We all love Lasagne around our home, but to us it's a treat saved for the colder months. It's just way too filling for summer, but with the end of Summer Lisa thought she'd add another dimension by adding some of the last eggplants from our garden and make us Eggplant Lasagna. Her version uses three cheeses... ricotta, Fontina and smoked mozzarella. Fantastic.
Brava, Mama! She really knows how to take care of her boys...
2 medium, firm eggplants
2 cups breadcrumbs
3 tablespoons Italian seasoning blend
2 tablespoons finely grated Parmigiano Reggiano
2 eggs, beaten well
3-4 tablespoons sea salt
1 cup canola oil (for frying)
1 box (8 ounces) of "oven ready" (no boil) Lasagna noodles
16 ounces part skim ricotta
1 cup grated fontina
1 cup grated smoked mozzarella
2 cups marinara sauce (you can also use our Pizza Sauce recipe HERE)
Assembling the Lasagna
We had our lasagna with an amazing bottle of "Joha" Primativo by Guttarolo(2010). It was fairly expensive for us ($36 for the bottle), but to our surprise, it was worth it. It had a smooth feeling passing through our lips, was mellow on the tongue with a nice balance of acidity. As most Primativo wines, this had a hearty flavor with bits of musk, hay, and a touch of spice. A great pairing with Lisa's Eggplant Lasagna...
If you make our recipe, let us know how it turned out.