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 :

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