With Bill Dixon
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Eggplant Lasagnette
1 Eggplant
1 Red Bell Peppper
1 Yellow Bell Pepper
*You can forego roasting the peppers if you prefer, and use roasted peppers from a jar.
4 Ounces Goat's Cheese
8 Ounce Loaf Fresh Moozarella
1 Bunch Fresh Sweet Basil
8 Ounces Romano or Parmasean
Cheese
1/2 Cup Olive Oil
1 Quart Marinara Sauce
3 Eggs For Wash
15 Ounce can Italian Bread Crumbs
You will need a least a quart of a good basic Marinara. You can either make your own favorite recipe, or use any good store bought brand. I like "Michael's of Brooklyn" or "Victoria's".
Peel and slice the eggplant into 3/8" thick slices. Dredge the slices in the Italian Bread Crumbs, dip the slices in the eggwash and then dredge again in the bread crumbs.
Fry the coated slices of eggplant in olive oil, in a prying pan until golden brown on each side. Place fried slices on a plate with paper towel to drain.
Roast the peppers in a 400 degree oven on a rack placed in a shallow pan for about 25-30 minutes. Then place the peppers in a plastic container with tight fitting lid for about 10-15 minutes. This will allow the roasted peppers to steam and thus the skin to be removed easily.
Place a little marinara sauce in the bottom of individual or larger baking dish to accomodate several lasangettes.
Add one or two fresh Basil Leaves on top of the pepper strips.
Dollop the fresh Goat Cheese over top of the Fresh Basil Leaves.
Spoon some more of the Marinara over top of the top Eggplant slice.
Top the Lasangettes with a slice of Fresh Moozarella, and bake in a 350 degree oven until bubbly on top.
Ingredients Directions
