Classic eggplant lasagna Recipe
This Eggplant lasagna recipe is one of my favorite Italian pasta meals. It's so old world Italian. You can taste the influence of every nation that has contributed to Italy's fantastical cuisine. Southern Italian food represents what most Americans think of as Italian food and it is truly impossible not to love every bite.
Each layer of lasagna is like another layer of the influences in that region of Italy. From the Greeks to the Arab nations, we have learned and perfected the best that each culture had to offer and made it our own.
Eggplant Lasagna Recipe Ingredients:
- one large eggplant cut into ¼ inch pieces and allowed to sweat
- vegetable oil for frying eggplant
- 2 cups of my marinara sauce recipe
- 2 cups ricotta cheese
- 1 lb of lasagna pasta
- 1 cup freshly grated parmigiano cheese
- besciamella sauce
- olive oil
- salt and pepper to taste
Eggplant Lasagna Recipe Instructions:
Make your marinara sauce recipe. Or if you’re like me you have a bunch already made and stored or frozen.
Cut your eggplant into slices, lay out on a baking sheet and sprinkle with salt. Place another baking sheet on top of the sliced eggplant and weight with a couple of cans of whatever canned food you have handy. Allow to sit for 15-20 minutes. This will sweat out excess water from the eggplant and makes for better frying.
Eggplant is like an oil sponge. It will soak up a bunch of oil when you first start to cook it and then when it's cooked it will spit it right back out. So heat the oil in a deep pan on a high heat. Fry the eggplant until it’s golden brown, remove and place on a paper towel. Repeat in batches.
The trick to boiling lasagna noodles is don't mess with them. Put them in one at a time and when they start to sink in the water give them a stir or two and then try to squeeze a wooden spoon in between them. Now leave them alone! When they are ready, drain, rinse in cold water, drizzle with olive oil and lay flat and set aside till you’re ready to construct (that’s the perfect word for putting a lasagna together) your eggplant lasagna.
Eggplant Lasagna Layers
Layer #1: Lasagna noodle
Layer #2: Fried Eggplant
Layer #3: Ricotta Cheese
Layer #4: Marinara sauce
Layer #5: Lasagna Noodle
Layer #6: Fried Eggplant
Layer #7: Marinara Sauce
Layer #8: Lasagna Noodle
Layer #9: Lasagna Noodle
Layer #10: Fried Eggplant
Layer #11: Marinara Sauce
Layer #12: Grated Parmigiano
Layer #13: Bechamel Sauce
Place in an oven set at 350 for about an hour. When you see the sides of the lasagna bubble then it's ready. I like to brown my lasagna on the top so I may kick on the broiler for about a minute.
Here's the trick to serving your eggplant lasagna recipe. Let it sit for about 15 to 20 minutes before you cut into it. This allows the lasagna to rest and cool enough to cut without it falling apart. Now there’s only one more step. Open you mouth and…
Vivere, Amare, Ridere e Mangiare Bene
Live, Love, Laugh and Eat Well!
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