| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Clprime1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Eggplant sliced thin and purged |
| 1/4 |
c |
Coarse salt |
| 3/4 |
c |
Vegetable oil |
| 2 |
c |
Tomato puree |
| 2 |
ts |
Oregano |
| 1 |
tb |
Chopped garlic |
| 1 1/2 |
c |
Grated mozzarella cheese |
| 1 |
c |
Parmesan cheese |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Preheat the oven to 375 degrees.
Using a mandolin or a thin knife, slice eggplant lengthwise into thin
strips.
Toss the eggplant with 1/4 cup coarse salt. Transfer the eggplant to a
colander and allow to sit overnight. (This will remove any excess water
from the eggplant and allow it to crisp nicely when fried.)
Heat oil in a large skillet until approximately 350 degrees. Carefully fry
eggplant slices in the oil until golden brown, approximately 30 seconds on
each side.
Drain the slices on paper towels, set aside until needed.
In a medium bowl mix together 2 cups tomato puree, oregano and 1 tablepsoon
chopped garlic. Season with salt and pepper.
Grease a 8 by 8 inch square pan, and layer the eggplant on the bottom of
the pan.
Sprinkle some of the mozzarella cheese mixed with the parmesan cheese,
salt, pepper, and drizzle the tomato sauce over the cheese.
Repeat the process the pan is full.
Bake the lasagna for 20 to 25 minutes until the cheese is melted and golden
brown.
Converted by MC_Buster.
Per serving: 2032 Calories (kcal); 189g Total Fat; (81% calories from fat);
42g Protein; 55g Carbohydrate; 63mg Cholesterol; 26046mg Sodium Food
Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 34
1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0039
Converted by MM_Buster v2.0n.
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