I really like making and eating eggplant parmesan, but I wanted to change it up a little, so I made an eggplant lasagna. I used a roasted red pepper tomato sauce, but any tomato sauce would do, or even any non basil-based Italian sauce

Ingredients:

4 red bell peppers, chopped

2 onions, chopped

15 cloves of garlic, chopped

2 1/4 cups of olive oil

3 Tbs crushed red pepper

112 oz. crushed tomatoes

2 large eggplants

5 eggs

4 cups Italian seasoned bread crumbs

1 lb mozzarella cheese, shredded

2 cups parmesan cheese, grated

2lbs ricotta cheese

1lb lasagna noodles, cooked

Serves 8



Slice eggplants and lightly salt all pieces. Let sit for 1 hour, then rinse and dry.

While you are waiting for the eggplant start the sauce. Preheat your oven to 400F. Mix the peppers, the onions, the garlic, the crushed red pepper and 1/4 cup olive oil in a bowl.

Transfer to a baking dish and roast for 45 minutes.

Run the results through a food processor then add to a large saucepan on medium heat.

Add crushed tomato and cook until bubbles begin to appear, then reduce to a simmer.

Heat the remaining two cups of olive oil in a large frying pan on medium heat. While it is heating scramble your eggs in a wide bowl and pour your breadcrumbs into another wide bowl. Dip each eggplant slice into the egg, then the breadcrumbs then place in the oil.

Fry until brown on both sides.

Mix the three cheeses together in a large bowl.

Preheat your oven to 400F again and then layer the lasagna:

Put a little sauce in the bottom of the baking dish. ( I may have used the unwashed dish from the red peppers)

A layer of noodles:

A layer of Eggplant

:

A layer a cheese:

A very substantial layer of sauce:

Repeat for two more layers, then bake for 30 minutes:

Plate and serve.

It may not be the prettiest food I’ve ever made, but it was tasty.