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Eggplant Lasagne

I now have another recipe that I never have to make. Ya know how some folks just own a recipe? They make it the best and there’s just no reason to try and make it, yourself. On this coast, it’s things like Marie’s Jelly Strips and Joanna’s Wedding Rings. I’m not going to improve on them, so there’s just no reason to make them. I’m satisfied getting them when they make them.

The latest in my getting-longer list of recipes is Eggplant Lasagne. Victor owns this one. I’m just not going to bother.

I’ve been going crazy looking for a post and a recipe because he’s made this a lot – but I’ll be damned if I can find one. I can’t believe I haven’t documented this one, before. It’s just too damned good.

The premise is quite simple – build a lasagne, but use slices of eggplant as the noodles. It’s stellar.

Layers of homemade sauce, floured, breaded, and fried eggplant, ricotta, mozzarella, more sauce, fresh basil… layers upon layers of greatness, covered, baked, and then served to the salivating crowd.

It’s that good.

That’s a 9×13 pan. Enough lasagne for the neighborhood. I’m going to portion and freeze some tomorrow. I’ve been emptying out the freezer to hold our summer bounty.

There are more eggplants on the vine – and more dishes to create.

I’m thinking an eggplant souffle… I wonder if I can convince him to start making souffles?!?

Hmmmmmmm…..

 

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