Eggplant lasagna
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Olive oil |
| 3 | teaspoons | Finely chopped fresh |
| Oregano | ||
| 1½ | teaspoon | Finely chopped fresh basil |
| Salt | ||
| Freshly ground pepper | ||
| 1 | Eggplant -- (12-oz) | |
| In thick | ||
| 1 | Zucchini -- (8-oz) | |
| Sliced 1/2-in thick | ||
| 8 | ounces | Mozzarella cheese -- sliced |
| 1 | cup | Ricotta cheese -- drained |
| 2 | cups | Spaghetti sauce |
| 2 | tablespoons | 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, andbroil until the second side is done. Remove.
Preheat oven to 350F. Place hal NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK Recipe By :