Vietnam Vet Recipes: Eggplant Lasagna

Eggplant Lasagna

by Frank Fox

This is a great dish and made without pasta (those pesky carbs). 

Eggplant is also known as Aubergine, Melongene, Garden Egg, or Guinea Squash.

Go to your market, or grocery, and select two medium-sized eggplants that are smooth to the touch and firm, under a little pressure. 

Also while you're at the grocery make sure you pick up the following ingredients:

What You Will Need:

· Eggplant (2 medium)

· A blister pack of your favorite mushrooms

· Bell Pepper of choice (I like red)

· Jar of minced garlic (or you can cut up your own)

· A sweet yellow onion

· A jar of your choice of seasoned red pasta sauce (I use garlic/basil).  You know, the stuff like Prego.

· Box of yellow corn meal

· Package of shredded Italian cheese, or whatever cheese suits you

· Oil for frying.  I use peanut oil.  It delivers taste and can take the heat (it's best for fish and oysters, too).  Or you can use whatever oil you prefer.

Get home and start cutting things up ...

· Peel the eggplants and trim ends off of both eggplants. Using a large knife, cut each eggplant into ¼ inch thick slices lengthwise.

· Do a coarse dice on half of the onion, also about half of the red bell pepper (again, you can use whatever kind of pepper you prefer).

· Trim off the dry stem parts of five medium-sized mushrooms and then slice the mushroom heads crosswise into about ¼ inch pieces.

Mix together well, about 1-1/2 cups of milk and one large egg to dip the eggplant in.

Dry Ingredients for Coating the Eggplant Slices:

In a large zip lock bag, pour in about half of the box of corn meal.

  

Add about 1 teaspoon of black pepper and any other dry spices, such as salt, basil, oregano, etc., whatever you like is fine. 

If you are a garlic person, add some garlic powder. 

Optional:  add about 1/2 cup of seasoned bread crumbs. 

Zip bag up and shake well.

Step-by-Step Preparation:

Preheat oven to 350 degrees.

Lightly spray a casserole dish (mine is 12 inches x 7 ½ inches) with a product like PAM on the bottom (not yours, the dish). 

Dip each piece of eggplant into the milk and egg mixture.  

Place each piece, one at a time, into the dry mixture in the zip lock bag and shake until the slice is completely covered. 

Place the coated piece of eggplant on a plate, then finish coating the rest of the pieces the same way.

Using a large skillet, pour enough oil into the skillet to just about cover each piece.

When oil is hot enough, (Test it by putting a small piece in.  It should sizzle nicely). Depending on how large each piece is, just fry all of the slices until they're rigid, with a nice browned appearance.  (It goes pretty quick). 

Take each piece out, holding it over the skillet to drain off the excess oil.  Then place it on a double layer of paper towels. 

In another skillet, put your chopped up vegetables, dry (no oil).  After frying the eggplant slices, pour a little of the hot oil from that frying pan into the vegetables over the heat and stir until the vegetables soften. When they're done (not burnt), turn the heat off.

Take a jar of your choice of red pasta sauce and pour some in the bottom of the Pam-sprayed casserole dish and spread it around to coat the dish. 

Now start layering.  First, the fried eggplant slices go in the casserole. It won’t be a perfect fit, but it will be fine. 

Sprinkle some of your shredded cheese on the eggplant layer. 

Then spread some of your vegetables over the cheese layer. 

Then start the layering again in the same order.  Lay the rest of eggplant slices over the previous vegetable layer, then the cheese, followed by the vegetables.  This should be enough. Of course, if you use a larger dish, it will require more of everything. 

Pour the remainder of the red pasta sauce over the top, and spread it evenly.  Then sprinkle more cheese over the top of the red pasta sauce.

The oven should already be preheated by now.  Put the casserole into the oven and let it bake for about 30 minutes. 

You can sprinkle more cheese over the top just before removing it from oven. 

When it's done baking, take it out and let it rest for a couple of minutes, then serve.

Sometimes I will slice up a skinless, boneless chicken breast into ¼ inch pieces, soak in milk, and dip each piece in same corn meal in zip lock, then fry in the Peanut oil, pretty quick. Is optional, but one may want some meat with it.

“I am only one, but I am one. I can't do everything, but I can do something. The something I ought to do, I can do, and by the grace of God, I will.” ~Everett Hale


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