eggplant lasagna

How To Make eggplant lasagna

• 1

  Mix the oil with the oregano, basil, salt and pepper.
• 2

  Brush it onto both sides of the eggplant and zucchini.
• 3

  Lay the eggplant and zucchini in single layers on baking sheets.
• 4

  Broil them 2 inches from the heat for 4 or 5 minutes or until cooked.
• 5

  Turn, brush the other side with the oil and broil until the second side is done. Remove.
• 6

  Preheat oven to 350.
• 7

  Place half the eggplant slices in a wide, shallow 2 or 3 quart baking dish.
• 8

  Add half the zucchini, then layer in half of the mozzarella, drained ricotta, spaghetti sauce, fennel seed and parmesan.
• 9

  Repeat the layering with the second half of the ingredients.
• 10

  Cover and bake 20 to 25 minutes or until hot and bubbly.
• 11

  May be made ahead several days, or frozen, defrosted and reheated.
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