Summer Eggplant Lasagna

Ingredients

• 1 eggplant
• Salt
• 2 eggs, beaten with 1 teaspoon water
• 1 1/2 cups plain bread crumbs
• 1 cup grated Parmesan
• Freshly ground black pepper
• 2 tablespoons dried oregano
• 2 tablespoons dried parsley leaves
• 2 tablespoons garlic powder
• Olive oil, for frying
• 1 or 2 tablespoons butter, depending on taste
• 1/2 cup red wine vinegar
• 1 cup olive oil
• Scant 1/4 cup chopped peppadew peppers
• 2 tablespoons sugar
• 1 teaspoon dried oregano
• 1 to 2 garlic cloves pressed through a garlic press
• Salt and freshly ground black pepper
• 1/2 cup mint leaves
• 2 tablespoons Italian parsley leaves
• Minced garlic
• Shredded Parmesan
• 1/2 (16-ounce) box lasagna noodles
• 1 pound ball fresh mozzerella cheese, cubed or shredded
• 1/2 cup basil leaves
• Cherry or grape tomatoes, halved and tossed with some vinaigrette, for garnish

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag