Ingredients:
1 large eggplant
2 cups (460 grams) flour
3 cups (690 grams) bread crumbs
5 eggs
1/2 cup (120ml) milk
1 cup (230 grams) shredded mozzarella cheese
1/4 cup (60 grams) grated parmesan cheese
2 cups (480ml) olive oil
2 cups (460 grams) ricotta cheese
5 cups (650ml) tomato sauce (pureed tinned tomatoes with herb
Directions:
1. Preheat the oven to 180 deg C.
2. Peel and slice the eggplant, so the slices are a quarter of an inch thick. Beat 3 eggs and the half cup of milk in a deep bowl. Coat the eggplant in the flour, and then dip it in the egg-milk mixture, followed by coating it in bread crumbs. Place the coated eggplant in the refrigerator for 30 minutes.
3. Meanwhile, mix the ricotta cheese, with half the shredded mozzarella, all the parmesan cheese and the remaining 2, lightly beaten, eggs.
4. Refrigerate the cheese mix.
5. Heat the olive oil in a frying pan. Cook the eggplant slices until golden brown, about 3 minutes each side and drain on kitchen paper towel.
6. Place 2 cups of tomato sauce to a 2-litre casserole dish, then add a layer of eggplant, followed by a layer of the cheese mixture, then eggplant again and the remaining 3 cups of tomato sauce. Top with the remainder of the shredded mozzarella that has been left to one side.
7. Place the casserole dish in the centre of the oven and bake for about 40 minutes.
8. Allow the lasagne to cool for 15 minutes before serving.
