Eggplant Parmesan Lasagna
Italian, Vegetable, Wegmans
Ingredients
Sauce:
2 cups + 1 Tbsp Wegmans Pure Olive Oil, divided
2 cloves Wegmans Organic Peeled Garlic, sliced
1 jar (24 oz) Italian Classics Organic Passata
1/2 cup water
1 bunch Wegmans Fresh Basil, leaves picked, divided
1/2 Tbsp salt, plus additional, to taste
1/4 Tbsp black pepper, plus additional to taste
Eggplant:
1/2 tsp salt, plus additional to taste
3 lbs (3-4) organic eggplants, peeled, ends trimmed
1 cup All Purpose Flour
6 Large Brown Eggs, whisked until foamy
Assembly:
1/4 cup Grated Parmesan Cheese
1 pkg (1 lb) Italian Classics Fresh Mozzarella, halved lengthwise, sliced 1/8-inch thick
Directions
Preheat the oven to 375 degrees.
Prepare the Sauce:
Heat 1 Tbsp oil in small saucepan on MED-HIGH; add garlic. Cook, stirring, about 2 min until browned.
Add the passata; rinse the jar with 1/2 cup water and add it to pan.
Add 3 basil leaves; season with 1 Tbsp salt and 1/2 Tbsp pepper.
Bring to simmer 20 min; set aside.
Prepare the Eggplant:
Slice the eggplants lengthwise, into strips about 1/4-inch thick.
Lay them flat in a single layer on a baking sheet; sprinkle them evenly on both sides with 1/2 tsp salt. Let them rest about 5 min at room temperature.
Heat the remaining oil in a large sauté pan on MED-HIGH, about 6 min.
Coat the eggplant slices with flour, then dip them in the eggs until well-coated
Add them carefully to a pan in small batches & cook about 1 min each side, until golden brown. Transfer to paper towel-lined baking sheet. Repeat the process with the remaining eggplant slices. Let them rest 3-4 min.
Assemble & Bake:
Spread the bottom of a 9x13-inch baking pan with 1/2 cup of passata sauce.
Top with one-third of eggplant slices, laid lengthwise. Sprinkle with 1 Tbsp of grated cheese. Spread with 1/2 cup of sauce; sprinkle with 1 Tbsp grated cheese. Top with one-third of the mozzarella (breaking the pieces apart); top with one-third of basil leaves.
Top with another third of eggplant slices, laid widthwise; press down to pack. Spread with 1/2 cup sauce; sprinkle with 1 Tbsp grated cheese. Top with another third of mozzarella (breaking the pieces apart); top with another third of basil leaves.
Top with the remaining eggplant slices, laid lengthwise; season with black pepper. Spread evenly with 1/2 cup sauce; sprinkle with remaining grated cheese. Top with remaining mozzarella (breaking pieces apart); top with remaining basil leaves.
Bake for 40 minutes, until the cheese is golden. Remove from oven; let rest 10 min.
Serve with remaining sauce.
Nutrition
Protein
Carbohydrate 18.g
Sodium
Cholesterol 135.mg
Saturated Fat