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) |
in thick
eggplant lasagna |
| 1 | | zucchini - (8-oz) |
sliced 1/2-in thick
eggplant lasagna |
| 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
MIX THE OIL WITH THE OREGANO, basil,
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salt and pepper. Brush it onto both sides of the eggplant and zucchini. Lay the
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eggplant and zucchini in single layers on baking sheets. Broil them 2 inches from the heat for 4-or-5
Eggplant Lasagna
minutes or until cooked. Turn, brush the other side with the oil, and broil until the second
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side is done. Remove. Preheat oven to 350F. Place half the eggplant slices in a
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wide, shallow 2-or-3-quart baking dish. Add half the zucchini, then layer in half
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of the mozzarella, ricotta, spaghetti sauce, fennel seed and Parmesan. Repeat the layering with
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the second half of the ingredients. Cover and bake 20-to-25 minutes or until hot and bubbly. May be made
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ahead several days, or frozen, defrosted and reheated.
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