Eggplant Lasagna

Name: Eggplant Lasagna
Total time: 7200 s
Yield: 10 servings
Cuisine: American
Ingredients: 4 each Eggplant; 2 cup Flour; 2 cup Seasoned Bread Crumbs; 1 Canola Oil; 1 large Container Kraft Ricotta Cheese; 7 each Egg; 6 cup Mozzarella Cheese; 2 large Jars of your preferred Spaghetti Sauce; 1 Salt; 1 Pepper; 1/2 cup Milk; 3 dash Hot Sauce; 1 tbsp Minced Garlic; 1 tbsp Basil; 1 tbsp Oregano; 1 tbsp Parsley

Keith K. @cook_3488840

Land O' Lakes, Florida

This has to be one of my favorite dishes. Takes a little bit of effort but its well worth every bit!

Keith K. @cook_3488840

Land O' Lakes, Florida

This has to be one of my favorite dishes. Takes a little bit of effort but its well worth every bit!

Saved

Ingredients

2 hours

10 servings

4 eachEggplant
2 cupFlour
2 cupSeasoned Bread Crumbs
1Canola Oil
1 largeContainer Kraft Ricotta Cheese
7 eachEgg
6 cupMozzarella Cheese
2 largeJars of your preferred Spaghetti Sauce
1Salt
1Pepper
1/2 cupMilk
3 dashHot Sauce
1 tbspMinced Garlic
1 tbspBasil
1 tbspOregano
1 tbspParsley

Saved

Steps

2 hours

1

Place a pan on the stove and fill it with 3/4" of oil and turn stove top onto medium.
2

Peel eggplant and cut length wise. Sprinkle each slice with salt on both sides and place on plate with a paper towel between layers. This draws out the water in the eggplant. *Less popping and splashing when frying*.
3

Get out 3 bowls for dredging eggplant. In your first bowl place flour and season with salt and pepper. In second bowl beat together 6 eggs, milk, and several dashes of hot sauce. In third bowl place seasoned bread crumbs.
4

Dredge eggplant through flour, then egg, then seasoned bread crumbs and set aside until you've done all of them.
5

By now your oil should be hot. Fry eggplant flipping in oil when underside has a nice golden color and take out and place on paper towel once the other side has a nice golden color.
6

Pre heat the oven to 350.
7

After frying all of the eggplant, blend together ricotta cheese, 2 cups mozzarella cheese, oregano, basil, parsley, minced garlic, salt, and pepper.
8

Grease a large deep baking dish. Pour in enough spaghetti sauce just to coat the bottom of the pan. Place a layer of eggplant. Place another layer of eggplant but layer in opposite direction. Spoon on half of the ricotta mixture and place a later of spaghetti sauce on top of that.
9

Repeat previous step and top with a thin layer of spaghetti sauce and then place remaining mozzarella cheese on top. Spring with oregano in basil on top. Place in oven for 45-60 mins. Just until it has a nice golden color.
10

Remove from the oven and let rest for 10 minutes covered with tin foil. Then serve and enjoy this in all of its awesomeness!