Eggplant Lasagna

The aromas and taste of this dish reminds me of my childhhod days in Italy.  My nonna would make this dish and it was yummy.  Here is my version.  My kids love it and they are eating a vegetable without fussing.

Ingredients

1 large can of crushed tomatoes

1 can whole tomato

1 small can of pureed tomato 

3 gloves of garlic

1 cup of chopped mushrooms

1 cup of dished shallots

3 tbsp of olive oil

1/4 tsp salt
3 large eggplants
2 packages of unsalted crackers
1 tsp italian seasoning spices
3 eggs
1 cup of milk
1 package of ricotta
2 1/2 cups of shredded mozzarella
1/2 cup of parmigiano

Preparation of Sauce

1. In sauce pan on medium heat add olive oil, minced garlic, shallots and mushrooms.

2. Saute until mushrooms are lightly cooked approx 5-7 minutes.

3. Add crushed and whole tomatoes and smash, saute for 6-8 minutes until flavors blend.

4. Add puree tomato and bring to boil.

5. Lower heat to low and let cook with cover for 2 hours.  Stiring occassionally.  

Preparation for Breaded Eggplants

1. Slice eggplants thin 1/8 thick and set aside
2. For preparing homemade bread crumbs-Place in food processor crackers, italian seasoning and a pinch of salt and belnd until fine.
3. Prepare bowl with two beaten eggs and cup of milk and whip for one minute.  Then place another bowl along side with just made bread crumbs.  Now you are ready to bread and fry your eggplant.
4. In a large skillet cover bottom with olive oil and let heat on high heat.
5. Take slice of eggplant and dip in egg mixture making sure it is well wet and then dip into bread crumb bowl and place it hot skiller and let lightly  brown.  Once cooked place on a paper towel lined cookie sheet and allow to cool.  Do this with all your eggplant slices.

Preparation for Ricotta mixture

1. In a small bowl beat one egg, add ricotta and 1/2 cup of parmigiano and mix well.  Set aside.

Building the Lasagna-

1. Preheat oven to 375
2. In a large round casserole cover bottom with tomato sauce.
3. Layer with breaded eggplant approx 3
4. Thin layer of sauce, a few spoonfuls of riccotta and spread lightly and topped with a thin layer of mozzarella.
5. Repeat this creating 5-6 layers except the top layer just place eggplant, sauce and mozzarella.
6. Place in oven covered for 25 minutes and uncovered for 10 minutes to brown the cheese on top.