Jane's Favorite Tested Recipes
12/16/2009
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Eggplant Parmesan Lasagna
| 2 (26 ounce) jars tomato, garlic, and onion pasta sauce |
| ¼ cup fresh basil, chopped |
| ½ teaspoon dried crushed red pepper |
| ½ cup whipping cream |
| 1 cup grated Parmesan cheese |
| 1 large eggplant (about 1 ½ lbs.) |
| ½ teaspoon salt |
| ¼ teaspoon black pepper |
| 3 large eggs, lightly beaten |
| 3 tablespoons water |
| 1 cup all-purpose flour |
| 6 tablespoons olive oil |
| 6 lasagna noodles, cooked and drained |
| 1 (15 ounce) container part-skim ricotta cheese |
| 2 cups (8 ounces) shredded mozzarella cheese |
Cook first three ingredients in a 3 ½ quart saucepan over medium-low heat for 30 minutes. Remove from heat; stir in cream and Parmesan cheese. Set aside.
Peel eggplant and cut crosswise into quarter inch thick slices. Sprinkle slices evenly with salt and black pepper. Stir together eggs and 3 TBSP. water. Dredge eggplant in flour; dip into egg mixture, and dredge again in flour, shaking to remove excess.
Cook eggplant, in batches, in 1 ½ TBSP hot oil (we didn’t measure) in a large nonstick skillet over medium-high heat 4 minutes per side OR until golden brown. Drain on paper towels. Repeat with remaining oil and eggplant, wiping skillet clean after each batch, if necessary (we did not; just added more oil).
Layer 3 lasagna noodles lengthwise in a lightly greased 13 x 9 baking dish. Top with 1/3 tomato sauce mixture and half of eggplant. Dollop half of ricotta cheese evenly on eggplant in dish; top with half of mozzarella. Repeat layers with remaining noodles, 1/3 sauce mixture, remaining eggplant, and remaining ricotta. Top with remaining one-third sauce mixture and mozzarella cheese.
Bake at 350 for 35-40 minutes or until golden brown. Let stand 20 minutes before serving.
NOTE: This recipe is from Southern Living, I believe May 2006. We fixed this about three days before Christmas and then froze it. My daughter made her own lasagna noodles, but I would use bought ones. This is NOT soggy like some eggplant can be, as it is fried crisp and brown. It has a great flavor and is a favorite of her three year old son!