Baigan (Eggplant) Lasagna Recipe
Yield: 6 to 8 Servings
Baigan (Eggplant) - 3 lbs
Ricotta cheese - 15 oz
Celery - 1/2 cup (chopped)
Egg - 1 large
Olive Oil - 1/4 cup
Onion - 1 cup (finely chopped)
Minced Beef - 1 lb
Italian Sausage - 10oz
Fine Thyme - 5 sprigs
Hunts Four Cheese Pasta Sauce - 1 (24oz) tin
Celery - 1 cup (finely chopped)
Salt - 1/2 tsp or to taste
Black Pepper - 1/4 tsp or to taste
Grated Mozzarella Cheese - 8 oz
Grated Parmesan Cheese - 1/2 cup
Preheat oven to 400°F.
Wash and pat dry baigan.
Remove ends and slice length ways into 1/4 inch pieces.
Place on a greased baking sheet.
Drizzle with olive oil and season with salt and black pepper.
Flip and repeat on the next side.
Place in oven and roast uncovered for 20 minutes turning halfway through.
Remove from oven and set aside.
In a bowl, mix together ricotta, 1/2 cup of celery and egg.
Heat medium sauce pan over medium heat.
Once heated, add 1/4 cup olive oil and allow to heat up.
Add onion and cook for 2 minutes.
Add beef and stir constantly ensuring to break up the minced beef while it cooks (about 2 minutes).
Add sausage ensuring to stir constantly to break it up while it cooks.
Stir in thyme and pasta sauce.
Continue to stir and allow the sauce to thicken and meat to finish cook (about 10 minutes).
Once thickened, add black pepper.
Taste and add salt if needed.
Preheat your oven to 375°F.
Grease your baking dish.
Pour in a layer of meat sauce and spread it evenly in the dish as illustrated in the video.
Add a layer of baigan.
Spread a thin layer of the ricotta mixture.
Spread a layer of meat sauce.
Sprinkle a layer of Parmesan.
Spread a layer of mozzarella.
Repeat the process again starting with the baigan.
Finish the top with a layer of baigan, ricotta, parmesan and mozzarella.
Place in oven and bake for 25 minutes or until golden brown.
Remove from oven and allow to cool for 15 to 30 minutes.
*DISCLAIMER: This recipe includes a paid advertisement for Hunt's Pasta Sauce.