When in Doubt, Make Lasagna!

Eggplant Lasagna

First cooked meal on a school night called for something hearty and comforting.  What better cuisine than Italian to fit those requirements?  We started off with the plan of making some eggplant roll-ups courtesy of Ms. Rachel Ray, however, when we happened upon the time to roll up those eggplants, it was apparent that that recipe was not going to happen.  Still sharp-minded from a full day of classes, we decided to layer the eggplant, fresh mozz, basil, more eggplant, and top with tomato basil sauce.  This concoction would be knighted Eggplant Lasagna.

Necessary filling shot

Eggplant Lasagna

vegetable or olive oil, for frying (bulk item)

2 medium eggplants ($2.50)

3/4 c. flour (bulk item)

3 eggs, beaten ($0.75)

salt and pepper, to taste (bulk item)

1 lb. fresh mozzarella ($4.49)

basil leaves, chopped ($1.88)

1 1/2 c. marinara sauce, homemade or jarred ($2.99)

Heat oil in a large skillet over medium-high heat.

Put flour, salt, and pepper in a shallow dish.  Also have the three beaten eggs in a dish.  Thinly slice eggplants lengthwise, then dredge in flour, and coat with egg (seems backwards, I know, but Rachel Ray said so).  Fry on each side until golden, then transfer to a paper towel lined plate.

In a 9x13 baking dish, layer eggplant, cheese, basil, more eggplant, then the sauce on top (and more cheese if desired).  Cook for eight minutes at 350 degrees.  Remove, and serve with simple olive oil and herb spaghetti if you're carb lovers like us!

Makes a 9x13 dish/$12.61