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LOCATION: Recipes >> Vegetarian >> Eggplant Lasagna

Print this Recipe    Eggplant Lasagna

6 tablespoon olive oil
3 teaspoons finely chopped fresh oregano
1 1/2 teaspoons 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 ounces mozzarella cheese, sliced
1 cup ricotta cheese, drained
2 cups spaghetti sauce
2 tablespoon fennel seed, crushed
1 cup freshly grated parmesan

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.

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