Friday, April 3, 2009

Mom's Eggplant Lasagna

2 eggplants, sliced thin
container of spaghetti sauce (homemade) or jar
mozzarella cheese
pecorino romano cheese
ricotta cheese (big container) whole milk
2 eggs for ricotta
garlic powder, salt and pepper, parsley, basil

Mix together: ricotta cheese, 2 eggs, romano cheese, and seasonings.

For the eggplant:
Bread crumbs (unseasoned)
2 eggs beaten to dip eggplant

Slice and salt eggplant. Dip in flour, beaten egg with a splash of water, and then breadcrumbs seasoned with romano cheese, s & p, garlic powder, parsley and basil.

Fry in hot oil until golden brown. Drain on paper towel.

To assemble:

Ladle sauce in bottom of pan. Layer eggplant, then ricotta cheese, another layer of eggplant, then sauce, then mozzarella, then grated cheese. Repeat layers.

Cover with plastic wrap, then foil. Bake at 350 degrees for 35-40 minutes. Let set about 20 minutes. Then serve and enjoy!

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