Eggplant Lasagna Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 tbsp: Olive oil,
3 tsp: Finely chopped fresh oregano,
1 1/2 tsp: Finely chopped fresh basil,
Salt,
Freshly ground pepper,
1: Eggplant,, (12-oz) sliced 1/2-in thick
1: Zucchini,, (8-oz) sliced 1/2-in thick
8 ounce: Mozzarella cheese, sliced
1 cup: Ricotta cheese, drained
2 cup: Spaghetti sauce,
2 tbsp: Fennel seed, crushed
1 cup: Freshly grated Parmesan, imported
Directions:
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 from luhu.jp
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 from luhu.jp