This recipe is adapted from one I found on The Food Network. It’s hands-down one of the tastiest things I’ve ever eaten, rich and tangy and simply outstanding. I admit it’s one of the more complicated recipes I’ve tried, but it really is amazing. Give it a try, I promise you won’t regret it!
Take a minute before you start to plan out each step. The recipe has three main steps: the first takes about 10 minutes, followed by an hour or more hands off; the second and third are both 45-60 minutes, with another hour plus of waiting time after step 2. For me, I like to break it up by salting the eggplant first thing in the morning, fry and marinate just before or after lunch, and then assembling the lasagna to cook about 90 minutes before we want to eat.
Ingredients
Eggplant
- 1 large eggplant
- 3 eggs, beaten
- 1 1/2 cups Italian seasoned breadcrumbs (may need more depending on size of eggplant)
- olive oil for frying
Marinade
- 3/4 cup red wine vinegar
- 1 cup olive oil
- Scant 1/4 cup chopped peppadew peppers
- 2 Tb sugar
- 1 tsp dried oregano
- 2 garlic cloves, minced
- salt and pepper
- 1/2 cup fresh mint
- 2 Tb fresh parsley
Lasagna
- 1/2 box lasagna noodles
- 1 pound shredded mozzarella
- 1/2 cup fresh basil, chopped
- 10-12 oz cherry or grape tomatoes, halved
- 1 pound Italian sausage (optional)
Instructions
Salt the Eggplant
- Peel and slice the eggplant lengthwise into 1/8″ thick slices. Generously salt and place into a colander, or on a sheet pan lined with paper towels. Let stand for an hour. NOTE 1
- Rinse salt from eggplant slices and pat dry with paper towels.
Fry & Marinate the Eggplant
- Dip each slice in the beaten egg and then coat in breadcrumbs.
- Fry slices in olive oil till golden brown, drain on paper towels and set aside.
- Whisk together vinegar, olive oil, chopped peppadews, sugar, oregano, and garlic. Season with salt and pepper to taste.
- Roughly chop mint and parsley.
- Spoon 4 Tb of the vinaigrette on the bottom of a large bowl. Layer several eggplant slices and cover with some of the herbs. Repeat, alternatively layering the vinaigrette, eggplant, and chopped herbs, finishing by pouring any remaining vinaigrette over top. If the chopped peppers sink to the bottom, make sure to scoop them up so there are some between each layer. Cover and store in refrigerator for an hour or longer. NOTE 2
Assemble the Lasagna
- Preheat oven to 350F. Lightly spray a large lasagna pan with non-stick cooking spray.
- Prepare the lasagna noodles per the box directions.
- If using, brown the sausage and chop.
- Drain some of the vinaigrette from the eggplant into a separate bowl.
- Spoon 2 Tb of vinaigrette into the bottom of the lasagna pan. Cover with a layer of eggplant followed by noodles, cheese, basil, and finally the sausage. Repeat process for a total of 3 or 4 layers. Top with tomatoes. NOTE 3
- Cook uncovered for 40 to 45 minutes. Best served at room temperature.
Notes
- This step is important to remove the bitterness from the eggplant. It is okay to let this sit for a few hours if necessary, or to be done the day prior. Simply rinse and pat dry the eggplant slices before storing them in the fridge till ready to use.
- Eggplant can be marinated overnight.
- I always need a diagram when making lasagna to keep my layers straight.
