eggplant lasagna

Name: Eggplant Lasagna
Cuisine: Italian
Ingredients: 6 tablespoon(s) olive oil; 3 teaspoon(s) fresh oregano; 1.5 teaspoon(s) fresh basil leaves, chopped; - salt and freshly ground pepper to taste; 1 - eggplant, sliced; 1 - zucchini, sliced; 8 ounce(s) mozzarella cheese slices; 1 cup(s) ricotta cheese; 2 cup(s) spaghetti sauce; 2 tablespoon(s) fennel seeds, crushed; 1 cup(s) grated parmesan cheese

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Ingredients

6 tablespoons olive oil
3 teaspoons fresh oregano
1.5 teaspoons fresh basil leaves, chopped
- salt and freshly ground pepper to taste
1 - eggplant, sliced
1 - zucchini, sliced
8 ounces mozzarella cheese slices
1 cup ricotta cheese
2 cups spaghetti sauce
2 tablespoons fennel seeds, crushed
1 cup grated parmesan cheese

How To Make eggplant lasagna

Step 1

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

Step 2

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

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

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

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

Preheat oven to 350.
Step 7

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

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

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

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

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