Eggplant Parmesan + Pesto Lasagna
A somewhat by chance Italian fusion creation (Eggplant Parmesan + Lasagna), but so extraordinarily delicious. As a substitute to fresh basil leaves, dabs of basil pesto delicately layered in between a smooth ricotta mixture, a simmered garlic-infused, tangy, ever so slightly sweetened with honey marinara sauce, crispy Parmesan cheese coated fried eggplants and cheesy mozzarella baked to bubbly, mouthwatering perfection. This will become your go-to Eggplant Parmesan fused into Lasagna recipe. WOW!
Servings: 10
Ingredients
- 4 medium Italian eggplants *sliced lengthwise
- 1 lb lasagna sheets
- 4 oz basil pesto *store-bought, jarred
For Sauce
- 44 oz marina sauce *good quality
- 3 tbsp olive oil
- 1 small yellow onion *thinly sliced
- 2 tsp minced garlic
- ½ cup vegetable stock
- 1 chicken bouillon cube
- 1 tsp oregano *dried
- ½ tsp basil leaves *dried
- 1½ tsp honey
For Ricotta mixture
- 1½ lbs ricotta cheese *good quality
- 1 cup Parmesan cheese *good quality, freshly grated
- 6 oz mozzarella *whole milk, shredded
- 2 tsp Italian herbs *lightly dried, Gourmet Garden brand
- 1 tsp black pepper
- 1 egg
For Breadcrumbs mixture
- 2 cups breadcrumbs *I used garlic breadcrumbs, store-bought
- ¾ cup Parmesan cheese *good quality, grated
- 1 tsp Italian herbs *lightly dried
- ½ tsp Pink Himalayan salt *or Kosher salt
- ½ tsp black pepper
Other Ingredients
- eggs *as needed, whisked, for coating eggplants
- all purpose flour *as needed for coating eggplants
- extra shredded mozzarella cheese *as needed, for topping
- olive oil *as needed, drizzled on top before baking
- Canola oil *as needed, for shallow frying eggplants
Instructions
For Sauce
- Heat olive oil in a large saucepan on medium high. Add sliced onions and sauté for 10 minutes until softened and slightly caramelized, mixing as needed. Turn heat to medium, add minced garlic, mix well and continue to sauté for 5-7 minutes. Add vegetable stock, bring to a boil, add chicken bouillon cube, oregano and basil, mix well and continue to cook for 5-7 minutes on medium low heat. Turn heat to medium high, add marinara sauce, mix well and bring to a boil. Turn heat to low, partially cover and simmer for 35-40 minutes. When sauce is almost done simmering, add honey, mix and turn heat off.
For Eggplants
- Rinse and pat dry eggplants. Slice eggplants lengthwise. Sprinkle with Kosher salt and set aside for 30-45 minutes to remove excess water/bitterness from eggplants.
- Gather three dishes for coating eggplants. Whisk eggs in one, place all purpose flour in second and breadcrumbs mixture in third. *Note: for breadcrumbs mixture add garlic breadcrumbs, grated Parmesan cheese, Italian herbs, black pepper and Pink Himalayan salt.
- First dredge each sliced eggplant in flour, then place in whisked eggs to coat both sides, remove excess and then dredge in breadcrumbs mixture. Repeat with all eggplants, placing them on a baking sheet.
For Shallow Frying Eggplants
- Heat Canola oil in a large skillet on medium high heat. Turn heat to medium and shallow fry about 5-6 coated eggplants at a time, in batches, about 2-3 minutes on each side, until golden brown. Remove fried eggplants onto a sheet lined with paper towels or a brown paper bag to remove all excess oil. Set fried eggplants aside.
For Lasagna
- Cook lasagna sheets per package instructions, or to your desired texture (al dente, or a bit softer, keeping in mind that sheets will be layered and baked as well).
For Ricotta mixture
- In a large mixing bowl, add ricotta, parmesan and mozarella cheeses, gently mix to combine. Add egg, Italian herbs and black pepper, mix to combine. Place ricotta mixture in a sieve with a large bowl underneath to allow removal of excess moisture for at least 15-20 minutes. Set aside.
For Final Assembly
- Preheat oven to 350 degrees Fahrenheit.
- In a large, deep baking dish, ladle some sauce and spread (about 1 cup). Place lasagna sheets, top with ricotta mixture, place dabs of basil pesto on top, slightly spreading pesto with spatula, layer with fried eggplants, place sauce on top and repeat layers (about three layers, with lasagna sheet layer being the final layer). Top final lasagna sheet layer with remaining fried eggplants, sauce, shredded mozzarella, sprinkle with Italian herbs, drizzle with olive oil (1-2 tsp), cover and seal with aluminum foil and bake for 1 hour. After 1 hour of baking, uncover and bake for a final 5-7 minutes.
- Bubbly, cheesy and mouthwateringly delicious Eggplant Parmesan + Pesto Lasagna is ready to serve. Some baked garlic bread on the side and this will become your new favorite comfort food craving. Enjoy! Nosh Farma'aiye.