eggplant parm lasagna

I work for a small (around 20 people) tech company. One of the great advantages of being so small is that we have wonderful homestyle events where everyone participates. One my favorites is the every-other-week BBQ during the summer and early fall. I know what you are thinking, "Geez does this guy ever think about anything other than BBQ? There was frost on my car window this morning and this guy is talking BBQ." The answer is when it comes to food, no. But I digress ...

Another great aspect of being such a small company is that you really get to know your co-workers. One in particular I bonded with because of our love of food. Together we decided to host one of these company BBQs. Let me just say that he is a phenomenal cook with the kitchen to match his skills. He put together the perfect menu which even included pulled pork. His idea for the vegetarian choice was to do an eggplant parm type of dish. The night before the BBQ, we prepared much of the food in his kitchen (did I mention it's beautiful ... and oh yeah, it overlooks the ocean ... AND it has a microwave DRAWER ... that's right, a drawer ... your wall mounted microwave isn't so special now, is it?). But what to do with the eggplant? We decided to pan fry slices like in eggplant parm but then use those slices as a layer in a lasagna format substituted for pasta.

It came out well and, like all food at the BBQ, was well received. I was happy with it too but I wanted another crack at it. I had ideas how to make it better. Sounds like the recipe for the perfect self-imposed Facebook Cook challenge.

Eggplant Parm Lasagna

2 large (primarily wide) eggplants
1-2 cups flour
4 eggs
1 1/2 cups milk
1-2 cups Italian seasoned bread crumbs
olive oil (lots of it)
1 quart ricotta cheese
2 garlic cloves
1 tbsp. lemon juice
zest from half lemon
3 tbsp. parsley flakes
1/2 cup grated Parmesan cheese (divided)
1/2 cup grated Mozzarella cheese (divided)
1 jar favorite pasta sauce
1 tsp. salt
1 tsp. pepper

Step 1: Slice the eggplants into 1/4" to 1/2" thick pieces. In a bowl, whisk together 2 eggs and milk. Put mixture in a pan or on a semi-deep plate. Put the bread crumbs and flour in separate pans or plates from each other and the milk mixture.

Step 2: Heat 2 tbsp. olive oil in large skillet over medium-high heat. Take one eggplant slice, dip it in the flour, coating it in a thin layer. Shake any excess off. Next dip it in the milk mixture followed by coating it in bread crumbs. Place the slice in the skillet. Repeat with 2-3 more slices (or however many slices your skillet can hold ... overcrowding not necessary). Cook slices until golden brown (2-3 minutes), flip and cook until golden brown on other side. Remove from heat and set aside. Add more olive oil to the skillet. Repeat this until all slices are prepared.

Step 3: Meanwhile (or whenever you have a chance) slice garlic cloves in half and rub cut ends along the bottom of a 9 x 13 inch oven-safe dish. Spray dish with cooking spray and set aside. Preheat oven to 375.

In large bowl, combine well ricotta cheese, 2 eggs, minced garlic (same cloves you just used), lemon juice, lemon zest, 1/4 cup Parmesan cheese, 1/4 cup Mozzarella cheese, parsley flakes, salt and pepper.

Step 4: Coat bottom of baking dish with thin layer of tomato sauce. Build layer of eggplant by overlapping slices. Spread half of ricotta mixture in a uniform layer on top of eggplant. Cover cheese with half of remaining pasta sauce. Repeat these three layers again. Top with final layer of eggplant and cover with 1/4 cup each Parmesan and Mozzarella cheese. Bake in oven for 40 minutes.

Enjoy!