scooter
Moderator
Found this recipe on YouTube and thought to try it on my MAK 2 Star.
It's an Eggplant Parmesan recipe that's been adapted into a lasagna. The family is from Puglia (Southeast Italy) and their secret ingredient is adding Mortadella to the layers.
Full recipe here: Eggplant Parmigiana, Pugliese Styl
YouTube video link at the end.
Start with making the marinara sauce that will go into the layers and put over the top when plated. San Marzano tomatoes, sauteed garlic and fresh basil. I deviated from their recipe here. I like a different variation of marinara better than theirs.
Some of the rest of the ingredients
Sauce is done.
Make the batter, dip the eggplant slices then fry them to golden brown
Start layering. Some marinara on the bottom then slices of eggplant then more marinara
Then mozarella and reggiano parm
Then mortadella. Along with a savory element, the mortadella added structure to the layers.
Repeat the layers 2 more times then marinara on top with just the Parmesan. Bake at 445F for 30 mins. Add the mozzarella then back in the MAK until the mozz is browned.
Done!
Add some more marinara on top of my slice!
Grate more Parmigiano Reggiano on top also! Mangia!! It was the best I've had and was easily worth the mess it made in the kitchen!!
It's an Eggplant Parmesan recipe that's been adapted into a lasagna. The family is from Puglia (Southeast Italy) and their secret ingredient is adding Mortadella to the layers.
Full recipe here: Eggplant Parmigiana, Pugliese Styl
YouTube video link at the end.
Start with making the marinara sauce that will go into the layers and put over the top when plated. San Marzano tomatoes, sauteed garlic and fresh basil. I deviated from their recipe here. I like a different variation of marinara better than theirs.
Some of the rest of the ingredients
Sauce is done.
Make the batter, dip the eggplant slices then fry them to golden brown
Start layering. Some marinara on the bottom then slices of eggplant then more marinara
Then mozarella and reggiano parm
Then mortadella. Along with a savory element, the mortadella added structure to the layers.
Repeat the layers 2 more times then marinara on top with just the Parmesan. Bake at 445F for 30 mins. Add the mozzarella then back in the MAK until the mozz is browned.
Done!
Add some more marinara on top of my slice!
Grate more Parmigiano Reggiano on top also! Mangia!! It was the best I've had and was easily worth the mess it made in the kitchen!!
