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Friday, June 17, 2011

{Eggplant Parmigan Lasagna}

Eggplant can be a very yummy vegetable if properly prepared and picked.

So, let's assume you chose a good one and the key to serving? Slice it thin! The thinner the cuts, the better and easier it is to eat-- especially for kids.

So, to bread your eggplant it is very simple and since you're cutting it thin, you'll have enough for two meals-- some for normal eggplant parm or for a sandwhich-- it's up to you. The rest, can be used here. So, to bread your eggplant, slice it thin.
Then dip it in a beaten egg mivture and then itallian style breadcumbs and then bake them at 350 degrees to the desired crispness. I like mine almost chip like.

For your lasagna, you will need
1 box lasagna noodles
1 big tub of ricotta cheese
2 large eggs
1/4 cup of parmesan cheese
1/2 cup of frozen spinach
1/2 cup grated carrots (or you could zest them)
some dried or fresh basil

Mix all together-- start with eggs first and once the yolk has been broke, stir in the rest. Begin to assemble lasgna. Sauce, noodles (you can use oven ready, but I like the original best as the former always stays a little crispy for me), cheese, noodles, sauce and *breaded eggplant*, noodles, cheese, noodles, sauce and then sprinkle mozzerella cheese all over and some more basil. Bake at 350-400 degrees for approx. 25-30 minutes.

Then, let it rest. Give it 10-15 minutes to just sit and settle. You do it for meat, but lasagna needs it to-- trust me!

Now, enjoy and have fun sneaking in all the yummy vegetables :)

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