Rest in peace, Mikey, you’ll always be remembered. Love always, ‘Stegler.’
“While we are mourning the loss of our friend, others are rejoicing to meet him behind the veil.” – John Taylor
2-3 small eggplants, dried, peeled, and cut into 1-inch slices
1 cup all-purpose flour
4 tbsp. dried parsley
1 tbsp. garlic powder
1 (10 oz.) package Trader Joe’s organic bread crumbs
Salt and pepper
1 (28 oz.) can San Marzano diced tomatoes
6 roma tomatoes, diced
1 cup sweet onion, finely chopped
3 garlic cloves, minced
2 tsp. dried oregano
Salt and pepper, to taste
1 (15 oz.) jar Trader Joe’s fresh Ricotta
1 lb. (16 oz.) Trader Joe’s part-skim mozzarella cheese, shredded
Preheat oven to 375 degrees.
Place eggplant slices on cookie sheets lined with paper towels. Sprinkle lightly with salt; let stand 20 minutes.
Pour flour into a shallow bowl. In a separate large bowl, combine the bread crumbs, parsley, garlic powder, salt and pepper. Lightly beat the eggs in a third bowl.
Working with 1 slice at a time, lightly coat eggplant in flour, removing excess, then dredge in egg, letting excess drip off, then in bread crumb mixture until evenly coated.
Heat a large skillet over medium-high heat; add olive oil. Fry eggplant 3-4 slices at a time, turning over once, until golden brown, about 4-5 minutes per batch. Transfer with tongs to a plate lined with paper towels to drain.
Heat a small skillet over medium heat; add olive oil. Add onions and garlic and saute until translucent and aromatic.
Pour diced tomatoes into a large pot and bring to a boil. Add onions and garlic. Season with oregano, salt and pepper. Bring tomato sauce to a simmer and cook for about 20 minutes.
Mix ricotta cheese and shredded mozzarella in a large bowl. Season with salt and pepper.
Oil 13 x 9 glass baking dish. Spread 1/2 of the tomato sauce on the bottom of the dish. Arrange 2 rows of eggplant crosswise in single layer in dish. Spread half of ricotta mixture over eggplant. Spoon remaining sauce over the cheese layer. Repeat layering, ending with cheese.
Bake lasagna for 30 minutes, or until cooked through and cheese is bubbly and golden brown. Tent dish with foil halfway through the cooking process if cheese begins to brown too much. Let stand about 10 minutes before serving.