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Eggplant Parmesan Lasagna

11/15/2018

5 Comments

 
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     My dear friend Anita has a very green thumb and has a fantastic garden practically year round, which is a thing here in Arizona.  She gave us some beautiful purple eggplant out of it recently.  
       I don't have a lot of experience with eggplant, but I knew that it pretty much takes of the flavor or whatever it is cooked with. 
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     I thought about using it to replace noodles in lasagna.  But, I didn't know if I had to seed it or what!  Here are a couple of things I learned about it as I studied it out:
  • Eggplant is thought of by most as a vegetable, but it is really a berry!  
  • The seeds are edible and so is the skin if you really want to eat it.  (I skinned mine with a vegetable peeler.)
  • It is best not eaten raw.
  • You should soak it in water to make it less bitter before cooking it.                                         
     My husband and I watched a couple of YouTube videos about cooking eggplant and I saw a really delicious looking recipe for Eggplant Parmesan.  So, that gave me a different perspective about the Lasagna idea and I decided to do a mash-up of Eggplant Parmesan with Lasagna.  It worked out very well and tastes wonderful.  Here is how I did it.  First make the sauce, then work on the eggplant.
After soaking the eggplant, dip it in egg and milk mixture and dredge in breadcrumbs and parmesan cheese.
Fry on both sides in a hot skillet until nice and brown.
Put a little sauce in the bottom of the baking dish. Then place a layer of the fried eggplant.
Cover the eggplant with the ricotta cheese.
Put half of the sauce over the ricotta, then top with half of the mozzarella cheese.
On top of the cheese, put another layer of the eggplants.
Top with the rest of the sauce, and both cheeses. Bake for about 40 min. Let rest a few minutes before serving.
It is cheesy and delicious. The eggplant is soft and blends in with the cheese and italian sausage. My husband takes seconds every time.
       Now, here is the real recipe: 
Eggplant Parmesan Lasagna
      If you haven't tried cooking with eggplant, I would highly recommend it!  This recipe works great for a low-carb diet.  I think you could even do away with the bread crumbs if you would like.  Have you ever tried it?  Drop us a comment below! 
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Thanksgiving gifts and favors
5 Comments
penpen link
11/15/2018 11:05:01 am

i have cooked eggplant by slicing i/2 think slices, spraying them with olive oil, giving them a shake of kosher salt and then running them under the broiler till they start to brown. The slices are delicious. I've used them in eggplant parmesan. I love your idea of eggplant lasagna. Will try soon--my vegetarian daughter and family are coming for a visit i a few weeks..

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Helen link
11/18/2018 08:55:12 pm

Thanks for this cooking idea! I will give it a try!

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Lee MacArthur link
11/19/2018 02:20:39 pm

I quit frying the eggplant years ago because it always seemed to end up way too oily so I began baking it. Once its turning soft, I then add sauce and cheese before I finish baking it. I find its much better this way.

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April J Harris link
11/26/2018 09:28:23 am

How lovely to get such fresh eggplant, Helen! Your Eggplant Parmesan Lasagna looks delicious! Sharing on the H&S Facebook page later today. Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Hope you had a lovely Thanksgiving!

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Miz Helen
11/27/2018 01:38:44 pm

We will just love your Eggplant Parmesan Lasagna, it looks fabulous! Thanks so much for sharing with us at Full Plate Thursday and don't forget to bring your Cookie Recipes to the Holiday Cookie Exchange Link Party!
Miz Helen

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    Helen Reynolds: Mother of six children , grandmother to fifteen!  I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born.  Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out!  Read more about us here!
        

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