Fried Eggplant Lasagna
1 large eggplant
Set up flour bath, egg wash, and bread crumbs in separate bowls.
5 cloves of garlic
virgin olive oil
artichoke hearts, 1 can
Slice eggplant into about 18-22 1/4 inch slices.
Bread eggplant (flour, then egg, the bread crumbs)
After breading all eggplant fill a large frying pan with olive oil or canola oil depending on your taste (I strongly recommend against the use of Extra Virgin Olive Oil as the taste is too strong and can overpower the delicate flavor of the eggplant so use a light virgin olive oil).
Heat oil testing with crumb-encrusted fork till oils begins to sizzle. Do not let it get to hot where it will pop and burn you.
Fry eggplant till golden brown. Set eggplant to side
In a sauce pan, heat the cream and garlic on LOW heat while whisking. You can add a little flour if you would like the mixture to thicken. Add basil, oregano, thyme along which coarsely chopped spinach.
In a lasagna pan which has been treated with Pam or some nonstick medium, line bottom with 8-12 slices of eggplant.
Layer grated mozzarella over the eggplant then the artichoke hearts then the grated asiago then the spinach and cream sauce.
Repeat 9 steps.
Add slices of provolone and sprinkle a bit of parmesan or basil and oregano for color.
Place in preheated oven at 325 degrees for about 45 minutes.
Remove, let it settle then serve.
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