SUMMER EGGPLANT LASAGNA
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- Peel and slice the eggplant and salt it in a colander. Cover with paper towels and a tea kettle that is full and heavy. 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.)
- In a deep sided fry pan heat the olive oil to 350 degrees F. Add a little butter (for flavor) and fry the eggplant in batches until golden brown. Drain on paper towels and set aside.
- Make the vinaigrette of red wine vinegar, olive oil, chopped peppadews, sugar, oregano and garlic. Season with salt and pepper, to taste.
- Chop the mint and Italian parsley.
- Spoon 2 tablespoons vinaigrette in the bottom of a large 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.)
- Boil the lasagna noodles with a little oil, so that they do not stick, and some salt, to impart some flavor.
- 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. Garnish with cherry tomatoes. Season with salt and pepper, to taste.
- Serve at room temperature for the best summer lasagna. Manga!!!
SUMMER EGGPLANT LASAGNA
This recipe by Elizabeth Morath won the Ultimate Recipe Showdown for Pasta! I can't wait to try this one it looked so good and earned almost a perfect score of 99! It looks much different than traditional lasagna.
Provided by cookiedog
Categories Vegetable
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Peel and slice the eggplant and salt it in a colander. Cover with paper towels and a tea kettle that is full and heavy. 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 homemade bread crumbs seasoned with salt, pepper, oregano and parsley. (If you need to use store bought seasoned bread crumbs add salt and pepper.)
- In a deep sided fry pan heat the olive oil to 350 degrees F. Add a little butter (for flavor) and fry the eggplant in batches until golden brown. Drain on paper towels and set aside.
- Make the vinaigrette of red wine vinegar, olive oil, chopped peppadews and a little sugar. Season with salt and pepper.
- Chop the basil, mint and Italian parsley.
- Boil the lasagna noodles with a little oil, so that they do not stick, and some salt, to impart some flavor.
- In a beautiful serving dish layer the noodles, then the eggplant then sprinkle with some fresh mozzarella, then the herbs and finally drizzle with the vinaigrette.
- Repeat until all the layers are formed, making sure that the noodle is not the last layer.
- Serve at room temperature for the best summer lasagna. Manga!
Nutrition Facts : Calories 1364.2, Fat 91.7, SaturatedFat 27.8, Cholesterol 214, Sodium 1263.9, Carbohydrate 89.1, Fiber 8.4, Sugar 14.1, Protein 47.6
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