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  Recipe Home » Vegetables » Eggplant Lasagna
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  Eggplant Lasagna
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 227
6 tbsp Olive oil
3 tsp Finely chopped fresh oregano
1 1/2 tsp Finely chopped fresh basil
Freshly ground pepper
1 Eggplant, (12-oz) sliced 1/2-in thick
1 Zucchini, (8-oz) sliced 1/2-in thick
8 oz Mozzarella cheese, sliced
1 cup Ricotta cheese, drained
2 cup Spaghetti sauce
2 tbsp Fennel seed, crushed
1 cup Freshly grated Parmesan (imported)
MIX THE OIL WITH THE OREGANO, basil, salt and pepper. Brush it onto
both sides of the eggplant and zucchini. Lay the eggplant and
zucchini in single layers on baking sheets. Broil them 2 inches from
the heat for 4-or-5 minutes or until cooked. Turn, brush the other
side with the oil, and broil until the second side is done. Remove.
Preheat oven to 350F. Place half the eggplant slices in a wide,
shallow 2-or-3-quart baking dish. Add half the zucchini, then layer
in half of the mozzarella, ricotta, spaghetti sauce, fennel seed and
Parmesan. Repeat the layering with the second half of the
ingredients. Cover and bake 20-to-25 minutes or until hot and bubbly.
May be made ahead several days, or frozen, defrosted and reheated.
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