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Eggplant Lasagna

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 6 tablespoons 90ml Olive oil

    2. 3 teaspoons 15ml Finely chopped fresh oregano

    3. 1 1/2 teaspoons 7 1/2ml Finely chopped fresh basil Salt Freshly ground pepper

    4. 1 Eggplant - (12-oz) - in thick

    5. 1 Zucchini - (8-oz) Sliced 1/2-in thick

    6. 8 oz 227g Mozzarella cheese - sliced

    7. 1 cup 146g / 5.1oz Ricotta cheese - drained

    8. 2 cups 474ml Spaghetti sauce

    9. 2 tablespoons 30ml Fennel seed - crushed

    10. 1 cup 237ml Freshly grated parmesan - (imported)

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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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