil
- 1 26 oz. (700 grams) jar marinara sauce
- 1/2 cup (2 ounces) grated Parmesan cheese
Preparation:
1. Wash the eggplants. Cut off the ends. Slice into 4 long slices. Salt both sides. Place on top of a paper towel and cover with another paper towel, so that the bitter liquid drawn out by the salt will be absorbed by the towels. Let sit for about 30 minutes.
2. In a large pot, boil water. Cook lasagna noodles according to package directions. Set aside.
3. In a large bowl, mix together the ricotta cheese, mozzarella cheese, parsley, salt and pepper. Set aside.
4. Pat eggplant slices with paper towels to dry. Cut into cubes. Put 1 beaten egg into one large bowl and half of the bread crumbs in a second bowl. Put half of the eggplant in the egg bowl, and mix. Then put the eggy cubes into the bread crumbs and mix.
5. In a large skillet, heat oil. Then put the breaded eggplant cubes into the hot oil. Saute on medium heat, for about 5 minutes, flipping the cubes so they get browned on all sides. Remove to paper towels to drain excess oil.
6. Repeat steps 4 and 5 until all the eggplant cubes have been breaded and fried. Set the eggplant aside.
7. Preheat the oven to 350°F (180°C). Spoon a thin layer of the sauce into the bottom of a 9x13 inch pan.
8. Layer the lasagna as follows: a third of the noodles, a third of the eggplant cubes, a third of the sauce, a third of the cheese. Repeat two more times. Then sprinkle with the Parmesan cheese.
9. Spray a piece of foil with non-stick spray, and cover the lasagna tightly with the foil, spray-side down (so the melted cheese won't come off with the foil).
10. Bake for 45-50 minutes, or until the noodles are soft. Uncover and bake for another 10 minutes, or until the cheese is melted and slightly browned. Let cool for 15 minutes before serving.
Yield: 12 servings
Tip: Alternate the direction of the noodles in each layer so the lasagna holds together nicely when cut.
2. In a large pot, boil water. Cook lasagna noodles according to package directions. Set aside.
3. In a large bowl, mix together the ricotta cheese, mozzarella cheese, parsley, salt and pepper. Set aside.
4. Pat eggplant slices with paper towels to dry. Cut into cubes. Put 1 beaten egg into one large bowl and half of the bread crumbs in a second bowl. Put half of the eggplant in the egg bowl, and mix. Then put the eggy cubes into the bread crumbs and mix.
5. In a large skillet, heat oil. Then put the breaded eggplant cubes into the hot oil. Saute on medium heat, for about 5 minutes, flipping the cubes so they get browned on all sides. Remove to paper towels to drain excess oil.
6. Repeat steps 4 and 5 until all the eggplant cubes have been breaded and fried. Set the eggplant aside.
7. Preheat the oven to 350°F (180°C). Spoon a thin layer of the sauce into the bottom of a 9x13 inch pan.
8. Layer the lasagna as follows: a third of the noodles, a third of the eggplant cubes, a third of the sauce, a third of the cheese. Repeat two more times. Then sprinkle with the Parmesan cheese.
9. Spray a piece of foil with non-stick spray, and cover the lasagna tightly with the foil, spray-side down (so the melted cheese won't come off with the foil).
10. Bake for 45-50 minutes, or until the noodles are soft. Uncover and bake for another 10 minutes, or until the cheese is melted and slightly browned. Let cool for 15 minutes before serving.
Yield: 12 servings
Tip: Alternate the direction of the noodles in each layer so the lasagna holds together nicely when cut.