Eggplant Lasagna
Yield
6 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
olive oil
|
|
| 3 | teaspoons |
oregano
fresh, finely chopped |
|
| 1 ½ | teaspoons |
basil
fresh, finely chopped |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | each |
eggplant
sliced 1/2 inch thick |
*
|
| 1 | each |
zucchini
sliced 1/2 inch thick |
|
| 8 | ounces |
mozzarella cheese
sliced |
|
| 1 | cup |
ricotta cheese
drained |
|
| 2 | cups |
spaghetti sauce
|
|
| 2 | tablespoons |
fennel seeds
crushed |
|
| 1 | cup |
Parmesan cheese
freshly grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
olive oil
|
|
| 15 | ml |
oregano
fresh, finely chopped |
|
| 7.5 | ml |
basil
fresh, finely chopped |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | each |
eggplant
sliced 1/2 inch thick |
*
|
| 1 | each |
zucchini
sliced 1/2 inch thick |
|
| 231.2 | ml/g |
mozzarella cheese
sliced |
|
| 237 | ml |
ricotta cheese
drained |
|
| 473 | ml |
spaghetti sauce
|
|
| 3E+1 | ml |
fennel seeds
crushed |
|
| 237 | ml |
Parmesan cheese
freshly grated |
|
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 350℉ (180℃).
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.
