How Do You Make Eggplant Lasagna Parmesan?
Talk about a super Sunday dinner. This Eggplant Lasagna Parmesan is a winner each and every time. Best news of all, this could be assembled ahead of time, and popped in the oven when company arrives! Served with a simple garden salad, and crusty Italian bread and you’ve hit a home-run meal for family and friends to enjoy. Even though the name of the recipe includes the word Lasagna, there is no pasta required. Here’s what you need to do. First slice the eggplant into medallions, not too thin or thick. Use your eye judgement. Dredge the circles of eggplant into beaten egg and coat with Italian flavored breadcrumbs. Note: do not layer the coated slices. Keep them lying flatly and singly on a separate sheet or plate. Using your skillet, fry the eggplant slices until golden brown, but be careful not to over-cook or burn the breadcrumb. Remove from pan to drain the slices on paper towel. In the meantime, take the ricotta cheese and mix the grated Parmesan cheese, with the garlic powder and
