Vegetables - Eggplant - Eggplant Lasagna Recipes By Becky

2 medium eggplants
2 eggs
1/4 c. milk
1 c. flour
1/4 tsp. salt
4 to 6 Tbsp. oil
2 lb. Ricotta cheese
1 large ball Mozzarella cheese or grated
1 to 1 1/2 c. grated Romano cheese or Parmesan
1 qt. marinara spaghetti sauce
2/3 c. water


Cut eggplant into 1/2-inch slices (do not soak or peel). Beat eggs and milk together. Mix flour and salt together. Place each mixture in a low pan. Dip eggplant slices into egg mixture, then into flour mixture. Saute in oil until golden brown; drain on paper toweling.

Thin the spaghetti sauce with water and warm the sauce. Ladle some of the sauce onto the bottom of a 9 x 14-inch Pyrex baking pan. Make a layer of eggplant, using a generous half of the total amount. Spread with all the Ricotta cheese. Ladle half the remaining sauce over this and sprinkle freely with Romano cheese. Place a second layer of eggplant (use all) and top with remaining sauce. Again sprinkle with Romano cheese.

Cover with foil and bake at 350 degrees until bubbly, about 30 minutes. Uncover and bake 30 minutes longer.

Place sliced Mozzarella cheese over all and bake about 10 minutes more, until cheese is melted. Serve with green salad, crunchy bread and a bottle of wine. Serves 6.



Eggplant Lasagna

2 Tbsp. margarine
1/2 c. chopped onion
4 peeled, chopped tomatoes
1/2 c. chopped parsley
3/4 tsp. salt
1/2 tsp. sugar
1/2 tsp. oregano
1 tsp. lemon juice
2 c. cottage cheese
1/4 c. Parmesan cheese
1 egg
2 eggplants
1/2 lb. Mozzarella cheese


Saute onion in margarine. Add tomatoes, half of parsley, half of salt, sugar, oregano and lemon juice. Simmer, uncovered, 30 minutes. Flour eggplant slices and brown. Mix cottage cheese, Parmesan, parsley, salt and egg. Arrange layers of eggplant, cottage cheese, etc. Bake 30 minutes at 350 degrees.