Eggplant Lasagna

Ingredients:

2 medium eggplants
1 container (16-ounce) low fat small-curd cottage cheese
1 container( 15-ounce) part-skim ricotta
6 ounces part-skim mozzarella, grated (1 1/2 cups)
1/2 cups grated Romano or Parmesan cheese
2 tablespoons grated Romano or Parmesan cheese
 Black pepper
1 cups roughly chopped fresh basil
1/2 cups roughly chopped fresh flat-leaf parsley
2 1/2 cups jarred marinara sauce


Directions:

1.Heat oven to 450 degrees F. Lightly oil two large rimmed baking sheets. Beat the egg and egg whites together in a shallow bowl. Place the bread crumbs and flour in separate shallow bowls. Add 1 tablespoon oil to the bread crumbs and mix to combine.

2. Slice the eggplants into 1/2-inch-thick rounds. Dip the eggplant rounds in the flour, then the eggs (letting any excess drip off), and finally in the bread crumb mixture, pressing gently to help them adhere; transfer to the prepared baking sheets. Roast until the eggplant is golden brown, 15 to 20 minutes. Reduce oven temperature to 400 degrees F.

3. In the meanwhile, in a big bowl, combine the cottage cheese, ricotta, 1 cup mozzarella, 1/2 cup Romano, and 1/2 teaspoon pepper. Fold in the basil and parsley.

4. Spread 1/2 cup marinara on the bottom of a baking dish. Top with a layer of eggplant (8 to 12 slices) and 1/2 cup marinara, and dollop with a third of the ricotta mixture (about 1 1/2 cups). Repeat eggplant, marinara, and ricotta layers twice. Top with the remaining 1/2 cup marinara. Sprinkle with the remaining 1/2 cup mozzarella and 2 tablespoons Romano.

5. Cover the dish tightly with an oiled piece of foil and bake for 20 minutes. Uncover and bake until the top is light golden brown, 20 to 25 minutes more. Let stand for 10 minutes before serving.

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Eggplant Parmesan

Eggplant Parmesan

Ingredients:

1 large eggplant
1-2 tbsp salt

for tomato sauce

olive oil
1 onion, chopped
3 cloves garlic, monced
a pinch of crushed red pepper
1 carrot, grated
1 1/2 Tbsp fresh thyme, chopped
1 tsp dried oregano
1 can tomatoes
salt

for the eggplant

1 C flour
salt and pepper
3 eggs whisked
1 1/2 Cup breadcrumbs
grated Parmesan cheese
olive oil

for assembly

2 C grated whole milk mozzarella cheese
grated Parmesan cheese



1. Slice eggplant in rounds about 1/4″ thick. Lay the slices in a dish and sprinkle salt. Let them rest for 30 minutes to draw out as much water as possible.





2. While the eggplant is resting, get the cheeses Parmesan and mozzarella grated.

3. Coating for Breading:

Put the flour, beaten egg, and bread crumbs into three dishes.


4. Breading the Eggplant

Put each slice of eggplant into the flour and coat both side with the flour. then coat with egg and then with bread crumbs.




5. Fry the breaded Eggplant until brown. and take out on paper towel.




6. Spread the sauce in a baking dish and over it assemble fried Eggplant Sprinkle on the mozzarella cheese and the Parmesan cheese.



Bake the Eggplant Parmesan in a preheated 425º F oven for 15 minutes or until the cheese is melted and golden and the sauce is bubbly.

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