Eggplant Lasagna Recipe
Four deep-fried disks of eggplant breaded with panko and parmesan, layered with fresh mozzarella, smooth marinara, & herbed ricotta
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Eggplant
Slice the eggplants into 1/4-inch thick rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Bread the Eggplant
Set up a breading station with three shallow dishes: one with flour, one with beaten egg, and one with a mixture of panko and parmesan. Dredge each eggplant slice in flour, dip in egg, and coat in the panko mixture.
- 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, about 3-4 minutes per side. Drain on paper towels.
- 4
Prepare the Herbed Ricotta
In a bowl, mix ricotta cheese, chopped basil, black pepper, and a pinch of salt until well combined.
- 5
Assemble the Lasagna
In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant, a layer of herbed ricotta, and slices of fresh mozzarella. Repeat the layers until all ingredients are used, ending with marinara sauce and mozzarella on top.
- 6
Bake
Preheat the oven to 375°F (190°C). Bake the lasagna for 25-30 minutes, or until the cheese is bubbly and golden. Let it cool for a few minutes before slicing and serving.
