Eggplant Lasagna Recipe
Layers of thinly sliced breaded eggplant with mozzarella cheese, topped with our homemade tomato sauce.
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Ingredients
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Eggplant Preparation
Tomato Sauce
Lasagna Assembly
Method
Eggplant Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds. Sprinkle salt over the slices and let them sit for about 30 minutes to draw out moisture.
- 2
Bread the Eggplant
Rinse the salted eggplant slices under cold water and pat them dry. Set up a breading station with flour, beaten eggs, and breadcrumbs. Dip each slice in flour, then egg, then breadcrumbs, ensuring they are well-coated.
- 3
Fry the Eggplant
Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides. Transfer to a paper towel-lined plate to drain excess oil.
Tomato Sauce
- 4
- 5
Add Tomatoes and Seasoning
Stir in the crushed tomatoes, oregano, salt, and black pepper. Let the sauce simmer for about 20 minutes, stirring occasionally. Add chopped fresh basil at the end.
Lasagna Assembly
- 6
Layer the Ingredients
In a baking dish, spread a layer of tomato sauce on the bottom. Then, layer half of the fried eggplant slices over the sauce, followed by a third of the mozzarella cheese and some more sauce. Repeat the layers, finishing with a final layer of sauce topped with remaining mozzarella and Parmesan cheese.
- 7
- 8
Cool and Serve
Let the lasagna cool for about 10 minutes before slicing. Serve warm and enjoy!
