Photo: di.wineanddine (Flickr)
Oh eggplants, how I love thee! Let me count the ways: eggplant parm, roasted eggplant, eggplant curry — I could go on and on!
It is a good thing my family loves eggplant as much as I do. Between my CSA and my personal garden, we are overflowing with eggplant over here!
Last week I made a delish eggplant lasagna and used panko bread crumbs instead of regular breadcrumbs. They added a texture difference that we really enjoyed.
- 6 small eggplants (1.5-2 pounds), sliced long-way
- olive oil for frying
- 2 teaspoons Italian seasoning
- 1 cup Panko breadcrumbs
- 1 egg or egg substitute
- a little water
- 2 tablespoons olive oil
- 2 small zucchini
- 1/2 pound mushrooms, sliced
- 1 onion, diced
- 3 cloves garlic
- 1 tablespoon fresh thyme
- salt and pepper to taste
- 1 jar pasta sauce (homemade is even better!)
- lasagna noodles
- 2 cups Mozzarella cheese
- 1/2 cup Parmesan cheese
- Preheat oven to 350 degrees.
- Combine egg and water in one bowl (wet mix). In another bowl, combine breadcrumbs and Italian seasoning (dry mix). Make a little assembly line, dipping the eggplant into the wet mix and then the dry mix. Place the breaded eggplant in a skillet with hot olive oil and lightly fry until golden brown. (This takes a little patience - around 30 minutes to process all of them.)
- Meanwhile in a separate medium skillet, add 2 tablespoons of oil and saute onion, garlic, zucchini and mushrooms. Season with thyme, salt and pepper. Cook until soft, for about 7 minutes.
- Build lasagna by spreading 1/3 of the marinara sauce on the bottom of the prepared baking dish, then top with lasagna noodles, eggplant, onion mixture and Mozzarella cheese. Repeat. On the top layer, sprinkle the 1/2 cup Parmesan cheese. Bake in oven at 350 degrees for 30-40 minutes.