"kilikini" > wrote

> "Nancy Young" > wrote in message

>> So, he got up this morning and decided he would make eggplant
>> lasagna.

>> I'll be damned if it wasn't outstanding, the best (close enough
>> to) eggplant parm I have ever had. I've been aced out of that,
>> I'll never be able to make better. Damn.

> Nance, I've been craving lasagna lately, but my hubby won't eat carbs.
> Why
> have I never thought of eggplant lasagna before????? EXCELLENT idea! Do
> you blanch the eggplant first or put it in the pan raw?

You know, I had never thought of it that way. I would consider what he
made to be very low carb, but I don't do low carb, so you'd have to put
your own expertise to it. This is preliminary, let me run it by him when he
gets to work, I will post any changes.

Using two eggplants:

He cut the eggplant lengthwise into slabs. Put them onto cake cooling
racks, sprinkled kosher salt on both sides. After a half hour he rinsed
them and dried them very well. From there he dredged them in flour,
shook off all the excess, dredged them in egg and sauteed in a pan
with oil, 3 minutes each side, drained them on paper towels. You want
the oil pretty hot as otherwise the eggplant will soak up the oil. Some of
them he dredged in breadcrumbs (panko, I think) after the egg bath.
Either way it was not much flour or breadcrumbs at all.

From there, he put some sauce in the bottom of a 9X13, then layered
the eggplant with: ricotta he mixed with egg and a good handful of fresh
basil, chopped. Some sauce, then the next layer. I don't think he used
all of the eggplant. Also, I think you might want to cut the slabs to give
good coverage in the pan. Sauce on top, then the mozzarella, shredded,
all over the top.

Bake (I'll ask about the temp, I assume 350, then how long), then serve.