Eggplant Parmesan Lasagna

Name: Eggplant Parmesan Lasagna
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons black pepper; 6 lasagna noodles, cooked and drained; 680 grams large eggplant (about; 3 larges eggs, lightly beaten; 237 milliliters all-purpose flour; 59 milliliters chopped fresh basil; 6 Tbsps olive oil; 237 milliliters grated Parmesan cheese; 425 grams part-skim ricotta cheese; 1 teaspoons dried crushed red pepper; 1 teaspoons salt; 227 grams cups shredded mozzarella cheese; 1 kilograms tomato, garlic, and onion pasta sauce; 3 Tbsps water; 118 milliliters whipping cream

Eggplant Parmesan Lasagna might be just the main course you are searching for. This recipe serves 10. One serving contains 446 calories, 21g of protein, and 26g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have pepper, eggs, tomato, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes.

Instructions

Cook first 3 ingredients in a 3 1/2-quart saucepan over medium-low heat 30 minutes.

Equipment you will use

Sauce Pan

Remove from heat; stir in cream and Parmesan cheese. Set aside.

Ingredients you will need

Parmesan

Cream

Peel eggplant, and cut crosswise into 1/4-inch-thick slices.

Ingredients you will need

Eggplant

Sprinkle slices evenly with salt and black pepper. Stir together eggs and 3 Tbsp. water. Dredge eggplant in flour; dip into egg mixture, and dredge again in flour, shaking to remove excess.

Ingredients you will need

Salt And Pepper

Eggplant

All Purpose Flour

Water

Egg

Dip

Cook eggplant, in batches, in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium-high heat 4 minutes on each side or until golden brown and slightly softened.

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels. Repeat with remaining oil and eggplant, wiping skillet clean after each batch, if necessary.

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Layer 3 lasagna noodles lengthwise in a lightly greased 13- x 9-inch baking dish. Top with one-third tomato sauce mixture and half of eggplant. Dollop half of ricotta cheese evenly on eggplant in dish; top with half of mozzarella. Repeat layers with remaining noodles, one-third sauce mixture, remaining eggplant, and remaining ricotta. Top with remaining one-third sauce mixture and mozzarella cheese.

Ingredients you will need

Mozzarella