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Eggplant Lasagna Recipe - Cooking Index

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Eggplant Lasagna

Type: Vegetables
Courses: Main Course
Serves: 6 people

Recipe Ingredients

6 tablespoons 90mlOlive oil
3 teaspoons 15mlFinely chopped fresh oregano
1 1/2 teaspoons 7.5mlFinely chopped fresh basil
  Freshly ground pepper
1   Eggplant - (12-oz)
  - in thick
1   Zucchini - (8-oz)
  Sliced 1/2-in thick
8 oz 227gMozzarella cheese - sliced
1 cup 146g / 5.1ozRicotta cheese - drained
2 cups 474mlSpaghetti sauce
2 tablespoons 30mlFennel seed - crushed
1 cup 237mlFreshly 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.

Elizabeth Powell


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