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Vegetables - Eggplant Lasagna Post by :daniel8562ha Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1759

Click below to download : Vegetables - Eggplant Lasagna (Format : PDF)

Vegetables - Eggplant Lasagna

1 pound hamburger
1 tablespoon oil
1 (28 ounce) jar spaghetti sauce
1 small clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/4 cup milk
1/4 cup flour
1/2 cup bread crumbs
1 large eggplant, sliced
8 ounces Mozzarella cheese
1/1/3 cup Parmesan cheese

Preheat oven to 375° F.

Brown hamburger in oil. Add spaghetti sauce and garlic and bring to a boil. Lower heat, cover, and simmer 20 minutes, stirring occasionally.

Beat egg with milk.

Place flour and bread crumbs in separate bowls.

Dip eggplant in flour, then into bread crumbs.

Add a little oil to a skillet over medium heat and brown eggplant lightly on each side.

Spread a spoonful of spaghetti sauce mixture on bottom of a 9x13” pan; add a layer of eggplant slices, then sauce, then cheese. Repeat layers, ending with cheese. Sprinkle top with Parmesan cheese.

Bake for 30 minutes; let stand 10 minutes before cutting.

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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