Eggplant Lasagna-Blanca (White)

If I must say so myself, this was simply amazing. A deviation from the traditional eggplant lasagna with red sauce (although I still serve it on top-on the side), but not the less as good as the original...maybe better? Enjoy!

White Eggplant Lasagna-Blanca

3 medium sized Eggplant

5 eggs

2 cups all-Purpose white flour

1 cup Italian seasoned Breadcrumbs

Natures Seasoning

2 cups grated Mozzarella

½ cup grated Parmesan

1 -15 ounce container Ricotta

Olive Oil for frying Eggplant

3 teaspoons Olive Oil for Ricotta

2-3 small cloves fresh Garlic-chopped

½ cup fresh sweet Basil-chopped

3-4 cups fresh Marina Sauce (See Blog)

Instructions:

Begin by washing and drying eggplant, then dry with a paper towel. Cut lengthwise, and then into thin slices about ¼ inch in thickness. Beat 4 eggs, and a dash of Natures Seasoning. Set aside.

Combine flour, breadcrumbs, and salt and pepper to taste. Add grated parmesan and mix. Set aside.

In a bowl, combine ricotta, garlic, basil, 1 egg, Natures Seasoning, and 3 teaspoons olive oil. Mix well and set aside.

Heat oil in frying pan, on medium heat, and then dip each slice of eggplant into egg mixture, then into breadcrumb mix. Saturate both sides, then fill the pan of heated oil with slices (around 6-7). Cook until golden brown, on each side. Let eggplant drain on a paper towel. Continue until all slices are cooked.

Preheat oven to 400 degrees.

Begin layering slices of eggplant into a deep baking dish. Once the first layer is down, spread a layer (1/3 of ricotta mixture) on top of eggplant, and then sprinkle with mozzarella. Begin a second layer, and then follow with more ricotta mixture, until all is used. On the top layer, sprinkle with the remaining grated mozzarella cheese. Cover with aluminum foil. Bake for 30 minutes. Serve with Marina sauce.

...and this is what comes out of your oven...........Mmmmmmmmmmmmmmm