Cascone's Baked Eggplant Lasagna
SERVES
8 PEOPLE
INGREDIENTS:
Ingredients:
1 Large Eggplant (approx 1.5lbs)
1 Cup All Purpose Flour
3 Cups Italian Flavored Bread Crumbs
5 Whole Eggs
½ Cup of Whole Milk
8 Ounces of Shredded Part Skim Mozzarella Cheese (Divided)
¼ Cup Fresh Grated Parmesan Cheese
2 Cups Olive Oil
8 Ounces Ricotta Cheese
5 Cups Cascones Garden Style Pasta Sauce (approx. 1.5 Jars)
STEPS:
Peel and slice eggplant into ¼ inch thick slices. Beat 3 eggs and ½ cup of milk into a deep mixing bowl. Flour eggplant slices, dip them into egg/milk mixture and then into bread crumbs. Allow the eggplant slices to dry for about 30 minutes in the refrigerator. While the eggplant is hardening mix ricotta cheese, 4 ounces of mozzarella cheese, parmesan cheese and 2 slightly beaten eggs together. Place mixture in the refrigerator.
Preheat your oven to 350 degrees. Heat 2 cups of olive oil in a frying pan on the stove. Cook the eggplant slices until golden brown (about 3 minutes on each side) and set on a paper towel to drain.
In a 2 Quart Casserole Dish add 2 cups Cascones Garden Style Pasta Sauce; layer eggplant slices then top with cold cheese mixture; eggplant slices; remaining 3 cups of Cascones Garden Style Pasta Sauce. Top with remaining 4 ounces of Mozzarella cheese. Bake at 350 degrees for about 40 minutes. Allow lasagna 10 minutes to cool and set before serving.
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