Eggplant lasagna

 
                              EGGPLANT LASAGNA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Main Dish
                 Dupree
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      tablespoon    Olive oil
    3      teaspoon      Finely chopped fresh oregano
    1 1/2  teaspoon      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      tablespoon    Fennel seed -- crushed
    1      cup           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.
 
  NATHALIE DUPREE 
  PRODIGY GUEST CHEFS COOKBOOK
 
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