always remember. [eggplant parmesan lasagna]

October 27th, 2011 by | comments

I’m going to keep this short today, as I honestly can’t think of anything to say. We lost a wonderful and genuine person yesterday who will be truly missed.

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


Olive oil

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

4 eggs

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.

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52 thoughts on “always remember. [eggplant parmesan lasagna]”

  1. A vegetarian friend of mine always makes and brings eggplant lasagna over when she comes over. Ricotta cheese rules! Oh and she adds slices of tofu too!

  2. Your eggplant lasagna looks wonderful! I forgot that I had eggplant in my other refrigerator and had to throw them away! I have to go buy more eggplant to make this.
    I’m sorry to hear about the loss of your friend. Hang in there!

  3. I’m sorry to hear about your loss, Caroline. This has to be the most comforting parmesan lasagna I’ve ever seen! Gorgeous thickness and full of flavor.

  4. So sorry, Caroline. :(
    But I totally agree with Greg. This lasagna is the perfect comfort food. (It’s so tall! I’m very impressed.)

  5. I’m so sorry to hear about your friend Caroline :( *Hugs*

    On a lighter note, your lasagna is to die for. I really wish food could literally be shared through the internet…like emailed to me or something? Haha…I wish. Looks fab as usual though :)

  6. So, so sorry, Caroline to hear about your friend. Hopefully he’s enjoying a big giant slice of this deliciousness from above. Hugs!

  7. I’m sorry to hear about your loss Caroline. I hope the coming days go as well as possible under the circumstances. I love lasagna – who doesn’t? – and am always looking for ways of varying carbohydrate content so am appreciative of the eggplant. Great looking result! (bet it taste delicious too). xo

  8. Caroline, I’m so sorry to hear about the loss of your friend. I’ll be thinking of you. Sometimes there are just no words…Hugs to you!

  9. Oh eggplant parm… I can’t stop staring at your photo because I haven’t had this in so long. Thanks for reminding me about this dish Caroline. You did a wonderful job with this

  10. I am so sorry that you someone you care about Caroline. Please take care. This eggplant lasagne is honestly the most beautiful slice of lasagne I have ever seen and it is making me so hungry at my desk. Lunch is not close enough.

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