Eggplant Lasagna

Recipe Ingredients

6 tablespoons	90ml	Olive oil
3 teaspoons	15ml	Finely chopped fresh oregano
1 1/2 teaspoons	7.5ml	Finely chopped fresh basil
		Salt
		Freshly ground pepper
1		Eggplant - (12-oz)
		- in thick
1		Zucchini - (8-oz)
		Sliced 1/2-in thick
8 oz	227g	Mozzarella cheese - sliced
1 cup	146g / 5.1oz	Ricotta cheese - drained
2 cups	474ml	Spaghetti sauce
2 tablespoons	30ml	Fennel seed - crushed
1 cup	237ml	Freshly grated parmesan - (imported)

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.

Source:
Elizabeth Powell

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