How can I slice eggplant for eggplant lasagna?

Question

and, has anyone ever made eggplant lasagna? If so how do you prepare it? I do not own a food slicer and am not even sure what one looks like.

Answer 1

Wash it and slice it using any vegetable knife.
You then need to prepare it by laying the slices on kitchen paper or in a colander, and sprinking with salt. After 15 minutes turn the slices over and sprinkle the other sides with salt. Another 15 minutes later rinse all the salt off and squeeze any remaining liquid out of the aubergine (eggplant) slices. Then it's ready to cook.

Answer 2

How To Slice An Eggplant

Answer 3

Cutting Eggplant

Answer 4

You can slice it straight down or at a slight angle for a "fancier" look. You have to first dip each piece in some beaten egg, then into some dry bread crumbs, or seasoned flour. I usually use the Italian bread crumbs. Then you have to bake them in 350 degree oven for about 15 minutes, or you can fry in olive oil until golden on both sides. Then prepare the rest of your lasagna like normal but adding the eggplant in each layer as well. I usually use a little bit more sauce when I add eggplant, but I like sauce. You can do what ever suits your taste. Plenty of cheese is good too. Then I cover and bake as usual. This recipe is easy...it's just your basic lasagna recipe, but the eggplant adds a nice flavor.

Answer 5

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RE:
How can I slice eggplant for eggplant lasagna?
and, has anyone ever made eggplant lasagna? If so how do you prepare it? I do not own a food slicer and am not even sure what one looks like.

Answer 6

Basically, cut the eggplant like a tomato. Cut off the top and bottom. You can take off the skin or leave it on, it doesn't matter.

First spray the bottom of your pan then lay a single layer of the eggplant on it. Put sauce and cheese (ricotta, mozzerella, etc) and smooth it out. Repeat. You want the slices to be thin but not too thin then when you run out of eggplant load up on sauce and cheese on the top and cook it.

You don't need a food slicer. Eggplant is easy to slice.

Answer 7

slice the eggplant 1/4 inch or a little less. i've never had eggplant lasagna but eggplant parmesean...here's the receipe:

2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
Kosher salt, as needed, plus 1 tablespoon
5 cups fresh breadcrumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour for dredging
6 large eggs, beaten
2 tablespoons whole milk
Olive oil, as needed
7 cups QUICK MARINARA SAUCE, recipe follows
2/3 cup grated Parmesan, divided
1 pound fresh mozzarella, thinly sliced

Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.

In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.

Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.

In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)

Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.

Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.

Answer 8

hmm...eggplant lasagna sounds interesting. Actually I have never heard of it. :) Do you mean eggplant parmigiana? If so you would just slice the eggplant in thin discs and saute coated in breadcrumbs in olive oil. Layer with sauce and cheese bake till bubbly and thats all she wrote!

Answer 9

just cut the eggplant into rounds (dont peel), sprinkle with olive oil salt pepper, bake in oven sheet pan till cooked, then cool... proceed to make your own favorite lasagna recipe substituting the pasta for the eggplant slices... bake 350 til done

PS - if you find it hard slicing thru the eggplants thick skin, try using a bread knife

Answer 10

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Slice the eggplant thin about 1/4 inch and dip it in extra virgin olive oil light. Cook it on the stove for about 15 minutes on medium until semi-soft. Add a little salt and that's it. Remember to dip LIGHTLY :) It is much healthier and will taste great :)