Eggplant Lasagna****

Ingredients;

3 small or two large eggplants, skin on

1 cup seasoned breadcrumbs or crushed garlic croutons

Marinara sauce

3 eggs, beaten

2 cups mozzarella

1 cup ricotta

1 bunch fresh sweet basil, chopped

3 long sprigs of fresh Italian oregano, chopped

1/4 cup freshly grated parmesan

frying oil (if frying)

cooking spray (if roasting)

Directions;

Using a mandaline or sharp knife, slice eggplant lengthwise into half-inch slices. Discard the first and last slices as they are mostly skin. Give the remaining sliced a quick egg wash and dredge in seasoned breadcrumbs. From here you can either deep fry, pan fry, or roast on a baking sheet with an oil drizzle (my personal favorite) for about 5-7 minutes at 400º. They should be a nice golden brown using any of the methods. Reserve eggplant and keep oven hot.

In a 13×9 baking pan, spray with cooking oil. Lay out one level of eggplant slices. Top with a smear of ricotta, generous sprinkle of mozzarella, fresh herbs, and layer of marinara. Repeat the same sequence until the remaining ingredients are exhausted, reserving some mozzarella for the final top layer and some chopped basil for garnishing. Cover with foil and bake for 30 minutes.

Turn off your oven and fire up the broiler. Remove the foil and shred parmesan cheese and remaining mozzarella and add to the top layer. Broil for a minute or two until cheese layer begins to bubble and brown. There is something truly magical about caramelized cheese, but be careful not to burn! Garnish with freshly chopped basil and crushed red pepper and serve with a simple spring mix salad with a few sprays of extra-virgin olive oil.

Enjoy