I didn’t know what I’d cook for dinner until I got to the store. My little down-the-street Piggly Wiggly store has beautifully displayed fresh produce. And there amongst green beans, bright yellow squash, and a bin of cantaloupe, was a nice showing of eggplants. Such a fascinating vegetable with its shiny purple skin that charms you to slide your fingers along its ovalesque shape, so alluring! Peeling and slicing this vegetable is just plain fun!
Here’s my recipe for Eggplant Lasagna. So good with homemade applesauce (or a crisp garden salad) and crusty warm bread:
2-3 medium to large eggplants
1/4 c. milk
Flour for coating eggplant slices (about 1 cup)
1/2 c. chopped onion
1 16 oz. jar spaghetti sauce (I like the onion, garlic, and basil)
1 pkg sliced provolone cheese
1 pkg. sliced mozzarella cheese
1/2 c. grated parmesan
1/2 pkg. turkey bacon
Slice eggplant about 1/2″ thick and soak slices in water for about half an hour. Beat egg and add milk in a bowl suitable for dipping eggplant slices. Dip drained slices in egg mixture, then in flour. Prepare large skillet with enough olive oil to cover bottom. Heat to medium high. Fry slices until golden brown, doesn’t take long! In same skillet, same oil (add a little if necessary), sauté onion and then fry bacon. Drain eggplant, onion, and bacon on paper towels. In 9″x13″ casserole dish layer eggplant slices, one pkg cheese, sauce, eggplant slices, other pkg cheese, onion, bacon, sauce, topped with parmesan. Bake 35 minutes at 350.