Eggplant parm lasagna

Ingredients:

• For the eggplant mixture

  • 5 large eggs

  • 1 cup all - purpose flour

  • 2 cups Italian bread crumbs

  • 1 medium eggplant, peeled and sliced lengthwise 1/8 in thick on a mandoline

  • 1 cup extra virgin olive oil

  • Salt

  • 1/4 cup roughly chopped basil

  • 1 cup finely grated pecorino cheese

  • 1 1/2 cup 10-Minute San Marzano Tomato Sauce

  • 1/3 cup Oven-Dried Tomatoes or store bought oil-packed sun-dried tomatoes, drained and chopped

• To assemble

  • Salt for the pasta water

  • 8 Pasta sheets

  • 1 cup plus 3 tbsp chilled Besciamella

  • 4 cups shredded whole milk mozzarella cheese

  • 1 cup finely grated parmesan cheese

  • 2 cups 10-Minute San Marzan Tomato Sauce, chilled

  • 1/2 cup robiolina cheese or whipped cream cheese

  • 10 basil leaves for garnish

  • 3 tbps extra-virgin olive oil for finishing

Step by step:

1. Slice your eggplant into 1/8 in. thick slices on the mandoline

2. In 3 separate bowls - crack your eggs and whisk, then you bread crumb, and your flour

3. First dredge your eggplant in flour and shake off excess

4. Then dip the eggplant into the egg and let it drip off

5. After, cover with breadcrumbs on both sides

6. Once finished place on a baking sheet and set aside, repeat this process til all eggplant slices are breaded

7. Then in a large sauce pan heat 1/2 cup of olive oil over medium high heat

8. Gently fry the eggplant without over crowding the pan, flip each once for about 30 seconds each

9. Once finished set aside on paper towels seasoning lightly with salt, repeat until all is fried and replenish the pan with olive oil if needed

10. In a large pot bring 4 quarts of water and 1 cup of salt to a boil over high heat, get a large ice water bowl ready and line a sheet pan with parchment paper

11. Once pasta sheet at a time, place in the boiling water for 15 seconds, then immediately remove and chill in ice bath for 15 seconds

12. Transfer pasta to a the sheet pan and pat dry with a paper towel, then cover with another piece of parchment paper

13. Repeat this process until all pieces of pasta are cooked and chilled

14. Then on a clean countertop, lay one pasta sheet down, short side towards you

15. Then, spread 1/4 cup of the besciamella in a thin layer evenly across the sheets

16. Then sprinkle 1 cup of mozzarella and 1/4 cup of parmesan over the besciamella, and layer with an eggplant

17. After, lay another sheet of pasta on top and spread 1 cup of the eggplant mixture evenly across the second sheet

18. Repeat this process with the rest of the sheets, once finished place them into the refrigerator to chill (about 1 -2 hours)

19. Preheat the oven to over to 400 degrees F.

20. In a baking dish, ladle and cover the bottom of the pan with tomato sauce

21. Transfer your pasta sheets into the pan and cover with some more tomato sauce. Cook for 20 minutes

22. Take the pan out of the oven and add tablespoon sized dollops of robiolina on top of the pasta

23. Return pan to oven until the robiolina is warm and melted (about 2-3 minutes)

24. Take out and top with basil leaves and olive oil

25. Cut and serve immediately! Enjoy!