Summer Eggplant Lasagna

Name: Summer Eggplant Lasagna
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters basil leaves; 6 servings Freshly ground black pepper; 355 milliliters plain bread crumbs; 1 eggplant; 2 eggs, beaten with 1 teaspoon water; 6 servings Minced garlic; 1 to 2 garlic cloves pressed through a garlic press; 2 Tbsps garlic powder; 6 servings Cherry or grape tomatoes, halved and tossed with some vinaigrette, for garnish; 454 grams 1/2 box lasagna noodles; 118 milliliters mint leaves; 454 grams fresh mozzerella cheese, cubed or shredded; 237 milliliters olive oil; 6 servings Olive oil, for frying; 1 teaspoon dried oregano; 2 Tbsps dried oregano; 237 milliliters grated Parmesan; 6 servings Shredded Parmesan; 2 Tbsps dried parsley leaves; 2 Tbsps Italian parsley leaves; 59 milliliters chopped peppadew peppers; 118 milliliters red wine vinegar; 6 servings Salt; 6 servings Salt and freshly ground black pepper; 2 Tbsps sugar

You can never have too many main course recipes, so give Summer Eggplant Lasagnan From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. It is perfect for The Fourth Of July. Head to the store and pick up peppadew peppers, mint leaves, oregano, and a few other things to make it today. To use up the bread crumbs you could follow this main course with the Chocolate Banana Bread as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Peel and slice the eggplant and salt it in a colander. Cover with paper towels and a tea kettle that is full and heavy.

Ingredients you will need

Eggplant

Salt

Tea

Equipment you will use

Paper Towels

Colander

Let stand for about 1 hour until moisture is released. This first step is very important to remove any bitterness.

Batter the eggplant by dipping first in beaten eggs, then in bread crumbs seasoned with salt, pepper, oregano, parsley, and garlic powder. (If you need to use store bought seasoned bread crumbs omit salt and pepper.)

Ingredients you will need

Breadcrumbs

Salt And Pepper

Garlic Powder

Eggplant

Oregano

Parsley

Pepper

Egg

Salt

In a deep sided fry pan heat the olive oil to 350 degrees F.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add a little butter (for flavor) and fry the eggplant in batches until golden brown.

Ingredients you will need

Eggplant

Butter

Drain on paper towels and set aside.

Equipment you will use

Paper Towels

Make the vinaigrette of red wine vinegar, olive oil, chopped peppadews, sugar, oregano and garlic. Season with salt and pepper, to taste.

Ingredients you will need

Red Wine Vinegar

Salt And Pepper

Vinaigrette

Olive Oil

Oregano

Garlic

Sugar

Chop the mint and Italian parsley.

Ingredients you will need

Flat Leaf Parsley

Mint

Spoon 2 tablespoons vinaigrette in the bottom of a large bowl.

Ingredients you will need

Vinaigrette

Equipment you will use

Bowl

Layer eggplant slices with the chopped mint, parsley, and the vinaigrette. Top with more of the vinaigrette and marinate, covered, in the refrigerator for at least 1 hour. (Cook's note: you can also add to the layers more minced garlic and shredded Parmesan.)

Ingredients you will need

Minced Garlic

Vinaigrette

Eggplant

Parmesan

Parsley

Mint

Boil the lasagna noodles with a little oil, so that they do not stick, and some salt, to impart some flavor.

Ingredients you will need

Lasagne Noodles

Salt

Cooking Oil

In a beautiful serving dish layer the marinated eggplant, the noodles, then sprinkle with some fresh mozzarella, then the basil and finally drizzle with the vinaigrette. Repeat until all the layers are formed, making sure that the noodle is not the last layer.

Ingredients you will need

Fresh Mozzarella

Vinaigrette

Eggplant

Pasta

Basil

Garnish with cherry tomatoes. Season with salt and pepper, to taste.

Ingredients you will need

Cherry Tomato

Salt And Pepper

Serve at room temperature for the best summer lasagna. Manga!!!

Equipment

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Castello di Brolio Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.