Eggplant and Zucchini Lasagna

(3 votes)

3 pounds mixed cheese (See recipe for ricotta cheese
mixture below)
2 eggplants
4 zucchini
10 eggs
4 cups all-purpose flour
1/4 cup chopped fresh parsley
4 cups breadcrumbs
4 cups tomato sauce
1 cup Parmesan, grated
1/4 quart extra virgin olive oil
salt and pepper
Ricotta Cheese Mixture
2 pounds fresh ricotta cheese
2 pounds fresh mozzarella cheese, grated
1 cup grated Parmesan cheese
4 eggs
2 ounces fresh parsley, chopped
salt and pepper to taste

Slice eggplants and zucchini into 1/4-inch thick pieces. Set the zucchini aside. Fill a bowl with lightly salted water, add the eggplant (only) and soak for 1 1/2 to 2 hours.


Add the flour to a shallow bowl. In another bowl, beat the eggs with a fork until blended. In a third bowl, mix together the bread, cheese, parsley, salt and pepper. Arrange the bowl on a work surface so that they are lined up next to each other.

Carefully dip a eggplant and zucchini into the flour, making sure both sides are covered, dip into the egg mixture and finally dip into the breadcrumb mixture and coat both sides very well while gently tapping off any access. Transfer to a serving plate, season with salt and pepper and set aside while repeating with the remaining vegetables.

In a large, heavy skillet, heat extra virgin olive oil over medium heat. Add zucchini and eggplant and sauté on both sides until golden brown. Make sure that they are cooked all the way through. Remove from pan and place on paper towels to drain excess oil.

Ricotta Cheese Mixture
In a bowl, mix ricotta, mozzarella, Parmesan, parsley and eggs. Mix well and season with salt and pepper to taste. Refrigerate briefly to make the mixture firm.

To Assemble
In a large baking pan, add 2 cups tomato sauce, a layer of eggplant and zucchini and then a layer of the cheese mixture. Repeat the process two more times and top with a layer of tomato sauce and sprinkle with Parmesan cheese. Bake in preheated oven at 450F for 20 minutes.

Servings: 6



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