EGGPLANT LASSAGNA
INGREDIENTS Preheat oven to 350F.
Eight 1/2-inch thick center-cut eggplant rounds sea salt and freshly ground pepper
All purpose flour
2 eggs
1 1/2 c. fresh breadcrumbs
1 c. freshly grated Parmigiano Reggiano cheese
4 T. extra virgin olive oil
1 c. ricotta cheese 1 small garlic clove 1/8 t. crumbled thyme
1/8 t. crumbled basil 1/8 t. ground fennel 1/8 t. salt 1/8 t. fresh ground black pepper
1 1/4 c. tomato gravy*** (marinara sauce)
1c. freshly grated mozzarella cheese
1/4 c. Parmasan cheese 1/4 c. toasted bread crumbs
INSTRUCTIONS Buy 3 large eggplants.
grate 1 c. mozzarella cheese
Heat cast iron or other heavy-duty skillet on back burner. Spray with cooking spray or lightly oil a non-stick baking sheet Mix ricotta cheese with the thyme, basil, ground fennel, salt and pepper
Choose eggplants that are smooth shiny and unblemished. The bottom of the eggplant should be smooth (this indicates that this is a male veggie and is not bitter as would a female fruit which has an indentation.
Cut the eggplants into rounds about 1/2" thick. these should be from the center so that you have eight rounds of approximately the same size. Set aside the rest of the eggplant to use in a quick caponata or another dish.
Sprinkle eggplant rounds with salt and pepper and set aside.
In a shallow bowl whisk the eggs until frothy. Use another shallow bowl for the flour. The last bowl is for the mix of bread crumbs and the Parmigiano Reggiano cheese.
.
Dredge the eggplant rounds in the flour and then dip in the eggs coating them well. Next coat them completely in the breadcrumb mixture. Pat the breadcrumbs firmly on the eggplant rounds.
Put the 1/2 of the olive oil in hot skillet heating it til it shimmers.
Place 4 eggplant rounds in the skillet browning on each side until golden and crispy. this should take approximately 4-5 minutes on each side. Place these on paper towels for a minute to soak up any oil before transfer to the baking sheet.
Put the last 3 tablespoons of olive oil in the skillet and give it a minute or so to bring the oil back up the temperature. To get a good crisp coasting the oil must be really hot and since putting food in it brings down that temperature, which causes the food to soak up the oil causing a greasy soggy coating.
Place eggplants on the baking dish. Place 2 T. of the herb ricotta cheese on each round.Now nape each round with homemade tomato gravy and top with mozzarella cheese repeat again and top with a sprinkling of Parmigiano-Reggiano (or Parmasan) and lightly mixed with fresh breadcrumbs.
Bake until rounds are heated through and cheese is melted, about 15 minutes. Serves 6
