Eggplant Lasagna
Serving Size : 6
Ingredients for prepare Eggplant Lasagna
:
| Amount | Measure | Ingredient - Preparation Method |
| 6 | tablespoons | olive oil |
| 3 | teaspoons | finely chopped fresh oregano |
| 1 1/2 | teaspoons | finely chopped fresh basil |
salt
freshly ground pepper
eggplant lasagna |
| 1 | | eggplant - (12-oz) |
| 1 | | zucchini - (8-oz) |
| 8 | ounces | mozzarella cheese - sliced |
| 1 | cup | ricotta cheese - drained |
| 2 | cups | spaghetti sauce |
| 2 | tablespoons | fennel seed - crushed |
| 1 | cup | freshly grated parmesan - (imported) |
recipe Eggplant Lasagna
Slice the zucchini and eggplant about 1/2" thick. Mix the oil
cold pasta recipes
with the oregano, basil, salt and pepper. Brush it onto both sides of the eggplant and zucchini. Lay the eggplant
recipe for pasta salad
and zucchini in single layers on baking sheets. Broil them 2 inches from
kraft pasta salad recipe
the heat for 4-or-5 minutes or until cooked. Turn, brush the other side with the oil, and
pasta sauce recipes
broil until the second side is done. Remove. Preheat oven to 350F. Place half the eggplant
easy pasta salad recipes
slices in a wide, shallow 2-or-3-quart baking dish. Add half the zucchini, then layer in half
recipe for pasta salad
of the mozzarella, ricotta, spaghetti sauce, fennel seed and Parmesan. Repeat the layering with the second half of the
pasta fagioli soup recipes
ingredients. Cover and bake 20-to-25 minutes or until hot and bubbly. May be made ahead several days,
affordable pasta salad recipes
or frozen, defrosted and reheated.
..:: 