Spicy lamb & eggplant lasagna

12 servings

Ingredients

Quantity Ingredient
30.00 slice eggplant; 1/4 thick - (abt 3 lbs)
3.00 cup flour
3.00 eggs; beaten with
2.00 tablespoon milk
3.00 cup fine dried bread crumbs
1 bayou blast; see * note
1.00 cup vegetable oil
1.00 recipe spicy lamb sauce; see * note
1.00 pounds feta cheese; crumbled
2.00 cup bechamel sauce; see * note

Directions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}", "Spicy Lamb Sauce", and "Bechamel Sauce" recipes which are included in this collection.

Preheat the oven to 375 degrees. Grease a deep-dish (11- by 14-inch) lasagna pan. Season the eggplant slices, flour, egg wash and bread crumbs with Bayou Blast. Dredge the eggplant in the flour. Dip each eggplant in the egg wash, letting the excess drip off. Dredge the eggplant in the bread crumbs, coating completely. In two large pans, over medium heat, add ½ cup of the oil to each pan. When the oil is hot, pan-fry the eggplant for 2 to 3 minutes on each side, or until crispy. Remove and drain on paper towels. Season with the Creole seasoning. Fry the eggplant in batches. To assemble, spread 2 cups of the sauce over the bottom of the pan. Crumble ⅓ of the cheese over the sauce. Lay 10 slices of the eggplant over the cheese. Repeat the process with the remaining ingredients. Spread the Bechamel Sauce over the top and bake for 45 minutes or until golden and bubbly.

Remove from the oven and cool for 10 minutes before slicing. Garnish with parsley. This recipe yields 12 to 16 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B71 broadcast 10-04-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-22-1998

Recipe by: Emeril Lagasse

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