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Recipe
Eggplant Lasagna Recipe
The first time I made this dish, I was told "You can make this dish for me anytime!"
This dish is even better warmed up the next day!
Italian
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3251g | |
| Calories 8230 | |
| Calories from Fat 5244 | 64% |
| Total Fat 593.75g | 742% |
| Saturated Fat 144.4g | 578% |
| Trans Fat 0.0g | |
| Cholesterol 1264mg | 421% |
| Sodium 11309mg | 471% |
| Potassium 6075mg | 174% |
| Total Carbs 516.67g | 138% |
| Dietary Fiber 39.7g | 132% |
| Sugars 84.52g | 56% |
| Protein 224.5g | 359% |
Ingredients Convert Measures
- 1 large eggplant
- 2 cups flour
- 3 cups Italian flavored bread crumbs
- 5 eggs
- 1/2 cup milk
- 8 oz shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 cups olive oil
- 1 lb ricotta cheese
- 5 cups flavored tomato sauce
Directions
- Peel and slice eggplant 1/4 - inch thick in size. Beat 3 eggs and 1/2 cup milk in deep bowl. Flour eggplant, dip into egg-milk mixture then into bread crumbs. Allow to dry in refrigerator for 1/2 hour. While eggplant is hardening, mix ricotta cheese, 4 ounces mozzarella cheese, parmesan cheese, and 2 slightly beaten eggs together.
- Refrigerate.
- Heat 2 cups olive oil in frying pan. Cook eggplant slices until golden brown, about 3 minutes each side and drain on paper towel. Preheat oven to 350 degrees.
- In 2-quart casserole add 2 cups flavored tomatoe sauce; layer eggplant then all of cheese mixture, eggplant, remaining 3 cups sauce. Top with remaining 4 ounces of mozzarella cheese. Bake at 350 degrees on center rack about 40 minutes. Allow to cool 15 minutes before serving
Reviews
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Mihir ShahFebruary 1, 2008 09:55
I've cooked/tasted this recipe!
This review was helpful for me! (1 vote) -
LyndseyFebruary 4, 2008 09:15
I've cooked/tasted this recipe!
This is a variation
This review was helpful for me! (1 vote) -
December 25, 2008 03:32