Ratatouille Lasagna

Recipe Ingredients

1		Eggplant - cut 1/4" slices
2		Zucchini - cut 1/4" slices
2		Yellow squash - cut 1/4" slices
2 cups	125g / 4.4oz	Tomato concasse
		(peeled, seeded and diced tomatoes)
1 cup	146g / 5.1oz	Diced red pepper
1 cup	62g / 2.2oz	Diced yellow onion
2 tablespoons	30ml	Chopped garlic
2 tablespoons	30ml	Chopped parsley
2 tablespoons	30ml	Chopped basil
2 tablespoons	30ml	Chopped oregano
1 cup	146g / 5.1oz	Grated Parmesan cheese
4 tablespoons	60ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 350 degrees.

In a colander toss eggplant slices with about 1 tablespoon salt, cover with a small plate, weight, and leave to drain 30 minutes. Rinse eggplant slices and pat dry.

In a bowl combine tomatoes, onions, peppers, and garlic. In another bowl combine olive oil, herbs and 1/2 cup of Parmesan cheese.

Oil an 8- by 10-inch baking dish. Cover bottom of dish with a layer of eggplant slices, slightly overlapping. Drizzle with herbed oil, and season with salt and pepper. Top with zucchini, then summer squash, seasoning each layer. Top with about 1/3 of tomato mixture. Repeat with remaining vegetables, oil and tomato mixture, ending with a layer of sliced vegetables. Top with remaining cup of Parmesan.

Bake 40 minutes or until vegetables are tender and top is lightly browned. Allow to cool slightly before cutting and serving.

This recipe yields 8 to 10 side dish servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-073 broadcast 01-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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