My mother is the best chef ever. I know everybody thinks the same about their mother’s cooking, but in my case it’s true. She just can’t make a bad meal, although she can not make a descent pot of coffee for the life of her. Her only meal request from me is for my eggplant lasagna. Instead to going to a restaurant on Mother’s Day, she asked for the eggplant. I have to admit coming from a family of lip-smacking, make-a-liverwurst-sandwich-epic cooks, having my vegetarian dish on the request line is redeeming!
Eggplant Lasagna – even your Momma will enjoy:
2 large eggplants
1 extra large egg
1 cup of bread crumbs
3 tablespoons of canola oil
1 (15 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
2 tablespoons canola oil
2 chopped onions
3 cloves chopped garlic
2 tablespoons mixture of oregano, basil and thyme
¼ teaspoon red chili powder or 1 teaspoon of red pepper flakes
¼ teaspoon black pepper
2 cups of grated cheddar cheese
Preheat oven to 400 degrees F.
Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes.
Meanwhile, in a medium sauce pan add the above ingredients and simmer until for about 7 minutes.
Spread half of the marinara sauce on the bottom of the prepared baking dish. Lay slices on top followed by more marinara sauce a layer of cheddar cheese. Spread another combination of eggplant, marinara, cheese. Repeat for a third tier. Bake until golden brown, at 350 degrees, for 30 minutes.
Served with Chianti (optional)