EGGPLANT LASAGNA
2 Medium sized eggplants
1 pint container of Ricotta (can substitute small curd cottage cheese)
1 egg
1/2 cup grated parmesan cheese
1/2 cup grated mozzorella
1 can prepared speghetti sauce
1/2 cup corn meal
2 cloves grated garlic
tsp of dried or processor fresh basil and oregano
spray vegetable oil or olive oil
1/2 lb of Italian sausage removed from casing, browned and crumbled (optional)
Slice eggplant into 1/4-inch thick slices, spray with cooking spray, place in cornmeal shaking excess loose cormeal off. Place on a cookie sheet(s) in single layers. put in preheated 400 degree oven.
Bake until lightly browned. Turn at least once in order that both sides are browned. Set aside and cool.
In a bowl put ricotta, parmesan, and half of the grated mozzerella, add in egg, garlic, basil and oregano and if adding sausage crumbled sausage.
In a lasagana dish or 8x12" baking dish take some sauce and ladle on the bottom. Put one layer of cooked eggplant along the bottom, overlapping as needed, layer a thin layer of ricotta mixture, sprinkle with more parmesan cheese, layer with eggplant again and repeat ending with eggplant on top (may need to adjust size or number of eggplants used as needed).
Pour sauce over the entire mixture and place in a 350 degree oven for 44 minutes. Remove from oven and let sit for a few to firm then slice and serve. Better the next day I find.
2 Medium sized eggplants
1 pint container of Ricotta (can substitute small curd cottage cheese)
1 egg
1/2 cup grated parmesan cheese
1/2 cup grated mozzorella
1 can prepared speghetti sauce
1/2 cup corn meal
2 cloves grated garlic
tsp of dried or processor fresh basil and oregano
spray vegetable oil or olive oil
1/2 lb of Italian sausage removed from casing, browned and crumbled (optional)
Slice eggplant into 1/4-inch thick slices, spray with cooking spray, place in cornmeal shaking excess loose cormeal off. Place on a cookie sheet(s) in single layers. put in preheated 400 degree oven.
Bake until lightly browned. Turn at least once in order that both sides are browned. Set aside and cool.
In a bowl put ricotta, parmesan, and half of the grated mozzerella, add in egg, garlic, basil and oregano and if adding sausage crumbled sausage.
In a lasagana dish or 8x12" baking dish take some sauce and ladle on the bottom. Put one layer of cooked eggplant along the bottom, overlapping as needed, layer a thin layer of ricotta mixture, sprinkle with more parmesan cheese, layer with eggplant again and repeat ending with eggplant on top (may need to adjust size or number of eggplants used as needed).
Pour sauce over the entire mixture and place in a 350 degree oven for 44 minutes. Remove from oven and let sit for a few to firm then slice and serve. Better the next day I find.
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