after a few trials..i believe i've finally perfected
my eggplant lasagna..it can also be modified
for the vegetarian lifestyle!
INGREDIENTS:
~ Fried Eggplant ~
• 2 eggplant (enough for 24 - ¼ in. thick slices)
• 2 large eggs
• 1 tbsp. milk
• 2 c. garlic herb bread crumbs (or Italian)
• olive oil (for pan frying)
~ Sauce ~
• 1 lb. ground chicken (can be substituted
with small cubed mixed squash & carrots)
• 3 c. chopped spinach
• 2 (6 oz.) cans tomato paste
• ¼ c. water
• ½ tsp. salt
• ½ tsp. pepper
• ½ tsp. dried basil
• ½ tsp. ground fennel seed
• ½ tsp. dried Italian seasoning
• 1 tbsp. butter
• 2 tbsp. olive oil
~ Sauté ~
• 2 cups sliced mushrooms
• 1 c. thinly sliced onions
• 2 cloves grated garlic
• tbsp. butter
• 7.6 oz. package Sargento ultra thin provolone
• 1 c. shredded mozzarella
• dried parsley
• olive oil
INSTRUCTIONS:
Preheat oven to 350℉
1. pour in enough olive oil to coat the bottom
of a large pan on medium-high heat
2. in 2 shallow containers, whisk together eggs
& milk in one and put bread crumbs in the other
3. lightly dip eggplant slices into the egg wash
and dredge in the breadcrumbs then pan fry on
each side to a golden brown, drain off excess
oil & set aside (may have to be done in batches
depending on the size of the pan being used)
4. brown ground chicken in 2 tablespoons of
olive oil, add chopped spinach and stir in with
the cooked ground chicken to wilt
5. mix in the tomato paste, water, seasonings
& butter then simmer on low heat
6. in a separate pan saute mushrooms, onion
and garlic in melted butter then set aside
7. layer ¼ of the meat sauce into the bottom
of a large baking dish, then a layer of 8 fried
eggplant slices on top
8. place half of the slices of provolone on top
of the eggplant then layer with half of the
sauteed vegetables
9. top with another ¼ of the sauce, 8 slices of
eggplant, provolone & the remaining sauteed
veggies
10. layer half of the remaining sauce, the last
8 slices of fried eggplant and then the rest of
the meat sauce and the shredded mozzarella
11. bake 20 min. covered with a foil tent & then
uncovered under the broiler until the cheese is
bubbly & lightly golden
my eggplant lasagna..it can also be modified
for the vegetarian lifestyle!
~ Fried Eggplant ~
• 2 eggplant (enough for 24 - ¼ in. thick slices)
• 2 large eggs
• 1 tbsp. milk
• 2 c. garlic herb bread crumbs (or Italian)
• olive oil (for pan frying)
~ Sauce ~
• 1 lb. ground chicken (can be substituted
with small cubed mixed squash & carrots)
• 3 c. chopped spinach
• 2 (6 oz.) cans tomato paste
• ¼ c. water
• ½ tsp. salt
• ½ tsp. pepper
• ½ tsp. dried basil
• ½ tsp. ground fennel seed
• ½ tsp. dried Italian seasoning
• 1 tbsp. butter
• 2 tbsp. olive oil
~ Sauté ~
• 2 cups sliced mushrooms
• 1 c. thinly sliced onions
• 2 cloves grated garlic
• tbsp. butter
• 7.6 oz. package Sargento ultra thin provolone
• 1 c. shredded mozzarella
• dried parsley
• olive oil
INSTRUCTIONS:
Preheat oven to 350℉
1. pour in enough olive oil to coat the bottom
of a large pan on medium-high heat
2. in 2 shallow containers, whisk together eggs
& milk in one and put bread crumbs in the other
3. lightly dip eggplant slices into the egg wash
and dredge in the breadcrumbs then pan fry on
each side to a golden brown, drain off excess
oil & set aside (may have to be done in batches
depending on the size of the pan being used)
4. brown ground chicken in 2 tablespoons of
olive oil, add chopped spinach and stir in with
the cooked ground chicken to wilt
5. mix in the tomato paste, water, seasonings
& butter then simmer on low heat
6. in a separate pan saute mushrooms, onion
and garlic in melted butter then set aside
7. layer ¼ of the meat sauce into the bottom
of a large baking dish, then a layer of 8 fried
eggplant slices on top
8. place half of the slices of provolone on top
of the eggplant then layer with half of the
sauteed vegetables
9. top with another ¼ of the sauce, 8 slices of
eggplant, provolone & the remaining sauteed
veggies
10. layer half of the remaining sauce, the last
8 slices of fried eggplant and then the rest of
11. bake 20 min. covered with a foil tent & then
uncovered under the broiler until the cheese is
bubbly & lightly golden
