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Eggplant "Lasagna"




Source of Recipe


Jo Gainey


List of Ingredients




EGGPLANT
2 medium eggplant, cleaned, sliced into 1/3" rounds/slices
1 1/2 eggs, beaten
3 cups pork rinds, finely crushed to make 1 1/2 cups pork rind flour *
1 1/2 Tablespoons garlic powder
3/4 cup grated parmesan cheese, canned or fresh
1/4 cup olive oil -- for frying

CHEESE MIXTURE
1 cup ricotta cheese
1/2 cup grated parmesan cheese -- canned or fresh
1 1/2 eggs
1/2 teaspoon black pepper
1 teaspoon dried basil -- or twice as much fresh chopped
1 teaspoon dried oregano -- or twice as much fresh chopped
1 cup shredded mozzarella cheese

ADDITIONAL
3/4 cup Ragú Old World Style Spaghetti Sauce -- *see Note
1 cup shredded mozzarella cheese
1 pound "sweet" Italian sausage



Recipe



EGGPLANT PREP: Mix together pork rind flour, Parmesan, and garlic powder in small bowl. Beat one egg in small bowl and remove 1/2 to large bowl. Add another egg and beat mixture. Dip eggplant slices in beaten egg, then into pork rinds mixture to coat. Fry them in olive oil and set aside.

Reserve any leftover pork rind crumb mixture.

Remove casings from Italian sausage and cook the meat until it starts to brown, stirring very frequently. Mixture will be crumbles. Set aside.

Add to large bowl all cheese mixture ingredients, mix well and set aside.

Preheat oven to 350°F. Spray a lasagna pan with nonstick cooking spray (either 13x9x2 or 8x8 or 9x9 - recipe will fit in smaller pan but will be very full).

ASSEMBLY: Spread 1/2 cup spaghetti sauce in bottom of pan. Lay 1/3 the eggplant slices on the sauce, spacing evenly and overlapping a bit if necessary to ensure coverage of entire layer.. Next layer with half of the cheese mixture. Layer 1/2 of the cooked sausage into the pan. Spread another 1/2 cup of sauce over cheese mixture. Add another layer with another third of the eggplant, then spread the remaining cheese mixture over that. Spread the last 1/2 cup of sauce over cheese mixture. Add remaining sausage. Add remaining eggplant slices in another layer.

FINAL TOUCHES: Spread 1 cup mozzarella over top of all, distributing evenly to edges of pan. If you have any remaining pork rind mixture, sprinkle all or part of it (depending on quantity left) on top of mozzarella. Sprinkle additional parmesan on top if desired.

Bake for approximately 1 hour, until cooked through and cheese on top is browned and dish is bubbly. Remove from oven and let sit 5 minutes before cutting and serving.

Store covered in refrigerator; reheat in oven, covering with foil to reduce cheese becoming too browned.

*(can use bake mix or protein powder)

© recipe copyright rjgainey 2003