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Eggplant Lasagna
Posted on 8/12/12 at 12:15 pm
Posted on 8/12/12 at 12:15 pm
anyone have a good recipe?
2
Posted on 8/12/12 at 12:18 pm to CorkSoaker
I tried a zuchinni lasagna recipe from someone who threw down with B. Flay.
It was the bomb. I think the key is fryig the zuchinni, or eggplant, and then using it to layer the lasagna.
It holds together better if you do.
It was the bomb. I think the key is fryig the zuchinni, or eggplant, and then using it to layer the lasagna.
It holds together better if you do.
Posted on 8/12/12 at 12:19 pm to BRgetthenet
care to share the recipe please?
Posted on 8/12/12 at 12:20 pm to BRgetthenet
They fry the eggplant medallions at Sandro's Trattoria with their version of it
It's great. I would eat there for lunch tomorrow to do research...
It's great. I would eat there for lunch tomorrow to do research...
Posted on 8/12/12 at 12:22 pm to CorkSoaker
This is gonna take a while, may wanna start now if for dinner tonight.
LINK
It came out excellent though.
LINK
It came out excellent though.
Posted on 8/12/12 at 12:25 pm to BRgetthenet
quote:
This is gonna take a while, may wanna start yesterday for dinner tonight.
Posted on 8/12/12 at 1:40 pm to CorkSoaker
I am doing eggplant parm for dinner tonight. It is just easier. Same sauce, cheese and fried medallions.
Posted on 8/12/12 at 4:14 pm to madamsquirrel
I'll agree with madam, this is one we use if your interested.
Eggplant Parmesian
1 large eggplant
10-12 medium sized mushrooms (sliced)
pasta sauce (no added vegetables; plain)
1/2 lb. mozzarella cheese (shredded)
Italian bread crumbs
vegetable oil
3 eggs
salt (optional)
Slice the eggplant about 1/2 inch thick. Throw away both ends of eggplant; don't eat.
Beat the eggs together in a flat bowl (cereal bowl; salad plate). Use another bowl (same type) and fill about 1/4 inch with breadcrumbs.
Cover a slice of the eggplant, one at a time, with the egg and let excess drip off. Then lay the slice in the breadcrumbs, covering both sides. Repeat this process, adding more breadcrumbs as needed. If you fill the bowl with too many crumbs at on time, the crumbs will get sticky and chunky.
Add oil to a medium fry pan, but just enough to coat the bottom. Brown each slice; you can brown about 4-5 slices at a time. Don't overcook; just let them get crispy on the outside. Add oil as necessary; don't let the pan dry out or burn.
Transfer slices to a paper towel. Once all are browned, place a layer in the bottom of a rectangular casserole dish (approx. 9-11 inch dish). Top with half of a jar of sauce. Add the sliced mushrooms and a couple hand fulls of cheese. Add another layer of eggplant and the rest of the sauce. Cover with foil and put in a 375 degree oven for 15 minutes (oven temps vary). Add another couple hand fulls of cheese and bake uncovered for about 8-10 minutes .
Eggplant Parmesian
1 large eggplant
10-12 medium sized mushrooms (sliced)
pasta sauce (no added vegetables; plain)
1/2 lb. mozzarella cheese (shredded)
Italian bread crumbs
vegetable oil
3 eggs
salt (optional)
Slice the eggplant about 1/2 inch thick. Throw away both ends of eggplant; don't eat.
Beat the eggs together in a flat bowl (cereal bowl; salad plate). Use another bowl (same type) and fill about 1/4 inch with breadcrumbs.
Cover a slice of the eggplant, one at a time, with the egg and let excess drip off. Then lay the slice in the breadcrumbs, covering both sides. Repeat this process, adding more breadcrumbs as needed. If you fill the bowl with too many crumbs at on time, the crumbs will get sticky and chunky.
Add oil to a medium fry pan, but just enough to coat the bottom. Brown each slice; you can brown about 4-5 slices at a time. Don't overcook; just let them get crispy on the outside. Add oil as necessary; don't let the pan dry out or burn.
Transfer slices to a paper towel. Once all are browned, place a layer in the bottom of a rectangular casserole dish (approx. 9-11 inch dish). Top with half of a jar of sauce. Add the sliced mushrooms and a couple hand fulls of cheese. Add another layer of eggplant and the rest of the sauce. Cover with foil and put in a 375 degree oven for 15 minutes (oven temps vary). Add another couple hand fulls of cheese and bake uncovered for about 8-10 minutes .
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