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LASAGNA - Eggplant Lasagna
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The Chew [Italian Dining] BONGIOVI EGGPLANT LASAGNA | |
2 large | eggplants, (peeled and sliced lengthwise 1/4" thick) |
1/2 cup | olive oil, (plus 1 tablespoon) |
1/2 cup | vegetable oil |
1 teaspoon | coarse salt |
1/4 teaspoon | freshly ground black pepper |
1 cup | thickly sliced cremini mushrooms |
10 ounce box | frozen chopped spinach, (defrost and squeeze out excess water) |
4 tablespoons | chopped fresh oregano leaves, (divided) |
3 pounds | ricotta cheese |
8 large | eggs |
2 cloves | garlic, (minced) |
1 tablespoon | freshly chopped thyme leaves |
1 cup grated Parmigiano-Reggiano divided) | |
1 container | fine dry Italian-style bread crumbs |
2 jars | Bongiovi Brand Garden Style Sauce |
8 ounce | package shredded skim mozzarella |
6-8 | fresh basil leaves |
step-by-step directions
Preheat oven to 400°F.
In a large skillet add 1/2 cup vegetable oil and 1/2 cup olive oil and place skillet on a medium-high heat.
In a shallow dish, whisk five of the eggs. Place the bread crumbs into a separate shallow dish. Dip slices of eggplant into eggs then into bread crumbs to coat thoroughly. Place one layer of eggplant into the oil to brown both sides. After browning, place slices on a plate lined with two paper towels to remove excess oil from eggplant.
In a medium skillet add 1 tablespoon of olive oil and bring to a medium heat. Add mushrooms to skillet. Sauté mushrooms until soft for about 7 minutes. Add minced garlic, 1 tablespoon of chopped thyme and 2 tablespoons of oregano. Cook for an additional 2 minutes. Remove from heat and set aside to cool.
In a large bowl add the ricotta cheese, 3 eggs, 1/2 cup grated Parmigiano-Reggiano, oregano, mushroom mixture and spinach. Season with the salt and pepper and mix thoroughly.
Spread half a jar of Bongiovi Brand Garden Style sauce to cover bottom of baking dish. Lay 3 to 4 slices of eggplant across slightly overlapping each piece. Use at least 9 to 12 pieces to fill bottom of baking dish followed then by a layer of ricotta mixture.
Add another layer of eggplant followed by another layer of ricotta mixture. Top with final layer of eggplant followed by a layer of Bongiovi Brand Garden Style sauce. Top with remaining 1/2 cup of Parmigiano-Reggiano.
Cover baking pan with plastic wrap, followed by aluminum foil. This will prevent cheese from sticking to foil.
Place in preheated oven and bake for 1 hour. Remove baking dish and carefully remove covering. Use a Turkey baster to remove any liquid that’s collected on the inner corners. Lay a ribbon of sauce around the edge of the pan. Sprinkle an even layer of shredded mozzarella on top. Evenly place 6 to 8 basil leaves on top. Place back in oven for an additional 15 minutes uncovered.
Remove pan and allow it to rest for at least 20 minutes before serving, or until the lasagna is set. Cut into squares and serve. Add additional sauce as desired.
Tip
- Build the lasagna the day before.
- Before slicing and serving, make sure you give yourself time to let the lasagna rest and set up after it bakes.
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