Garden Grown by Julia Dzafic

Author:Julia Dzafic
Language: eng
Format: epub
ISBN: 9780744093162
Publisher: DK

Crispy Eggplant Tacos

g Eggplant g CONTENTS

Eggplant Parmesan Lasagna

Serves 6 to 8

Cross-Pollination

This vegetarian lasagna is my dad’s signature dish; as a kid, I requested it on my birthday every single year. It is my favorite meal of all time and my ultimate comfort food. I’m so excited to be sharing this with the world. Love you, Dad!

1 medium eggplant, sliced into thin rounds

¾ cup ricotta

1 cup basil pesto (see The Best Dairy-Free Pesto)

2 large eggs

1 teaspoon sea salt, divided

1 cup all-purpose flour

1 cup Italian-seasoned bread crumbs

½ cup olive oil, divided

One 24-ounce jar tomato sauce or 3 cups Nana’s Tomato Sauce

12 ounces lasagna noodles, cooked

½ cup grated mozzarella

1 cup grated Parmesan or Pecorino Romano

Preheat the oven to 350°F.

Place the eggplant rounds onto a paper towel. Place another paper towel on top and gently press down to remove as much liquid as possible. Set aside.

Mix the ricotta and pesto in a medium bowl and set aside.

Crack an egg into a shallow bowl and whisk to scramble. Stir in ½ teaspoon salt.

Pour the flour onto a large plate. On a second plate, mix the bread crumbs with ½ teaspoon sea salt.

Bread each eggplant round by dipping it first in flour, then egg, then bread crumbs.

Heat ¼ cup olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

Add the eggplant to the pan in a single layer. Fry on one side until golden brown, 3 to 5 minutes. Flip and repeat on the other side. Transfer to a paper-towel-lined plate.

Repeat until all of the eggplant is fried, using fresh oil for each batch.

In a 9×12-inch baking dish, layer the lasagna in the following order: a thick layer of tomato sauce, drizzled with olive oil, a single layer of lasagna pasta, fried eggplant covered lightly with tomato sauce and sprinkled with Parmesan, a single layer of lasagna pasta, a thick layer of the pesto-ricotta mixture, and finally a single layer of lasagna pasta.

Cover the top layer of pasta lightly with more tomato sauce, then sprinkle with mozzarella and Parmesan.

Cover with foil and bake for 30 minutes, until everything is cooked through and the cheese begins to melt. Uncover and cook for 10 to 15 more minutes, until the cheese begins to bubble.

Remove from the oven and let cool for 10 minutes. Serve with extra sauce and Parmesan on top.

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