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Entrée – Vegetarian
Eggplant "Parmesan" Lasagna
Eggplant This recipe was featured on
"You're the Chef" episode #506.
Buy this episode from WVIA.
Yield: eight portions

Ingredients:

3 each large eggplants, peeled, sliced into slabs 1/4" thick
4 c. all-purpose flour
2 Tbsp. salt
2 Tbsp. ground black pepper
8 each large eggs
1/2 c. fresh basil leaves, sliced fine
2 lb. seasoned breadcrumbs
1 c. olive oil, virgin
1 c. salad oil
1/4 c. olive oil, virgin
1 Tbsp. fresh garlic, chopped fine
4 c. crimini mushrooms, sliced
1 Tbsp. fresh thyme, stemmed, chopped fine
1/2 tsp. ground black pepper
1/2 tsp. seasoning salt
2 lb. Ricotta cheese
2 each large eggs
1 Tbsp. fresh parsley, chopped fine
1 Tbsp. fresh basil, chopped fine
1 Tbsp. fresh thyme, stemmed, chopped fine
1/2 tsp. ground black pepper
1/2 tsp. salt
2 c. grated Parmesan cheese
2 each 12 oz. bags shredded Mozzarella cheese
 


Procedure:
Thoroughly combine the flour, salt and pepper in a large bowl. Thoroughly whisk the eggs and then mix in the basil leaves in a separate large bowl. Add the breadcrumbs to a separate bowl. Take all the eggplant and coat with flour. Keeping one hand wet and one hand dry, dip the eggplant into the egg, then into the breadcrumbs, coating completely.

Over medium-high heat, add equal parts of the salad and olive oil to a large sauté pan. Brown the eggplant on both sides and keep repeating the breading and frying process, removing the browned eggplant to a tray lined with absorbent paper.

In a large sauté pan over high heat, sauté the second olive oil with the garlic until the garlic lightly browns. Add the mushrooms and thyme and cook until the mushrooms begin to weep. Season and remove from the pan into a bowl. Chill completely.

In a large mixing bowl, completely combine the Ricotta cheese, eggs, herbs and seasoning.

To assemble the lasagna, spray a deep-sided baking dish with no-stick spray. Place a layer of eggplant in the bottom and sprinkle with Parmesan and Mozzarella cheese. Top with the mushroom mixture. Top the layer of eggplant with a layer of the Ricotta cheese. Repeat this step and then finish with a top layer of eggplant and Parmesan.

Cover the pan with aluminum foil and bake it at 325°F for about 2 hours, or until the eggplant has softened. Remove from the oven and cool for 10 minutes to aid in cutting. At service, top with the remaining Mozzarella cheese and return to the oven for about 15 minutes at 400°F so that the cheese will melt and brown.

Serve portions with your favorite sauce and grated cheese.

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