Three Cheese Zucchini and Eggplant Lasagna

1 part cheese...1 part breaded fried vegetables... 1 part sauce - Enough said!

This is one of my ultimate favourite dishes!  

Although it does take time to make, and this isn't one of those 30 mins meals....this is the type of meal you make when you want something for extra comfort and extra yummmmmmmsssssss. Definitely a great "special day" meal...long weekend meal...or the I really want fried zucchini and cheese meal :)

Enjoy! Everyone eating with you definitely will!

What you'll need:

• 2 cups of tomato sauce (take a look at a previous recipe for a home cooked sauce)

• 6 medium zucchini

• 2 large eggplants

• 1 1/2 cups of white flour

• 2 1/2 cups of Italian breadcrumbs (you can also use your own plain breadcrumbs)

• 400 - 450 g of Ricotta

• 6 whole eggs

• 3 Tbsp of dried parsley

• 350 - 400 g of Mozzarella di Bufala

• 1/4 to 1/2 cup of grated Grana Padano (or a Parmigiano cheese you like)

• 1/4 cup of fresh sliced basil

• 2 Tbsp of olive oil

• 3-4 cups of canola/vegetable oil (for frying)

• Salt

• One large piece of aluminum or parchment paper (You will use this to dredge)

What you'll do:

Slice all your zucchini and eggplant length wise about 1/4 inch. Salt your vegetables. Make them stand about 20 mins, to make them dry a little.

Prepare your dredging station.

In a bowl beat 4 eggs with a pinch of salt. Make sure your eggs are very well beaten.

On a flat surface, lay a large piece of aluminum or parchment paper. On one side place the flour and on the other side put the breadcrumbs. Sprinkle some salt into the flour, mix.

Take a slice of zucchini and lightly dredge in flour, then dip it into the egg, make sure it is fully coated but remove excess egg, then cover the sliced zucchini with the breadcrumbs. Set aside.

Repeat with all the zucchini and eggplant.

It's time to fry the vegetable slices. In a deep skillet heat the canola/vegetable oil. Once the temperature reaches about 350 degrees, you can start frying your vegetable slices until golden brown. Lay on a paper towel so it can absorb excess oil. Fry all the slices.

Preheat your oven to 375 degrees.

Prepare your ricotta. In a small bowl combine the ricotta, parsley, olive oil two eggs and two pinches of salt. Beat very well. Set aside

In a roasting pan (about 5 L), place a layer of fried zucchini slices. Lightly cover with tomato sauce and slices of the mozzarella di bufala.

Place another layer of fried eggplant on top. cover with a light layer of ricotta mix.

Repeat until you have finished all the vegetable slices. Cover the top of the lasagna with the Grana Padano grated cheese.

Cover the top of the roasting pan with aluminum foil.

Bake covered for 35 mins and uncovered for 15 mins until golden brown and roasted.

Rest for 10 mins before serving.

Serve with extra grated Grano Padano cheese, some sliced fresh basil leaves, and some hot pepper flakes.

Enjoy this cheese cheesy dish!