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Eggplant LasagnaHere’s another seasonal recipe from our wonderful Chef Tina.

Eggplant Parmesan Lasagna

  • ⅓ cup freshly grated Parmesan cheese
  • 2 tsp dried basil
  • 2 eggs
  • 2 medium eggplants, unpeeled and cut into slices
  • Olive oil cooking spray
  • 3 cups of tomato sauce
  • 1 cup shredded mozzarella cheese
  • 2 Tbsp fresh parsley

In a shallow bowl combine bread crumbs, Parmesan cheese and basil. Mix well.

In another bowl lightly beat eggs using a fork.

One at a time dip the eggplant slices into the beaten eggs, shake off excess, then press into bread crumb mix. Coat both sides. Place on a baking sheet that has been sprayed with cooking spray. Spray tops of slices lightly with cooking spray. Bake at 400F for 15 minutes. Remove from oven, flip over, spray the other side and bake for another 15 minutes.

To assemble casserole, spoon 1 cup of tomato sauce over bottom of a 9×13 baking dish. Top  with half the eggplant slices. Spoon another 1 cup of tomato sauce over eggplant followed by half the mozzarella. Repeat layering with remaining eggplant slices, sauce and mozzarella.

Sprinkle parsley over top. Return to oven and bake uncovered for 20 minutes, until cheese is completely melted and sauce is bubbly.

Serve immediately with a green salad and fresh baguette.