Ingredients:
30 ¼-inch thick slices of eggplant.
3 cups of Flour.
3 eggs beaten with 2 tablespoons of Milk.
3 cups of Fine dried bread crumbs.
Bayou Blast.
1 cup of Vegetable oil.
1 lb Feta cheese crumbled.
2 cups of Bechamel Sauce.
Ready-to-use Lasagna slices.
For the Lamb Sauce.
2 tablespoons of Olive oil.
1 lb Ground lamb.
Salt to taste.
2 teaspoons of Crushed red pepper.
2 cups of Finely-chopped onions.
½ cup of Finely-chopped celery.
½ cup of Finely-chopped carrot.
Freshly-ground black pepper to taste.
2 tablespoons of Chopped garlic.
2 can Peeled, seeded, chopped tomatoes.
1 small can Tomato paste.
3 cups of Beef stock or water.
2 x Fresh thyme sprigs.
2 x Bay leaves.
2 teaspoons of Dried oregano.
2 teaspoons of Dried basil.
2 oz Parmigiano-Reggiano cheese.
Directions:
For the Lamb Sauce:
In a large saucepan heat the oil. Add the lamb and season with salt and crushed red pepper. Brown the meat for 6 minutes. Add the onions, carrots and celery. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes to the saucepan. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the water and add to the tomatoes. Add the thyme, oregano, bay leaves, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if required. During the last 30 minutes, stir in the cheese. Leave to cool.
To make the egg plant:
Cover the eggplant slices in flour. Dip in the egg wash and bread crumbs mixed with Bayou Blast. In a large pan, over medium heat, add 1/2 cup of the oil. Pan-fry the eggplant for 2 to 3 minutes on each side, or until crispy. Remove and drain on paper towels. Season with the Creole seasoning.
To assemble:
Grease a lasgna pan. Spread 2 cups of the lamb sauce over the bottom of the pan. Crumble 1/4 of the cheese over the sauce. Lay 10 slices of the eggplant onto the cheese.
5. Cover with a layer of lasagna slices. Repeat the process with the remaining ingredients to form 3 layers. Spread the Bechamel Sauce over the top and sprinkle with the remaining cheese. Bake at 375 F for about 45 minutes or until golden and bubbly.
30 ¼-inch thick slices of eggplant.
3 cups of Flour.
3 eggs beaten with 2 tablespoons of Milk.
3 cups of Fine dried bread crumbs.
Bayou Blast.
1 cup of Vegetable oil.
1 lb Feta cheese crumbled.
2 cups of Bechamel Sauce.
Ready-to-use Lasagna slices.
For the Lamb Sauce.
2 tablespoons of Olive oil.
1 lb Ground lamb.
Salt to taste.
2 teaspoons of Crushed red pepper.
2 cups of Finely-chopped onions.
½ cup of Finely-chopped celery.
½ cup of Finely-chopped carrot.
Freshly-ground black pepper to taste.
2 tablespoons of Chopped garlic.
2 can Peeled, seeded, chopped tomatoes.
1 small can Tomato paste.
3 cups of Beef stock or water.
2 x Fresh thyme sprigs.
2 x Bay leaves.
2 teaspoons of Dried oregano.
2 teaspoons of Dried basil.
2 oz Parmigiano-Reggiano cheese.
Directions:
For the Lamb Sauce:
In a large saucepan heat the oil. Add the lamb and season with salt and crushed red pepper. Brown the meat for 6 minutes. Add the onions, carrots and celery. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes to the saucepan. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the water and add to the tomatoes. Add the thyme, oregano, bay leaves, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if required. During the last 30 minutes, stir in the cheese. Leave to cool.
To make the egg plant:
Cover the eggplant slices in flour. Dip in the egg wash and bread crumbs mixed with Bayou Blast. In a large pan, over medium heat, add 1/2 cup of the oil. Pan-fry the eggplant for 2 to 3 minutes on each side, or until crispy. Remove and drain on paper towels. Season with the Creole seasoning.
To assemble:
Grease a lasgna pan. Spread 2 cups of the lamb sauce over the bottom of the pan. Crumble 1/4 of the cheese over the sauce. Lay 10 slices of the eggplant onto the cheese.
5. Cover with a layer of lasagna slices. Repeat the process with the remaining ingredients to form 3 layers. Spread the Bechamel Sauce over the top and sprinkle with the remaining cheese. Bake at 375 F for about 45 minutes or until golden and bubbly.
