Lasaka describes a combo casserole between Musaka and Lasagne. It is a vegetarian dish, which leaves a lot of room for improvisation. Tomato sauce can be replaced with salsa or spaghetti sauce, spinach with peas and Mozzarella with Monterey jack cheese. It can be prepped ahead of time and stashed in he fridge until you put it in the oven.

Ingredients:

1 round eggplant or 2 long (Japanese) eggplants

flour

2 eggs

bread crumbs

tomato sauce (or Salsa and hot sauce if you want to add heat)

1 purple onion

2 tomatoes

peas or spinach

ricotta cheese

Mozzarella or Monterey jack cheese

always add garlic, salt and pepper

 

Peel and cut eggplant into quarter inch slices

Dip slices in flour then in beaten egg and then in bread crumbs

fry in olive oil until golden brown

sauté onions in olive oil or butter

Place one layer of fried eggplant slices in baking dish

spread onions, ricotta cheese, tomato sauce or salsa, spinach or peas

repeat with second layer of everything

cover the whole dish with slices of Mozzarella or Monterey jack

add a top layer of sliced tomatoes

sprinkle with oregano

Here is deviation for carnivores: I call this Halasaka…

add a layer of Black Forest ham before you layer on the cheese.

 

Bake at 350 degrees for 45 minutes, serve hot and be gracious when the compliments and accolades start pouring in.

It’s delicious heated up the next day.

Wine: Cab Sav or Merlot or if you can find a Greek red wine