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Green Chile – Eggplant – Lasagna














Green Chile – Eggplant – Lasagna

BISHOP SAYS, “This is one of the best dishes you’ve ever created”

2 medium eggplants pealed & sliced

5 roasted and pealed NM Green Chile’s (canned

½ brick cream cheese

½ cup of shaved Romano cheese

½ cup of shaved Parmesan Cheese

½ cup Asiago cheese

or 1 ½ cups of BelGioioso Salad Blend (same mix above)

8 eggs

5 cups all purpose flour

½ cup sour cream

½ tsp. Hatch Green Chile Powder (

½ tsp. Salt

½ tsp. Garlic Powder

½ tsp. Marjoram flakes

½ tsp. Basil Flakes


Peal & slice the eggplant lengthwise (thin ¼ inch) and stack between layers of paper towel

Beat Eggs in bowl for dredging

To the flower add salt, garlic powder, marjoram flakes, and basil flakes in bowl for dredging

Using the one hand method dredge eggplant in flour, egg, and then flour again.

Fry on both sides in large skillet in olive oil until golden brown do not crowd – set aside to drain

Mix sour cream and cream cheese until smooth

In baking dish – place a layer of the fried eggplant

Place a layer of the green chile and spread the above cream mixture

Put in another layer of fried eggplant – and sprinkle heavy the green chile powder (for heat)

Cover with the shaved cheese mixture and bake in a 350° preheated oven for 30 minute

Cut and serve

Bonus   GOOD COLD!








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