Eggplant Parmesan Lasagna

Eggplant Parmesan Lasagna

2 lb globe eggplant

1/2 cup flour

2 eggs beaten with 2 tbsp water

2 cups panko bread crumbs

3-4 cups prepared tomato sauce

2 cups whole milk ricotta

2 cups shredded mozzarella

1 cup grated parmesan

salt and pepper

fresh basil, for garnish

Slice the eggplant into 1/4inch thick slices, then sprinkle with 2 tsp of salt. Set the eggplant slices in a colander for 30 minutes, and during this time they will release liquid. Remove the eggplant slices to several layers of paper towel and press each slice on both sides with paper towel to soak up excess liquid.

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