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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
2 (26 oz) jars tomato, garlic, and onion pasta sauce
1/4 cup chopped fresh basil
1/2 tsp dried crushed red pepper
1/2 cup whipping cream
1 cup grated Parmesan cheese
1 large eggplant (about 1 1/2 lb)
1/2 tsp salt
1/4 tsp black pepper
3 large eggs, lightly beaten
3 tbsp water
1 cup flour
6 tbsp olive oil
6 lasagna noodles, cooked and drained
1 (15 oz) container part-skim ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese
Cook first 3 ingredients a 3 1/2-quart saucepan over medium-low heat 30 minutes. Remove from heat; stir in cream and Parmesan cheese. Set aside.
Peel eggplant, and cut crosswise into 1/4-inch-thick slices. Sprinkle slices evenly with salt and black pepper. Stir together eggs and water. Dredge eggplant in flour; dip into egg mixture, and dredge again in flour, shaking to remove excess.
Cook eggplant, in batches, in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium-high heat 4 minutes on each side or until golden brown and slightly softened. Drain on paper towels. Repeat with remaining oil and eggplant, wiping skillet clean after each batch, if necessary.
Layer 3 lasagna noodles lengthwise in a lightly greased 13x9 inch baking dish. Top with one-third 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, one-third sauce mixture, remaining eggplant, and remaining ricotta. Top with remaining one-third sauce mixture and mozzarella cheese. Bake at 350 for 35 to 40 minutes or until golden brown. Let stand 20 minutes before serving. Serves 8-10
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EGGPLANT PARMESAN LASAGNA
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
2 (26 oz) jars tomato, garlic, and onion pasta sauce
1/4 cup chopped fresh basil
1/2 tsp dried crushed red pepper
1/2 cup whipping cream
1 cup grated Parmesan cheese
1 large eggplant (about 1 1/2 lb)
1/2 tsp salt
1/4 tsp black pepper
3 large eggs, lightly beaten
3 tbsp water
1 cup flour
6 tbsp olive oil
6 lasagna noodles, cooked and drained
1 (15 oz) container part-skim ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese
Cook first 3 ingredients a 3 1/2-quart saucepan over medium-low heat 30 minutes. Remove from heat; stir in cream and Parmesan cheese. Set aside.
Peel eggplant, and cut crosswise into 1/4-inch-thick slices. Sprinkle slices evenly with salt and black pepper. Stir together eggs and water. Dredge eggplant in flour; dip into egg mixture, and dredge again in flour, shaking to remove excess.
Cook eggplant, in batches, in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium-high heat 4 minutes on each side or until golden brown and slightly softened. Drain on paper towels. Repeat with remaining oil and eggplant, wiping skillet clean after each batch, if necessary.
Layer 3 lasagna noodles lengthwise in a lightly greased 13x9 inch baking dish. Top with one-third 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, one-third sauce mixture, remaining eggplant, and remaining ricotta. Top with remaining one-third sauce mixture and mozzarella cheese. Bake at 350 for 35 to 40 minutes or until golden brown. Let stand 20 minutes before serving. Serves 8-10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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