| Pan size → | 9 x 9 | 9 x 13 | 10 x 14 |
| Ingredients ↓ | |||
| Eggs | 3 or 4 eggs scrambled | 4 or 5 eggs scrambled | 5 or 6 eggs scrambled |
| Sauce | 1 Jar of sauce of your choice. (Approximately 2 cups.) | 1 or 2 jars of sauce of your sauce.(Between 2 to 4 cups of sauce.) | 2 Jars of sauce of your choice plus maybe one 4-oz can of tomato sauce.(4+ cups of sauce.) |
| Cheese | 1 package of shredded cheese of your choice.(2 cups.) | 1 or 2 packages of shredded cheese of your choice. (Between 2 and 3 cups.) | 2 packages of cheese of your choice.(4 cups.) |
| Eggplants | 1 Medium and 1 small;or maybe 2 medium. | 2 Medium | 3 medium; or 2 medium and 1 large. |
Other Ingredients you will need:
- Parmesan cheese (The stuff from the can is fine.)
- Seasoned breadcrumbs (of any variety [unseasoned, Italian, etc]).
- Olive oil (of any variety).
The necessary cooking hardware:
- Large Cast-iron pan
- 2 bowls (Of a sufficient size to hold staged eggplant slices.)
- Your lasagna pan (obviously)
- Plates lined with paper-towels
- Kitchen tongs.
The first step in anything you will ever do in your life is to stage your gear! I learned that in the Marine Corps. So far, that way of thinking has served me well. For this recipe, you will need to:
Gear Stage:
1. Stage at least one plate with a paper-towel on top of that plate. You will need to do that to absorb excess olive oil.
2. Stage your scrambled eggs in one bowl next to your breadcrumb bowl. Throw in a few spoonfuls of Parmesan cheese into the scrambled eggs. Use as much or as little as you want.
3. Stage your breadcrumbs in another bowl next to your egg wash bowl.
4. Wash your eggplants with clean water. After washing, slice your eggplants into approximate 1cm slices.
5. Cover the bottom of your lasagna pan with a moderate layer of sauce.
6. While slicing your eggplant you may want to pre-heat your cast-iron pan with 1cm of olive oil in the bottom on high. This step can be done after all the eggplant slices are ready for cooking.
Recipe Stage:
To start making this recipe you will need to:
1: Cover your eggplant slices with the egg wash.
2: Cover each washed eggplant slice with breadcrumbs. (You can stage multiple eggplant slices in the egg wash and the breadcrumb bowl.)
3: Gently place into the cast-iron pan using Kitchen tongs. Hot olive oil sometimes splatters, so you might also want to have a splash guard handy, although it probably won't be necessary.
4: Cook the eggplant slices 2 to 3 minutes per side. Each slice should be golden brown on each side when done.
5: Place one layer of cooked eggplant slices on paper towel. You can have multiple layers of paper towels per plate.
6: When all of your eggplant slices are cooked you will need to lay down one layer of eggplant into the lasagna pan.
7: Cover your first eggplant slice layer with a moderate amount of sauce first, followed by....
8: ....a moderate covering of shredded cheese.<
REMEMBER!: You will need to spread out the amount of egg wash, breadcrumbs, sauce, and cheese for the size of the pan you are using. While covering your eggplant slice layers, use your best judgment so you don't run out of a necessary ingredients during your prep time.
9: Repeat step 6 and place your next layer on top of your previous layer.
10: Repeat steps 6, 7, and 8 until all of your eggplant slices are used. You should get three complete layers of eggplant, sauce, and cheese, per dish. If you don't, that is OK. If your top layer does not have enough slices to completely cover the lower layer, just spread it out as evenly as you can.
Note A: If you have excessive spaces in between your eggplant slices, you can just dice the small eggplant slices and fill in the gaps.
Note B: If you realize you don't have enough egg wash or breadcrumbs to make it through your recipe, that is OK. Just scramble one more egg to give yourself enough wash, and just pour in some more breadcrumbs, into each respective bowl. Finding extra sauce or cheese might be more difficult, that is why I also suggest one extra 4-oz can of sauce. They can bump you up to where you need to be. If you are making a large recipe I suggest you have at least one near by.
Cooking Directions:
When your eggplant Parmesan is completely assembled, simply put it in a pre-heated oven until the cheese is bubbly and the top of the lasagna is lightly golden brown. The oven temp is set to 350.
Remember!: All cooking times, temperatures, and measurements are approximate. Practice, and have fun.
Gear Stage:
1. Stage at least one plate with a paper-towel on top of that plate. You will need to do that to absorb excess olive oil.
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2. Stage your scrambled eggs in one bowl next to your breadcrumb bowl. Throw in a few spoonfuls of Parmesan cheese into the scrambled eggs. Use as much or as little as you want.
3. Stage your breadcrumbs in another bowl next to your egg wash bowl.
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4. Wash your eggplants with clean water. After washing, slice your eggplants into approximate 1cm slices. Note: Ignore the partial capture of the sink with soapy water! I just used that sink to wash dirty dishes, not to wash the eggplants!]
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5. Cover the bottom of your lasagna pan with a moderate layer of sauce.
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6. While slicing your eggplant you may want to pre-heat your cast-iron pan with 1cm of olive oil in the bottom on high. This step can be done after all the eggplant slices are ready for cooking.
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Recipe Stage:
1: Cover your eggplant slices with the egg wash.
2: Cover each washed eggplant slice with breadcrumbs. (You can stage multiple eggplant slices in the egg wash and the breadcrumb bowl.)
3: Gently place into the cast-iron pan using Kitchen tongs. Hot olive oil sometimes splatters, so you might also want to have a splash guard handy, although it probably won’t be necessary.
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4: Cook the eggplant slices 2 to 3 minutes per side. Each slice should be golden brown on each side when done.
5: Place one layer of cooked eggplant slices on paper towel. You can have multiple layers of paper towels per plate.
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6: When all of your eggplant slices are cooked you will need to lay down one layer of eggplant into the lasagna pan. Remember, you previously slathered the bottom of your lasagna pan with a moderate layer of sauce!
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7: Cover your first eggplant slice layer with a moderate amount of sauce first, followed by....
8: ....a moderate covering of shredded cheese.
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REMEMBER!: You will need to spread out the amount of egg wash, breadcrumbs, sauce, and cheese for the size of the pan you are using. While covering your eggplant slice layers, use your best judgment so you don't run out of a necessary ingredients during your prep time.
9: Repeat step 6 and place your next layer on top of your previous layer.
10: Repeat steps 6, 7, and 8 until all of your eggplant slices are used. You should get three complete layers of eggplant, sauce, and cheese, per dish. If you don't, that is OK. If your top layer does not have enough slices to completely cover the lower layer, just spread it out as evenly as you can.
