Fried Eggplant Lasagna
September 09, 2013
"I started out wanting to make eggplant parmesan, but I had made so many eggplants, I decided to just keep on layering. It turned out so delicious!"
Crush up the crackers. I use my hands, then I use the bottom of a glass to mash them more. I do this on a plate. If there are larger crumbs, this is fine, you aren't trying to make them into bread crumbs. Add the bread crumbs and mix. Salt and pepper the mixture.
Beat the eggs and add a few drops of water.
Slice the eggplant into about 1/4 inch slices, no need to peel it first.
Heat oil in a large skillet over medium heat. When oil is ready, dip eggplant slices in egg, then in the crumbs, and place in hot oil.
Fry 2 to 3 minutes on each side, or until golden brown. You may have to change the oil during batches, as some of the breadcrumbs will fall off during frying.
Drain on paper towels and set aside.
Brown ground beef with onions and bell pepper in another skillet until no longer pink.
Add spaghetti sauce and heat through.
Spray a 9x13 pan with cooking spray.
Add one cup of the sauce on the bottom of the pan and spread it out.
Lay fried eggplant around the bottom. Six slices were all I needed per layer.
Top with 2 tablespoons of the grated parmesan, 1/3 of the mozzarella and 1/3 of the parmesan blend cheeses.
Top with more spaghetti sauce and then add another layer of eggplant, repeating layers, ending with sauce. Add more cheese to the top of lasagna.
Bake at 350 for 30 minutes or until cheese is melted and starting to brown.
Nutritional FactsServing Size: 1 (974.7 g), Calories 494.8, Total Fat - 21 g, Saturated Fat - 8.6 g, Cholesterol - 270.1 mg, Sodium - 252295.8 mg, Total Carbohydrate - 37.5 g, Dietary Fiber - 4 g, Sugars - 6.2 g, Protein - 37.5 g, Calcium - 508.9 mg, Iron - 7.4 mg, Vitamin C - 21.7 mg, Thiamin - 0.4 mg.
Tips & Variations
No special items needed.