Eggplant lasagna

 
                              EGGPLANT LASAGNA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       tb           Olive oil
    3       ts           Finely chopped fresh oregano
    1 1/2   ts           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       oz           Mozzarella cheese, sliced
    1       c            Ricotta cheese, drained
    2       c            Spaghetti sauce
    2       tb           Fennel seed -- crushed
    1       c            Freshly grated Parmesan
                         - (imported)
 
   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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