Eggplant lasagne

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"Made with fresh eggplant and tomatoes right from the garden."
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Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. Place washed tomatoes in boiling water for 1 minute to loosen skin. Remove from water and cool enough to handle.
  2. Remove skin with your fingers, it should come right off.
  3. Dice tomatoes
  4. In a small skillet, warm enough oil to cover the bottom
  5. Chop the garlic into small pieces.
  6. Add the garlic to the oil and before it turns any color, add the diced tomatoes.
  7. Cut the basil into 1/2 inch long pieces about 1/8th inch thick.
  8. Add the basil to the pan and bring to a slight boil, then lower to simmer keeping it uncovered. Continue to simmer until it thickens and the most of the watery liquid evaporates.
  9. Slice the eggplant LENGTHWISE into slices about 1/4 inch thick. If the eggplant is fresh and ripe, salting or peeling should not be necessary.
  10. Beat the egg with a 1/2 eggshell full of milk
  11. Bread the slices with a mixture of the bread crumbs and flour, about 8 parts of breadcrumbs to 1 part flour.
  12. Fry both sides in olive oil until golden brown.
  13. In a baking dish, layer sauce, eggplant, mozzarella in as many layers as you can, at least two.
  14. Cover tightly with foil and bake for 30 minutes at 350.



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