| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables, Meats |
|
Emlive07 |
12 |
servings |
INGREDIENTS
| 30 |
sl |
Eggplant; 1/4" thick – (abt 3 lbs) |
| 3 |
c |
Flour |
| 3 |
|
Eggs; beaten with |
| 2 |
tb |
Milk |
| 3 |
c |
Fine dried bread crumbs |
|
|
Bayou Blast; see * Note |
| 1 |
c |
Vegetable oil |
| 1 |
|
Recipe Spicy Lamb Sauce; see * Note |
| 1 |
lb |
Feta cheese; crumbled |
| 2 |
c |
Bechamel Sauce; see * Note |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}", "Spicy Lamb
Sauce", and "Bechamel Sauce" recipes which are included in this collection.
Preheat the oven to 375 degrees. Grease a deep-dish (11- by 14-inch)
lasagna pan. Season the eggplant slices, flour, egg wash and bread crumbs
with Bayou Blast. Dredge the eggplant in the flour. Dip each eggplant in
the egg wash, letting the excess drip off. Dredge the eggplant in the bread
crumbs, coating completely. In two large pans, over medium heat, add 1/2
cup of the oil to each pan. When the oil is hot, pan-fry the eggplant for 2
to 3 minutes on each side, or until crispy. Remove and drain on paper
towels. Season with the Creole seasoning. Fry the eggplant in batches. To
assemble, spread 2 cups of the sauce over the bottom of the pan. Crumble
1/3 of the cheese over the sauce. Lay 10 slices of the eggplant over the
cheese. Repeat the process with the remaining ingredients. Spread the
Bechamel Sauce over the top and bake for 45 minutes or until golden and
bubbly. Remove from the oven and cool for 10 minutes before slicing.
Garnish with parsley. This recipe yields 12 to 16 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B71 broadcast 10-04-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-22-1998
Recipe by: Emeril Lagasse
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