How to make it

  • Add Italian seasoning and eggs into a bowl and beat thoroughly.
  • Add canned stewed tomatoes, tomato paste, bay leaf and honey into saucepan and boil for 25 minutes (You can add additional spices/vegetables like cayenne pepper, garlic, onion, celery, etc. for a more enhanced flavor- if so, just add them to the boil)
  • Slice eggplant into 1/4 inch slices. Thoroughly dredge each slice through the egg wash, then completely cover with breadcrumbs and fry under medium-low heat until golden brown on each side. Place them on a plate with paper towel to drain oils. Allow to cool for 20-30 minutes.
  • (If noodles are preferred) Boil lasagna noodles i a little EVOO.
  • Add layers into an 8 x 12 inch or larger bake dish. Layers: sauce, noodles, eggplant and cheese. You can alternate or add according to your preference, but make sure all ingredients are on each layer for full flavor.
  • Bake for 45 minutes to one hour at 325 degrees. Allow to cool and set for at least 45 minutes before serving.
  • TIDBIT: You can pour remainder of sauce over entire dish after baking and bake for an additional 30 minutes or pour sauce on top of each serving. (For juicier results)

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